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Ultimate Homemade Monkey Bread from Scratch

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This Ultimate Homemade Monkey Bread is a soft, pull-apart treat made from scratch with tender yeast dough, coated in cinnamon sugar, and layered with a rich, buttery caramel sauce. Perfect for breakfast or brunch, this warm, gooey delight is sure to become a family favorite.

Ingredients

2 TBSP butter, melted (for dough)

1 cup milk, warmed to 110°F

1/2 cup water, warmed to 110°F

1/4 cup granulated sugar

2 1/4 tsp instant or dry active yeast

3 1/4 cups flour

1 tsp salt

1 cup granulated sugar (for coating)

2 TBSP ground cinnamon

1/2 cup butter (1 stick, for caramel sauce)

1/2 cup brown sugar (for caramel sauce)

1/2 cup granulated sugar (for caramel sauce)

Instructions

  1. Spray a bundt pan with cooking spray or coat thoroughly with softened butter.
  2. In a large measuring cup, combine warm milk, warm water, melted butter, yeast, and sugar.
  3. In the bowl of a stand mixer fitted with a dough hook, mix together flour and salt.
  4. Turn the mixer on low and slowly add wet ingredients. Knead for 6-7 minutes until a smooth, shiny dough forms. Add flour 1-2 TBSP at a time if dough is too sticky.
  5. Spray a large bowl with cooking spray, place dough inside, turn to coat, and cover with sprayed plastic wrap. Let rise until doubled, about 1-2 hours (or speed up by placing in a turned-off oven preheated to 200°F).
  6. Prepare caramel sauce: Melt butter with brown and granulated sugars over low heat, stirring until sugars dissolve. Avoid boiling. Pour ¼ of caramel sauce into the bottom of the bundt pan.
  7. Mix cinnamon and sugar in a medium bowl or container with a lid.
  8. Once dough has doubled, flour a surface and press dough into a 12x12 inch square. Cut into 64 pieces.
  9. Toss dough pieces in cinnamon-sugar mixture (shake in a lidded container or roll individually).
  10. Layer half of coated dough chunks in bundt pan, pour half of caramel sauce over. Repeat with remaining dough and caramel.
  11. Let rise again for 1-2 hours until 1-2 inches from the top of the pan or use the warm oven speed method.
  12. Bake at 350°F for 30-35 minutes until cooked through and caramel is bubbly. Cool 5 minutes, invert onto a plate, and serve warm.
  13. To bake later: Cover bundt pan with a large plate and refrigerate overnight. Let rise 30-45 minutes at room temperature before baking as above.

Notes

  • Add chopped nuts (pecans or walnuts) between layers for extra crunch.
  • Mix in raisins or chocolate chips with the cinnamon sugar for a sweet surprise.
  • Use maple syrup instead of caramel sauce for a different flavor twist.
  • Swap brown sugar in the caramel for coconut sugar for a deeper, richer taste.
  • For a gluten-free version, use a gluten-free flour blend designed for yeast doughs.
  • Store leftover monkey bread in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
  • Reheat slices in microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.
  • Substitute dairy milk with plant-based milk and use vegan butter to make it vegan-friendly.

Nutrition

Find it online: https://recipesbyjanet.com/ultimate-homemade-monkey-bread-from-scratch/