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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

Equipment

  • 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)

Ingredients
  

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

Instructions
 

  • 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. 

Video

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