Irresistible Easy Sourdough Monkey Bread in 90 Minutes

There’s something magical about pulling apart a warm, gooey loaf of Easy Sourdough Monkey Bread with your hands. It’s the kind of treat that feels indulgent yet comforting—perfect for lazy weekend breakfasts or a sweet ending to dinner. What I love most about this recipe is how simple it is. No yeast packets, no complicated steps—just your trusty sourdough starter doing all the heavy lifting. As someone who’s been baking with sourdough for years, I can tell you this version is a game-changer. The tangy sourdough flavor pairs beautifully with the cinnamon-sugar coating, creating a texture that’s soft, pull-apart perfection. Trust me, once you try it, you’ll want to make it again and again.

Why You’ll Love This Easy Sourdough Monkey Bread

This recipe has become my go-to for so many reasons, and I know you’ll fall in love with it too. First off – no yeast means no waiting around for packets to proof. Your sourdough starter does all the work, giving the bread that perfect tangy flavor and airy texture I crave. The ingredient list is short and sweet (literally!), but the results taste like you spent all day in the kitchen.

Here’s what makes it special:

• Minimal ingredients – Just pantry staples plus your starter
• No yeast needed – Let your sourdough do its magic
• Perfect pull-apart texture – Soft, fluffy, and oh-so-satisfying
• Great for sharing – The ultimate centerpiece for brunch or dessert
• Fun to make – Kids love helping coat the dough balls

I’ve made this for everything from holiday breakfasts to last-minute potlucks, and it disappears every single time. That cinnamon-sugar crust? Absolute perfection.

Ingredients for Easy Sourdough Monkey Bread

Gathering your ingredients is the first step to monkey bread magic! Here’s what you’ll need – simple stuff, but each one plays a special role in creating that perfect pull-apart texture and irresistible flavor. I always measure everything before starting – it makes the whole process so much smoother.

• 1 cup active sourdough starter – Bubbly and ready to go (if it passes the float test, you’re golden!)
• 3 cups all-purpose flour – Spoon and level it for accuracy
• 1/2 cup granulated sugar – For just the right sweetness
• 1/2 cup melted butter, cooled slightly – I use unsalted, but salted works too
• 1 teaspoon salt – Balances all the flavors
• 1/2 cup packed brown sugar – The darker the better for that caramel flavor
• 1 tablespoon cinnamon – Freshly ground if you’re feeling fancy

See? Nothing complicated here – just good, honest ingredients that come together to make something truly special. Now let’s get mixing!

How to Make Easy Sourdough Monkey Bread

Making this monkey bread is seriously one of life’s simple pleasures – it’s almost therapeutic! Follow these steps closely, and you’ll be rewarded with the most irresistible pull-apart bread. Just wait until you smell that cinnamon sugar wafting through your kitchen. Here’s exactly how I do it:

Mixing and Kneading the Dough

First things first – grab your biggest mixing bowl (I swear mine expands with every batch I make!). Combine that bubbly sourdough starter with the flour, granulated sugar, and salt. Mix with a wooden spoon until it starts coming together – don’t worry if it looks shaggy at first.

Now comes the fun part – kneading! Turn it out onto a lightly floured surface and knead for about 5 minutes. You’ll know it’s ready when the dough springs back when you poke it gently. Pro tip: If it feels too sticky, add flour a tablespoon at a time, but resist the urge to overdo it – we want tender bread, not hockey pucks!

Shaping and Coating the Dough Balls

After your dough rises (mine usually doubles in about an hour on my sunny windowsill), punch it down gently. This is when my kids love to help – we make it a game to see who can roll the most uniform 1-inch balls. Aim for about 40-50 pieces – sized like small walnuts.

Now for the magic coating station! Melt your butter (I zap mine for 30 seconds) and mix the brown sugar and cinnamon in a separate bowl. Dip each dough ball first in butter, letting excess drip off, then roll generously in the cinnamon sugar. The messier your hands get, the better it tastes – that’s my theory anyway!

Baking and Cooling

Arrange those gorgeous coated balls in a well-greased Bundt pan – I like to layer them randomly for that perfect pull-apart effect. Let them rise again for about 30 minutes while your oven preheats to 350°F.

Bake for 25-30 minutes until the top is golden brown and you see caramel bubbling at the edges. Here’s my grandma’s trick – if you’re unsure, tap the top lightly; it should sound hollow when done. Let it cool in the pan for just 5 minutes (any longer and it might stick!), then flip onto a plate. The hardest part? Waiting those few minutes before digging in!

