This Sourdough Discard Monkey Bread is a fun and tasty treat! Soft dough balls loaded with cinnamon sugar make it a perfect snack for sharing at any time.
Who can resist pulling apart that warm, gooey goodness? I love to enjoy it fresh from the oven—just be careful; it may disappear faster than you think! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the heart of the recipe! It’s a great way to use leftover starter. If you don’t have any, plain yogurt can be a good alternative, but the flavor will differ.
All-Purpose Flour: I love using all-purpose flour for its versatility. If you want a slightly healthier option, you could swap part of it for whole wheat flour; just expect a denser texture.
Granulated Sugar: White sugar is standard here for sweetness. However, you can use brown sugar for a deeper flavor. Just remember, it may affect the texture a bit.
Cinnamon: Cinnamon is a must for that classic monkey bread taste! If you’re feeling adventurous, try nutmeg or pumpkin spice for a different flavor twist!
How Do I Ensure My Dough Rises Properly?
The rising process is key to fluffy monkey bread! Here are some tips:
- Warm Environment: Make sure your dough is in a warm spot. An oven with just the light on works great.
- Don’t Rush: Let the dough rise until it’s doubled in size. This usually takes about 1.5 to 2 hours.
- Check Temperature: Using lukewarm milk (not hot) helps activate the yeast without killing it. A thermometer can help keep you on track!
- Keep Covered: Covering the bowl with plastic wrap or a towel prevents the dough from drying out.
Sourdough Discard Monkey Bread Cinnamon Pull Apart
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 1/4 cup whole milk (lukewarm)
- 2 tablespoons unsalted butter (melted)
- 1/4 cup granulated sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter (melted)
For the Caramel Sauce:
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 2 tablespoons honey or light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2-3 tablespoons heavy cream (optional, to thin sauce)
How Much Time Will You Need?
This delightful Sourdough Discard Monkey Bread involves approximately 20 minutes of active preparation time, with an additional 2 to 2.5 hours for rising and baking. In total, plan for about 3 hours from start to finish, including the time for the dough to rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the sourdough discard, lukewarm milk, melted butter, sugar, and egg until smooth. Add the instant yeast, then stir to combine. Gradually mix in the flour and salt until a shaggy dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for around 6-7 minutes.
2. First Rise:
Transfer the dough to a lightly oiled bowl. Cover it tightly with plastic wrap or a damp towel, and let it rise in a warm spot until it doubles in size, which will take roughly 1.5 to 2 hours.
3. Preheat the Oven and Prepare the Pan:
While the dough is rising, preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to ensure the monkey bread doesn’t stick.
4. Form the Dough Balls:
Once the dough has risen, punch it down to release any air. Turn it onto a clean surface and divide it into small pieces (about 1 to 1.5 inches). Roll each piece into a ball.
5. Cinnamon Sugar Coating:
In a large mixing bowl, combine the granulated sugar and ground cinnamon. Dip each dough ball first into the melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Layer the coated dough balls in the bundt pan, packing them evenly.
6. Second Rise:
Cover the bundt pan loosely with plastic wrap or a kitchen towel. Let the dough balls rise for an additional 30-45 minutes until they’re puffy and have risen.
7. Bake:
Bake the monkey bread in the preheated oven for 30-35 minutes, or until it’s golden brown and fully cooked. If the top starts to brown too quickly, tent it with foil to prevent burning.
8. Make the Caramel Sauce:
While the bread is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar, honey (or corn syrup), ground cinnamon, and salt. Bring this mixture to a gentle boil, stirring constantly for about 2-3 minutes until smooth. Remove from heat and stir in heavy cream if you prefer a thinner sauce.
9. Cool Slightly and Invert:
Allow the monkey bread to cool in the pan for about 10 minutes. Then, place a serving plate on top and carefully invert the pan to release the bread.
10. Serve:
Drizzle the warm caramel sauce generously over the pull-apart bread while still warm. Serve immediately for the best gooey, cinnamon-sugar experience!
Enjoy your delicious Sourdough Discard Cinnamon Monkey Bread Pull Apart! It’s sure to be a hit with family and friends!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can! Active sourdough starter will work just fine, but make sure it’s at its peak bubble stage for the best rise. You might get an even more pronounced sour flavor that way!
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it might be due to inactive yeast or a cool environment. Ensure your instant yeast is fresh and consider finding a warmer spot for the dough to rise, such as inside a turned-off oven with the light on.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for about 5 days. Reheat in the microwave for a few seconds for that fresh, gooey texture!
Can I Freeze This Monkey Bread?
Absolutely! You can freeze the unbaked rolls or the fully baked monkey bread. For unbaked, wrap tightly in plastic wrap and then foil. If baked, allow it to cool completely before wrapping. Thaw in the fridge overnight and bake as directed or warm it in the oven if it’s baked.