Sourdough Monkey Bread

If you're craving something cozy, gooey, and sweet, this sourdough monkey bread is going to blow your mind. It's the ultimate comfort treat—each soft, buttery bite is coated in cinnamon-sugar, baked to golden perfection, and finished with a sticky caramel glaze. The best part? This version uses sourdough, which adds a subtle tang and incredible depth of flavor.

Whether you use discard or an active starter, this monkey bread is a show-stopping pull-apart dessert that’s perfect for brunches, holidays, or lazy weekend mornings. And yes, it smells amazing while baking. Let’s get started!

Why You'll Love This Sourdough Monkey Bread

• Uses your sourdough discard or active starter – Reduce waste while baking something delicious!

• Perfect for sharing – The pull-apart nature of monkey bread makes it ideal for gatherings.

• Make ahead friendly – Prep the dough the night before, and bake it fresh in the morning.

• Customizable – Add nuts, chocolate chips, or drizzle with cream cheese glaze.

What is Monkey Bread?

Monkey bread is a soft, sweet, sticky pastry made from balls of dough rolled in butter and cinnamon sugar, then baked together in a bundt pan. As it bakes, the sugar caramelizes into gooey perfection. Traditionally made with yeasted dough or biscuit dough, this sourdough version brings a naturally fermented twist to the classic.

Some say it’s named because you "pick at it like a monkey,” but whatever the reason, we just know it tastes amazing.

Ingredients You'll Need

For the Dough:

• ½ cup (113g) sourdough starter (active or discard)

• ½ cup (120ml) whole milk, warm

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3 cups (360g) all-purpose flour

• 1 tsp salt

• 6 tbsp (85g) unsalted butter, softened

For the Cinnamon Sugar Coating:

• 1 cup (200g) granulated sugar

• 2 tbsp ground cinnamon

• ½ cup (113g) unsalted butter, melted

For the Caramel Glaze:

• ½ cup (113g) unsalted butter

• ½ cup (100g) brown sugar

• 2 tbsp heavy cream (optional but makes it extra gooey)

Kitchen Tools You'll Need

• Stand mixer with dough hook (or mix by hand)

• Bundt pan or tube pan

• Mixing bowls

• Pastry brush

• Small saucepan

Step-by-Step Instructions

Step 1: Mix the Dough

In the bowl of a stand mixer, combine the sourdough starter, warm milk, sugar, eggs, and vanilla. Whisk to break up the starter and mix well.

Add the flour and salt. Mix until a shaggy dough forms. Then add the softened butter, one tablespoon at a time, and knead the dough for 8–10 minutes until smooth and elastic. It should be soft and tacky but not sticky.

Tip: If kneading by hand, expect to knead for about 12–15 minutes.

Step 2: Bulk Ferment

Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 4–6 hours, or until doubled in size. If your kitchen is cooler, this may take a bit longer.

For a slower ferment and deeper flavor, cover and place in the fridge overnight (8–12 hours). Bring the dough back to room temp before continuing.

Step 3: Shape the Dough Balls

After the bulk rise, punch down the dough and divide it into small pieces, about the size of a walnut. Roll each into a ball. You’ll end up with 45–50 balls.

Make it fun: Get kids involved with rolling and dipping the dough balls!

Step 4: Cinnamon Sugar Dip

In a small bowl, mix the cinnamon and sugar. Melt the butter in a separate bowl.

Dip each dough ball into melted butter, then roll in cinnamon sugar. Place them into a well-greased bundt pan, layering evenly.

Add-ins idea: Sprinkle in chopped pecans, walnuts, or mini chocolate chips between layers.

Step 5: Second Rise

Cover the pan loosely and let it rise until the dough has puffed up noticeably—about 1–2 hours, depending on room temperature.

Preheat your oven to 350°F (175°C) during the final 20 minutes of rising.

Step 6: Bake

Place the bundt pan in the preheated oven and bake for 30–35 minutes, until golden brown and the top springs back when touched.

Let it cool in the pan for 10 minutes before inverting onto a serving plate.

