Description
This Sourdough Monkey Bread is a warm, shareable treat that fills the kitchen with cinnamon-sugar goodness. Soft balls of naturally leavened dough are coated in butter and spice, baked in a bubbling caramel sauce, and flipped into a gooey centerpiece everyone can pull apart. It’s a fun weekend bake with big payoff—and most of the time is hands-off.
Ingredients
Dough
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1 cup (240 g) active sourdough starter, bubbly
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2½ cups (320 g) all-purpose flour
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⅓ cup (80 ml) lukewarm milk
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2 tbsp sugar
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2 tbsp melted butter, cooled
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1 large egg
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½ tsp fine sea salt
Cinnamon-Sugar Coating
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½ cup (100 g) granulated sugar
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1 tbsp ground cinnamon
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¼ cup (56 g) melted butter
Caramel Sauce
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½ cup (100 g) brown sugar, packed
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¼ cup (56 g) butter
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2 tbsp heavy cream (optional, for extra richness)
Instructions
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Make the dough:
In a bowl, whisk starter, milk, melted butter, sugar, and egg. Add flour and salt; mix to a shaggy dough. Knead 5–7 minutes until smooth and slightly tacky. -
First rise (bulk ferment):
Place in a lightly oiled bowl, cover, and let rise at room temperature 6–8 hours (or overnight) until doubled. -
Shape:
Gently deflate and divide dough into ~48 small pieces. Roll each into a ball. -
Coat & assemble:
Dip balls in melted butter, then roll in cinnamon sugar. Arrange in a well-greased Bundt pan. -
Caramel:
Melt butter with brown sugar (and cream, if using) just until smooth. Pour evenly over dough. -
Second rise:
Cover and let rise 1–2 hours until puffy. -
Bake:
Bake at 350°F (175°C) for 35–40 minutes, until deeply golden and bubbling. Tent loosely if browning too fast. -
Unmold:
Cool 20–25 minutes, then invert onto a serving plate.
Notes
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Starter matters: Use a recently fed, active starter for good lift.
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Watch the dough, not the clock: Rise times vary with temperature.
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Don’t overcook the caramel: Just melt until smooth to keep it gooey, not hard.
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No Bundt pan? Use a deep 9-inch round or 9×13-inch dish.