clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Best Sourdough Monkey Bread Recipe

Sourdough Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This delicious pull-apart monkey bread makes the perfect treat for you and your family to indulge in. And the best part is, it comes with a thick, sticky, caramel sauce!

  • Total Time: 10 hrs 45 mins
  • Yield: 1 cake 1x



Monkey bread dough

  • 200g active sourdough starter
  • 550g organic, unbleached all-purpose flour
  • 200g filtered water
  • 1/2 cup melted butter
  • 2 tbsp honey
  • 1 tsp maple syrup extract
  • 1 tsp sea salt

Cinnamon sugar

  • 1 cup brown sugar
  • 1 tbsp cinnamon

Salted caramel sauce

  • 3/4 cup maple syrup
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • 1/4 tsp sea salt


  1. Combine flour, starter, melted butter, water, honey, and maple syrup in a stand mixer with a dough whisk for 5 minutes.
  2. Once the dough has formed, let it rest for 15 minutes after mixing, then add sea salt and mix for 5 more minutes.
  3. Carefully drop the dough into a greased bowl, and let this ferment for 6-12 hours. The dough should double in size when it’s ready.
  4. For the cinnamon sugar mix, add your brown sugar and cinnamon in a bowl, and whisk with a fork until well combined.
  5. Rip off pieces of your dough and roll each piece into a ball. Roll the ball into your cinnamon sugar mix, then place the cinnamon-coated dough all into a greased bundt pan. Cover the bundt pan with a tea towel or plastic wrap.
  6. Let the dough balls proof in the bundt pan for at least 2 hours. Once the dough has puffed up and filled your pan, then you’ll know it’s ready to bake.
  7. Now it’s time to make your salted caramel sauce. In a heavy-bottomed saucepan, add butter and heat it on medium heat until it has melted. Add the maple syrup and stir, until the mixture is boiling.
  8. Gradually stir in your cream and let this simmer, until it thickens.
  9. Turn off the heat and add your sea salt, and stir until well incorporated.
  10. Pour the caramel sauce over your proofed sourdough.
  11. Bake this at 350 degrees Fahrenheit for 30 minutes. Use a wooden skewer to check if the caramel monkey bread is ready.
  12. Remove the baked monkey bread from the oven and let it cool in the bundt pan for 10 minutes, then flip it out onto a serving platter, and serve.
  • Author: Natasha Krajnc
  • Prep Time: 2 hrs
  • Cook Time: 45 mins
  • Category: bread
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 200 calories
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 25 g
  • Protein: 10 g