By Contributing Writer, Faith Watson
This recipe was born out of my love for sourdough and my love for cinnamon rolls on Christmas morning.
Last year, I made a sourdough cheese bubble bread for Easter dinner. A-ma-zing! For this past Christmas, I wanted to experiment with a type of pull-apart monkey bread in the same style as I made the cheese bubble bread. So I found the starting recipes and went to work on crafting my own version.
(Check out my recipe roundup of Fermented Food and Drinks for the Holidays, where I first mentioned this bread.)
I used this Soft Sourdough Bread recipe as my base and followed the recipe through the first dough rise. Then I used the basics of this Cheese Bubble Bread recipe and made about 32 small dough balls.
I melted 6 tablespoons of butter and made a cinnamon-sugar mixture to coat each ball before randomly layering them in a bundt cake pan. I filled the pan about half way with the coated dough balls, to leave room for them to rise. (*Note: I didn’t actually make and count all the balls before placing them into the pan, and I didn’t end up using all the dough for the monkey bread.)
My sourdough guru friend April shared a fermenting tip with me that came in handy since it was already midnight at this point in my recipe experiment: utilize the refrigerator to slow down fermentation.
I allowed the monkey bread to begin rising for about 30 minutes, then I covered it with plastic wrap and placed it in the fridge overnight. (The other option would simply be to allow the dough to rise about 2-3 hours, or until doubled in size and filling the pan.)
When I pulled it out of the fridge in the morning, it was beautiful and plump and filled the whole pan perfectly.
I let it warm to room temperature, about two hours, then baked it at 350 for 30-35 minutes. *Helpful Tip: place a pan underneath to catch the gooey drips that will bubble out.*
When it was finished, I turned it upside down onto a serving platter. Gooey, cinnamony, delicious!
If you want to add some variation to this recipe, it would be amazing with the dough balls wrapped around chunks of apple or dollops of cream cheese frosting, or both.
(This is another monkey bread recipe I referenced for information, but made my version a bit simpler.)
Sourdough Cinnamon Monkey Bread
Ingredients
- 2 loaves' worth of sourdough dough
- 6 Tbsp melted butter plus enough to grease the bundt pan
- 1/2 cup brown sugar
- 1/4 cup white sugar or 3/4 cup coconut palm sugar in place of the white and brown sugar
- 1 tsp cinnamon
- pinch of salt
Instructions
- Melt butter and place in a small bowl.
- Combine sugars, cinnamon and salt in a separate bowl.
- With enough sourdough dough for two loaves of bread, form about 32 small balls of dough.
- Working one by one, dip each dough ball in melted butter, then roll in cinnamon-sugar mixture.
- Layer the coated dough balls in a well-buttered bundt pan, until the pan is filled about half way.
- Allow the dough to rise 2-3 hours or until doubled in size and filling the pan. (Alternately, allow the dough to rise for 30 minutes, then cover with plastic wrap and place in the fridge overnight. In the morning, allow the dough to come to room temperature, about 2 hours.)
- Bake at 350 F for 30-35 minutes.
- Turn out of pan onto a platter and serve.
- Best when served fresh from the oven.
Notes
Nutrition
Plan to Eat
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Lucy
Baked at 350 for 35min and it was gummy inside. Yuk. The original soft sourdough bread recipe calls for 400degrees for 30min. Is there a typo on this monkeybread recipe?
Frances
Decadent!
Jennifer A
Monkey bread is one of the foods I genuinely mis.! Thanks for sharing your recipe, I’m going to make this!