Homemade Monkey Bread Recipe: Sticky, Sweet, and Irresistibly Fun!

Monkey bread. Just the name conjures up images of warm, gooey, caramel-coated dough balls, ready to be pulled apart and devoured. This classic treat is a guaranteed crowd-pleaser, perfect for breakfast, brunch, dessert, or even a fun afternoon snack. While it might seem intimidating to make from scratch, this recipe breaks it down into easy-to-follow steps, guaranteeing monkey bread success every time. Get ready to roll up your sleeves, because this homemade monkey bread is about to become your new favorite indulgence!

Why This Recipe Works

This recipe isn’t just about throwing ingredients together and hoping for the best. It’s carefully crafted to ensure a perfect balance of textures and flavors. Here’s why it works:

• Yeast Activation: We take the time to properly proof the yeast, ensuring a light and airy dough. This is crucial for that soft, pillowy texture we all crave.
• Butter Bath: Dunking each dough ball in melted butter before coating it in cinnamon sugar creates a rich, flavorful base that melts into every nook and cranny during baking.
• Brown Sugar Caramel: The combination of brown sugar and butter creates a luscious caramel sauce that coats the entire bread, making it incredibly sticky and delicious. The addition of vanilla extract enhances the caramel’s depth of flavor.
• Layering Technique: Arranging the dough balls in a Bundt pan ensures even baking and creates those irresistible crevices for the caramel to seep into.
• Resting Time: Allowing the dough to rest and rise a second time after assembling the monkey bread ensures a light and fluffy final product.

Ingredients

• For the Dough:
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 cups all-purpose flour, plus more for dusting
• For the Coating:
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
• For the Caramel Sauce:
  • 3/4 cup unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Dough:
   1. In a large bowl, combine the warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
   2. Add the salt, melted butter, and egg to the yeast mixture. Stir to combine.
   3. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
   4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
   5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Coating:
   1. In a shallow bowl, combine the granulated sugar and cinnamon. Set aside.
3. Assemble the Monkey Bread:
   1. Melt the 3/4 cup of butter in a separate bowl.
   2. Punch down the risen dough and turn it out onto a lightly floured surface.
   3. Roll the dough into a log and cut it into approximately 60-70 small pieces (about 1-inch each).
   4. Roll each piece into a ball.
   5. Dip each ball in the melted butter, then dredge in the cinnamon-sugar mixture, ensuring it’s well coated.
   6. Arrange the coated dough balls in a greased Bundt pan.
4. Second Rise:
   1. Cover the Bundt pan with plastic wrap and let the dough rise for another 30 minutes in a warm place.
5. Prepare the Caramel Sauce:
   1. While the dough is rising for the second time, prepare the caramel sauce. In a saucepan over medium heat, combine the butter, brown sugar, and heavy cream.
   2. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
   3. Remove from heat and stir in the vanilla extract.
6. Bake the Monkey Bread:
   1. Preheat oven to 350°F (175°C).
   2. Pour the caramel sauce evenly over the dough balls in the Bundt pan.
   3. Bake for 30-35 minutes, or until the monkey bread is golden brown and the caramel is bubbling.
   4. Let cool in the pan for 10-15 minutes before inverting onto a serving plate.
7. Serve and Enjoy! Serve warm and enjoy pulling apart the sticky, sweet pieces of monkey bread.

Tips for Success

• Yeast Temperature is Key: Ensure your milk is warm (105-115°F), not hot, to avoid killing the yeast.
• Don’t Overmix the Dough: Overmixing can result in a tough monkey bread. Knead until just smooth and elastic.
• Grease the Bundt Pan Well: This will prevent the monkey bread from sticking and ensure easy removal. Use cooking spray with flour or butter and flour.
• Check for Doneness: Use a toothpick to check for doneness. It should come out clean or with a few moist crumbs attached.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the monkey bread and adjust the baking time as needed. If the top is browning too quickly, cover it loosely with foil.
• Nuts (Optional): Feel free to add chopped pecans or walnuts to the cinnamon-sugar mixture for added flavor and texture.

Storage Instructions

Leftover monkey bread can be stored at room temperature for up to 2 days in an airtight container. To reheat, wrap a piece of monkey bread in foil and warm it in the oven at 350°F (175°C) for a few minutes, or microwave it for a few seconds until heated through. You can also freeze monkey bread for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

FAQ

• Can I use a different type of flour? While all-purpose flour is recommended for best results, you can substitute with bread flour for a slightly chewier texture.
• Can I use a different type of sugar? You can experiment with using dark brown sugar for a richer caramel flavor. However, light brown sugar is generally preferred.
• Can I make this ahead of time? Yes, you can assemble the monkey bread up to the point of the second rise and refrigerate it overnight. Let it come to room temperature for about 30 minutes before baking.
• My caramel sauce is too thick/thin. What should I do? If the sauce is too thick, add a tablespoon of milk or heavy cream at a time until it reaches the desired consistency. If it’s too thin, simmer it for a few more minutes until it thickens.
• Why is my monkey bread dry? Overbaking is the most common cause of dry monkey bread. Make sure to check for doneness and adjust the baking time as needed.

Conclusion

Homemade monkey bread is a truly special treat that’s perfect for any occasion. With this easy-to-follow recipe, you can create a sticky, sweet, and utterly irresistible dessert that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to experience the joy of pulling apart a warm, homemade monkey bread. Enjoy!