This Sourdough Monkey Bread is a trip down memory lane. From the fun pull apart pieces to the delicious dripping caramel sauce. This recipe is great for a special occasion or a simple Saturday morning treat, either way it will be a hit!
Growing up, my mom would let us pick whatever special breakfast we wanted on our birthdays. Of all the things to choose from I always asked her to make me monkey bread. So this bread brings back a lot of good memories for me.
My Mom made her Monkey bread with good ol’ fashioned canned biscuits cut into small pieces, dredged in refined sugars and baked in a sea of margarine.
As delicious as that was, I was determined to re-create my favorite birthday breakfast for my own children. Instead of canned biscuits I use sourdough. I switched the refined sugars for coconut sugar and real maple syrup. And I swapped that factory made margarine for some real grass fed butter.
It’s not hard to make these kinds of switches. My kids will still have the same kind of memories that I had, but they will have the benefit of a healthier, more real option. Trust me, this Sourdough Monkey Bread is by far one of our favorite treats!
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Ingredients to make Sourdough Monkey Bread
- Active Sourdough Starter
- Unbleached Flour (I always recommend Organic)
- Filtered Water
- Melted Coconut Oil or Butter
- Sugar (I love using coconut sugar)
- Maple Syrup
Helpful tools to make Sourdough Monkey Bread
- Stand mixer. You can mix by hand too, just double the mixing time.
- Large glass bowl to ferment dough in.
- Bundt Pan, but any baking dish will do. Even muffin tins will work to bake in.
- Gallon sized Ziplock bag to shake dough balls in.
How to Make Sourdough Monkey Bread
If you have never made Monkey Bread before, do not be intimidated, this is a simple process. Just keep in mind that this is sourdough, so it will take some additional time to make. But I promise the end result will be worth the extra wait! That being said, here is how to make Sourdough Monkey Bread.
First mix the active starter, flour, water, melted coconut oil, honey and salt together in a stand mixer for 5 minutes. You want the dough to be silky and have a smooth texture. It will be sticky to the touch but not so much where it sticks to your hand.
Place the dough into a large greased bowl, cover with plastic wrap or Bee’s Wrap and let it ferment for 8-12 hours. It should double in size. In a gallon sized plastic bag shake together the coconut sugar and cinnamon.
Take the dough and break off 1 inch pieces. One at a time, roll each piece into a small ball. Add the ball to the plastic bag and shake it into the cinnamon sugar mixture. Continue ripping off dough, rolling 1 inch balls and adding to the bag until the dough is gone. Shake the bag around every so often to cover the dough balls well.
Grease a bundt pan, angel food cake pan or any other oven safe baking dish you want. Once I used muffin tins and made individual servings. Whatever you choose, add a thick layer of maple syrup to the bottom of the pan then add in the cinnamon sugar dough balls.
It will appear the dough balls aren’t enough, but remember they still need to proof again. Proof for 2 hours. They will puff up and fill the pan. And then grow even more while baking.
After the proof, melt the stick of butter and add real maple syrup in a small sauce pan on the stove. Remove from heat and add in vanilla.
Pour the mixture over the proofed dough balls. Bake at 350 degrees for 30 minutes.
Immediately after removing from the oven, place a plate on top of your pan and flip it over. Lift away your pan so that the monkey bread is left on the plate. Serve warm.
Pin for Later:
Let’s Make some Sourdough Monkey Bread!
- 200 g Active Starter
- 450 g Flour
- 200 g Filtered Water
- 1/2 cup or 105 g Melted Coconut Oil
- 2 Tbsp Honey
- 1 tsp Salt
Cinnamon Sugar Mixture
- 1/2 cup Brown Sugar or Coconut Sugar
- 1 Tbsp Cinnamon
- 1 stick (1/2 cup) melted butter
- 1/2 cup Maple Syrup
- 1 tsp Vanilla
- Ferment the Sponge: mix the active starter, flour, water, melted coconut oil, honey and salt together in a stand mixer for 5 minutes. You want the dough to be silky and have a smooth texture. It will be slightly sticky to the touch but not so much where it sticks to your hand. Place the dough into a large greased bowl, cover with plastic wrap or Bee's Wrap and ferment for 8-12 hours. (It should at least double in size)
- In a gallon sized plastic bag shake together the coconut sugar and cinnamon. Roll the fermented dough into 1 inch balls. Add the balls to the plastic bag and shake it into the cinnamon sugar mixture until ball in completely covered. Continue until the dough is gone.
- Grease a Bundt Pan and add 2 Tbsp Maple Syrup to the bottom. Add cinnamon sugar dough balls evenly around bundt pan. Proof for 2 hours. They will puff up and fill the pan. (Tip: Turn oven on for a few seconds to get slightly warm then turn it off. Proof pan in warm oven)
- After proof, melt butter in small sauce pan on stove. Mix in 1/2 cup maple syrup. Remove from heat and add in vanilla.
- Pour caramel sauce over proofed dough balls.
- Bake 350 degrees for 30 minutes.
- Immediately after removing from the oven, place a plate on top of your pan and flip it over. Lift away your pan so that the monkey bread is left on the plate. Serve warm. Enjoy!
See post for other options to bake in if you don't have a bundt pan.
Leave a comment and tell me what occasion will you make this Sourdough Monkey Bread. Maybe breakfast, an afternoon snack, dessert or a special holiday or birthday? Whatever it may be, this will be your new favorite indulgence!
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