Tips for Perfect Easy Sourdough Monkey Bread

After making this recipe more times than I can count, I’ve picked up some foolproof tricks that guarantee monkey bread magic every single time. First – always use room-temperature starter! Cold starter straight from the fridge won’t give you that perfect rise. And oh, please grease your Bundt pan like you mean it – I use butter AND flour, getting into every nook. Trust me, you don’t want sticky casualties!

Here are my can’t-live-without tips:

• Float test your starter – Drop a teaspoon in water; if it floats, you’re good to go
• Let dough rise somewhere warm – My oven with just the light on works wonders
• Use kitchen shears – Sniping dough balls saves so much time over rolling
• Don’t skimp on coating – More cinnamon sugar = better caramelization
• Watch closely – That sugar can go from golden to burnt fast!

Follow these, and you’ll be the monkey bread hero at your next gathering – promise!

Ingredient Substitutions & Variations

One of the best things about this Easy Sourdough Monkey Bread is how adaptable it is! Over the years, I’ve played around with all sorts of variations depending on what’s in my pantry or who I’m baking for. My neighbor swears by swapping half the brown sugar for maple syrup – it gives the most incredible caramel notes. And when my niece went gluten-free? A 1:1 gluten-free flour blend worked like a charm (just add an extra tablespoon of starter).

Here are some of my favorite twists:

• Sweetener swaps – Coconut sugar or honey instead of brown sugar
• Flour alternatives – Whole wheat pastry flour for half the AP flour
• Add-ins galore – Toss in chopped pecans or raisins with the cinnamon sugar
• Citrus zest – Orange or lemon brightens up the flavor beautifully
• Spice it up – Add cardamom or nutmeg to the cinnamon mix

The possibilities are endless – this recipe is your playground! Just keep the liquid-to-flour ratios roughly the same, and you’re golden.

Serving and Storing Easy Sourdough Monkey Bread

Oh, that magical moment when you flip the Bundt pan and reveal your golden, caramel-drizzled masterpiece! Serve this warm – I’m talking “still bubbling at the edges” warm – for the ultimate experience. We always gather around the table with forks (or just go full caveman-style with our hands) right after it comes out of the oven. The pull-apart texture is absolute perfection when it’s fresh.

Leftovers? Ha – good one! But if you somehow have some, store it in an airtight container at room temp for 2 days. To reheat, I pop individual portions in the microwave for 15 seconds or warm the whole loaf at 300°F for 10 minutes. Pro tip: The microwave brings back that just-baked gooeyness, while the oven restores the crispy sugar crust. Either way, it won’t last long!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each glorious serving of this Easy Sourdough Monkey Bread. Remember – these are just estimates (my slices tend to be… generous). Each piece clocks in at about 250 calories, with 15g of sugar from all that cinnamon-sugar goodness and 10g of fat from the butter. You’re looking at 35g carbs per serving – totally worth every bite if you ask me!

Fair warning: These numbers might vary based on how heavy-handed you are with the cinnamon sugar coating (I plead guilty here). But let’s be real – this is treat food, not health food. Enjoy every sticky, sweet bite!

FAQs About Easy Sourdough Monkey Bread

I get so many questions about this recipe – it’s clear I’m not the only one obsessed with sourdough monkey bread! Here are answers to the most common ones I hear:

Can I use inactive sourdough starter?

Technically yes, but you won’t get the same rise or flavor. I always recommend using bubbly, active starter that passes the float test. If your starter’s sleepy, feed it and wait 4-6 hours until it’s nice and frothy. The difference in texture is night and day!

How can I make this ahead?

My favorite trick! Prepare through shaping the coated dough balls, then cover tightly and refrigerate overnight. In the morning, let the pan sit at room temp for 30 minutes before baking. The slow rise actually develops more flavor – bonus!

Why didn’t my monkey bread rise properly?

Usually means your starter wasn’t active enough or your rising spot was too cold. Next time, try placing the dough in a slightly warmed oven (heat to 150°F then turn OFF before putting dough in). And always do the float test!

Can I freeze sourdough monkey bread?

Absolutely! Cool completely, wrap tightly in foil, then freeze for up to 3 months. Thaw at room temp, then reheat at 300°F until warm. The texture stays surprisingly good!

What if I don’t have a Bundt pan?

No worries! A regular 9×13 pan works great – just bake for 5 minutes less. The pieces won’t pull apart as dramatically, but they’ll taste just as amazing.

Final Thoughts

There you have it – my absolute favorite way to make Easy Sourdough Monkey Bread that never fails to impress. Whether it’s your first time baking with sourdough or you’re a seasoned pro, this recipe is such a joy to make (and even more fun to eat!). I’d love to hear how yours turns out – leave a comment below with your monkey bread adventures or any clever twists you tried. Happy baking, friends – may your kitchen always smell like cinnamon and your bread always pull apart perfectly!

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