Step 7: Caramel Glaze (Optional, But Recommended!)

While the bread bakes, make your glaze. In a small saucepan, melt the butter, brown sugar, and heavy cream (if using). Bring to a simmer for 1–2 minutes, then remove from heat.

Drizzle the warm caramel over the monkey bread after inverting it.

Step 8: Serve and Enjoy

Serve warm so the gooey pieces pull apart easily. It’s best enjoyed fresh but can be reheated the next day!

Storage and Reheating Tips

Storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheat: Warm individual portions in the microwave for 15–30 seconds, or reheat the whole thing in the oven at 300°F (150°C) for 10–15 minutes.

Variations to Try

🍫 Chocolate Chip Monkey Bread

Add mini chocolate chips between layers for a chocolatey twist.

🧀 Cream Cheese Filled

Stuff a few dough balls with a teaspoon of cream cheese before rolling.

🍏 Apple Cinnamon Monkey Bread

Add small chunks of cooked apple between layers.

🍁 Maple Pecan

Replace the brown sugar glaze with a maple syrup version and add pecans.

Can I Use Sourdough Discard?

Yes! This recipe works beautifully with either discard or active starter. If using discard, make sure it’s no older than a few days and hasn't developed a strong acidic smell.

Since the recipe uses commercial-style enrichment (milk, eggs, sugar, butter), even discard will ferment well and add flavor without being overly tangy.

Make Ahead Instructions

Monkey bread is a perfect make-ahead treat:

• Night before: Prep the dough and do the bulk rise.

• Morning of: Shape, coat, rise again, and bake.

Alternatively, assemble the whole bundt pan and refrigerate it overnight. In the morning, bring it to room temperature and bake fresh.

Troubleshooting

Dough too sticky? Add a tablespoon of flour at a time while kneading. The dough should be tacky but manageable.

Bread not rising? Make sure your starter is still somewhat active. Cold room temps can slow fermentation; allow more time or warm up your kitchen.

Bundt pan sticking? Grease it well with butter or use a baking spray with flour. You can also line the bottom with a parchment round if needed.

How to Serve Sourdough Monkey Bread

This recipe is fantastic for:

• Weekend brunch

• Holiday breakfasts (Christmas, Easter, Mother’s Day)

• Potlucks or dessert tables

• Birthday brunches

Serve it with coffee, a cold glass of milk, or even vanilla ice cream for dessert.

What Makes This Recipe Unique?

Using sourdough brings complexity that biscuit dough can’t match. Plus:

• No instant yeast required

• Tangy flavor pairs perfectly with sweet caramel

• Naturally fermented for better digestion

You’ll find this version to be richer, more flavorful, and more rewarding than anything store-bought.

Printable Recipe Card

Sourdough Monkey Bread

Prep Time: 30 minutes
Rise Time: 6–10 hours
Bake Time: 30–35 minutes
Total Time: ~8–12 hours (including fermentation)

Yield: 1 bundt pan (serves 10–12)

Ingredients:

• See full ingredients list above

Instructions:

1. Mix and knead the dough.

2. Bulk ferment.

3. Roll dough into balls and coat in cinnamon sugar.

4. Layer in a bundt pan.

5. Second rise.

6. Bake until golden.

7. Make and drizzle glaze.

8. Serve warm.

FAQs

Can I freeze monkey bread?
Yes! Freeze baked monkey bread (cooled) for up to 2 months. Reheat in oven before serving.

Can I skip the glaze?
You can, but it adds so much gooey goodness. Try it once—you won’t regret it.

Do I have to use a bundt pan?
Nope! A loaf pan, 9x13-inch baking dish, or round cake pan will work—just adjust baking time accordingly.

Final Thoughts

Sourdough monkey bread is everything you love about the classic recipe—made even better with the deep, complex flavors of sourdough. Whether you’re baking for your family or treating yourself, this sweet pull-apart bread is always a hit. It’s cozy, messy (in the best way), and totally addictive.

You’ll come back to this recipe again and again.