Go Back Email Link
sourdough monkey bread on a serving platter with salted caramel sauce dripping off of it

Sourdough Monkey Bread

Kyrie | Healthfully Rooted Home
This naturally leavened brioche sourdough is rolled into balls, coated in cinnamon sugar, drizzled with salted caramel sauce, and baked to perfection. The result is an ooey-gooey pull-apart bread.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Fermenting time 14 hrs
Total Time 15 hrs
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 230 kcal


  • 1 Bundt pan can use a loaf pan or casserole dish too
  • 1 Stand mixer makes life so much easier than kneading by hand
  • 1 Glass or ceramic bowl anything but metal (can kill sourdough yeast)


Monkey Bread Dough

  • 200 grams active sourdough starter
  • 550 grams organic, unbleached all-purpose flour
  • 200 grams filtered water
  • 1/2 cup butter melted
  • 2 tbs honey
  • 1 tsp maple extract plz use this, it makes it so good! If not, use pure vanilla extract. Here's where I buy my maple extract.
  • 1 tsp sea salt

Cinnamon Sugar

  • 1 cup brown sugar or coconut sugar
  • 1 tbs cinnamon

Salted Caramel Sauce

  • 3/4 cup pure maple syrup get the good stuff
  • 2 tbs butter
  • 1/4 cup heavy cream
  • 1/4 tsp sea salt


  • To make the dough, mix the flour, starter, melted butter, water, honey, and maple syrup in a stand mixer with a dough whisk for 5 minutes. 
  • Let the dough rest in the stand mixer for 15 minutes after mixing, then add your sea salt and mix for another 5 minutes.
  • Transfer the dough to a greased ceramic or glass bowl (not metal) and let ferment for about 6-12 hours. Dough will have doubled in size when it’s ready. 
  • To make the cinnamon sugar mixture, place the brown sugar and cinnamon in a bowl and whisk with a fork until combined. 
  • Take pieces of your dough and roll into a ball about 1-2 inches in diameter (it's not that serious - have fun with it), roll into your cinnamon sugar mixture, then place into a greased bundt pan and cover with a tea towel or plastic wrap. 
  • Let the rolled dough proof in the bundt pan for at least 2 hours. You’ll know it’s ready for baking if the dough has puffed up and filled your bundt pan (about doubled in size). *If you’re doing the overnight version of this recipe, simply place the bundt pan in the fridge overnight. Remove from the fridge and let proof at room temperature for 2-4 hours prior to baking (takes longer since it’s cold). 
  • After your final rise, make your salted caramel sauce. In a heavy bottomed saucepan, add the butter and heat on medium heat until it’s melted. Add maple syrup and stir, bringing to a boil. 
  • Slowly stir in your cream and let simmer until it thickens stirring constantly (3-5 minutes). 
  • Turn the heat off, add your sea salt, and stir until incorporated.  
  • Pour caramel sauce over proofed dough.
  • Bake at 350F for about 30 minutes. *It took mine about 33-35 minutes. Use a wooden skewer to stick into the dough to see if it’s done (should come out clean). 
  • Cool for only 10 minutes (no longer) in the bundt pan, then flip out onto a serving platter. Let cool for another 10-20 minutes, then serve. 


Keyword maple monkey bread, naturally leavened sourdough monkey bread, salted caramel monkey bread, sourdough monkey bread, sourdough monkey bread no yeast, sourdough pull apart bread, sourdough pull apart bread no yeast