Homemade Monkey Bread Recipe
Bake this homemade monkey bread recipe from scratch with yeast dough, cinnamon sugar and a brown-sugar coating. Get proofing and unmolding tips.
Servings 12 servings
Calories 320kcal
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Electric mixer
- Bundt pan
Ingredients
Dough
- 1 1/4 cup milk
- 1/3 cup granulated sugar
- 2 1/4 teaspoon active dry yeast
- 2 large eggs
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 1/2 teaspoons salt
Coating
- 4 tablespoons unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F.
- Combine the milk, granulated sugar, and active dry yeast in a large mixing bowl. Stir to dissolve the yeast, then let it sit for 5-10 minutes until the mixture becomes frothy.
- Add the eggs, flour, cinnamon, cardamom, and salt to the bowl. Mix until a dough forms.
- Knead the dough for 10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 2 hours, or until it has doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball.
- Dip each dough ball into the melted butter, then roll it in a mixture of cinnamon and sugar to coat.
- Place the coated dough balls into a greased Bundt pan, leaving some space between each ball.
- Bake the monkey bread for 30-35 minutes, or until it is golden brown and the internal temperature reaches 190°F.
- Remove the bread from the oven and let it cool for 10 minutes before serving.
Notes
Nutritional information:
- Calories: 320
- Protein: 5g
- Carbohydrates: 45g
- Fat: 12g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 350mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 20g