Sourdough Monkey Bread

Sourdough Monkey Bread is a soft, tender, naturally-leavened pastry made of rich bite-sized brioche dough that’s rolled in cinnamon sugar before being baked. As the mixture of cinnamon and sugar bakes, it coats the bread into an irresistible sticky, gooey caramel.




300 grams (2 1/2 cups) all-purpose flour

30 grams (1/4 cup) cornstarch

4 grams (3/4 teaspoon) salt

113 grams (1/2 cup)  active sourdough starter

1 large egg

120 grams (1/2 cup) whole milk

60 grams (1/4 cup) Imperial Sugar Extra Fine Granulated Sugar

113 grams (1 stick) unsalted butter, softened 


113 grams (1/2 cup) unsalted butter, melted

9 grams (1 tablespoon) vanilla extract

7 grams (3 teaspoons) ground cinnamon

72 grams (1/3 cup) Imperial Sugar Extra Fine Granulated Sugar

67 grams (1/3 cup) Imperial Sugar Light Brown Sugar

95 grams (3/4 cup) pecans (optional)


Make the dough: Combine the all-purpose flour, cornstarch, salt, active sourdough starter, egg, whole milk and Imperial Sugar Extra Fine Granulated Sugar in a large mixing bowl. Stir the mixture together until it forms a shaggy dough and all of the flour has hydrated.

Add the butter: Knead butter into dough 1 tablespoon at a time. 

Knead the dough: Knead the dough for 5 to 10 minutes or until it feels cohesive and smooth. Gather the dough into a tight ball and place it in a clean lightly-oiled bowl. Cover with plastic wrap. 

Bulk ferment: Let your dough rise untouched for 4 to 6 hours or until it has doubled in volume. 

Cold proof: Line a 9 by 13 casserole dish or baking sheet with two large pieces of plastic wrap. Place the dough on the prepared dish and flatten it out into a large rectangle. Wrap the dough completely with plastic and place the dish in the refrigerator overnight (at least 8 hours). 

Make cinnamon sugar topping: combine the melted butter and vanilla in a bowl. In another bowl, whisk together the Imperial Sugar Extra Fine Granulated Sugar, Imperial Sugar Light Brown Sugar, and ground cinnamon. 

Assemble your Sourdough Monkey Bread: Remove your wrapped dough from the casserole dish. Sprinkle a generous layer of cinnamon sugar on the casserole dish. Brush one side of the dough with butter (make sure it’s not too hot). Put the dough back in the casserole dish with the buttered-side down on the cinnamon sugar. Brush the other side of the dough with butter, and sprinkle a generous amount of cinnamon sugar on top. Using a bench knife, divide the dough into 40 portions (10 horizontal rows and 4 vertical columns).   

Prepare your bundt pan: Brush your bundt pan thoroughly with butter. Mix the leftover melted butter and cinnamon sugar together. Spoon half of the sugar butter mixture into your bundt pan. Sprinkle a third of the pecans into your bundt pan. 

Build your Sourdough Monkey Bread: Round each square of dough into a ball and place them inside your bundt pan. Create alternating layers of dough, pecans and sugar butter.

Final rise: Cover your pan with plastic wrap and let your dough rise untouched until you see a noticeable increase in volume in your dough. Your dough should look puffy and feel like it’s full of air (about 2 to 4 hours). 

Preheat oven: Once your Monkey Bread is close to being ready, preheat your oven to 375F.

Bake: Place the bundt pan on top of a foil-lined baking sheet and bake for 30 to 45 minutes or until the top of the pieces are browned and the bread registers at at least 200F when probed with an instant-read thermometer. 


  • Don't allow your Sourdough Monkey Bread to cool completely in the bundt pan or it will get stuck
  • Store any leftovers in an airtight container at room temperature for up to 3 days 
  • Time cues in the recipe are just estimates. Rising times depend entirely on the vigorousness of your starter and the temperature of your kitchen. 


Keywords: sourdough bread

%d bloggers like this: