Print Recipe

Sourdough Cinnamon Monkey Bread

Sourdough pull-apart monkey bread
Prep Time3 hrs 30 mins
Cook Time30 mins
Total Time4 hrs
Course: Dessert
Cuisine: Sweet bread
Servings: 4
Calories: 961kcal
Author: Beth Ricci


  • 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


  • 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.


No need to pre-form all 32 dough balls. Simply make them as you fill the pan, which adds a fun variation on sizes of each dough ball. It's not about perfection but enjoying the deliciousness of each bite! This could easily be adapted to use any bread dough as the base. If you wanted 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.


Serving: 0g | Calories: 961kcal | Carbohydrates: 167g | Protein: 26g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 1321mg | Potassium: 326mg | Fiber: 5g | Sugar: 44g | Vitamin A: 530IU | Vitamin C: 0.5mg | Calcium: 134mg | Iron: 8.5mg