Freshly baked sourdough monkey bread in a Bundt pan with caramel glaze and cinnamon sugar.

Raise your hand if “anything sourdough” is on your baking bucket list these days! I totally get it—between TikTok food trends and everyone showing off impressive loaves on Instagram, sourdough has gone from “grandma’s specialty” to modern-day baking magic. But here’s the kicker: sourdough monkey bread doesn’t get nearly as much hype as its loaf-y siblings. And honestly? It’s an addictive, ooey-gooey, pull-apart masterpiece that deserves all the love in the world.

Before we dive in (spoiler alert: I’m bringing you a recipe you’ll write home about), let’s chat about what makes sourdough monkey bread so special. It’s soft, sweet, tangy, and sticky in the best way possible. Whether you’re baking for Sunday brunch or hosting a back-to-school gathering, this treat wins every single time.

I’ll walk you through the what, how, and why of sourdough monkey bread. Stick around to discover all the tips, tricks, and kitchen fails that I’ve already (somewhat painfully) learned for you. Ready? Let’s roll!

Table of Contents

What Exactly Is Sourdough Monkey Bread?

If you’ve been living under a rock (or avoiding carbs, which, why?!), let me give you the 411. Monkey bread is this magical pull-apart bread made of small, doughy balls coated with melted butter, cinnamon sugar, and—often—a sticky caramel sauce that bakes into pure gold.

Now, toss sourdough starter into the mix, and you’ve got a slightly tangy, next-level flavor profile that cuts through the sweetness beautifully. I like to call it the grown-up version of the nostalgic treat you probably grew up eating.

The sourdough process replaces the need for commercial yeast. But heads-up: it’s gonna take a bit more time than grabbing a packet of yeast from the store. Trust me, though—it’s worth it. (And yes, patience is a virtue I thought I didn’t possess until sourdough entered my life!)

Why Is Sourdough Monkey Bread So Popular?

Baking trends come and go, but sourdough endures like denim jackets or pumpkin spice during fall. So why does this particular version of monkey bread stand out?

Flavor Explosion: The tang from the sourdough balances the sugar rush, creating a harmonious bite.
Naturally Fermented: If you’re into gut health (I see you, kombucha crowd), sourdough’s fermentation process is easier to digest.
Totally Shareable: There’s something about pulling apart warm pieces of sticky bread that just screams family bonding. Or…arguing if you’re a competitive sibling like me.

Plus, can we talk about how forgiving this dough is? I mean, sure, you need some patience (look, it’s gonna take a chunk out of your Saturday), but this isn’t one of those high-maintenance, fancy-pants desserts that involve folding dough like origami.

Ingredients You’ll Need (Get Ready to Raid Your Pantry!)

Here’s what you’ll need to whip up a batch of sourdough monkey bread that’ll make your kitchen smell like a cozy bakery:

For the Dough:

350g all-purpose flour (about 2 ¾ cups—yes, I’m giving metric and cups because I like options)
100g active sourdough starter (fed and bubbly—mine usually doubles in size within 6-8 hours after feeding)
25g granulated sugar (about 2 tablespoons)
50g unsalted butter (softened, but not melted!)
120ml whole milk (warm, not hot—nobody likes scalded milk in dough)
2g salt (a generous pinch)

For the Coating:

75g unsalted butter (melted—trust me, we’re going full butter mode here)
150g granulated sugar (about ¾ cup)
1 ½ tablespoons ground cinnamon (adjust based on how cinnamon-y you feel)

The Caramel Sauce (Optional but highly encouraged):

125g brown sugar (light or dark, up to you)
60g unsalted butter (because why not?)
60ml heavy cream (you can sub with half-and-half in a pinch)
Pinch of salt (because salty-sweet is the vibe here)

Tools You’ll Need

Baker coating sourdough dough balls in melted butter and cinnamon sugar.

Kitchen scale (optional but highly recommended for accuracy!)
A large mixing bowl
A Bundt pan (or any tube pan shape)
Measuring cups and spoons
Parchment paper
A small saucepan (for the caramel sauce)
A pastry brush (for spreading butter and turning dough into sugary magic)

Here’s How to Bake Sourdough Monkey Bread That’ll Blow Minds

Okay, let’s get into the nitty-gritty of actually making sourdough monkey bread. Warning in advance: this plan assumes you’re starting with an active sourdough starter.

Feed Your Starter in Advance: Depending on your starter’s schedule, you’ll want to mix equal parts flour and water and let it sit for 6-8 hours. I like doing this step the night before.
Mix the Dough: Combine flour, fed sourdough starter, sugar, softened butter, milk, and salt in a large bowl. Mix until you form a shaggy mass. Then, knead (by hand or stand mixer with a dough hook) for about 8-10 minutes.
First Rise (Bulk Fermentation): Transfer the dough to a greased bowl, cover with a towel, and let it bulk ferment at room temp for 6-8 hours. It needs to double in size—and yes, the waiting game is real.
Divide the Dough: Once risen, punch down the dough and divide it into about 30-40 small, bite-size balls.
Make the Coating: Melt your butter in one bowl and mix sugar and cinnamon in another. Dip each dough ball in butter first, then roll it in the cinnamon sugar mixture. Layer in your greased Bundt pan.
Second Rise (Proofing): Cover the pan and let the dough rise again for 1.5-2 hours until it’s puffed up.
Preheat and Bake: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes. You should see golden brown pieces oozing caramel-like sugar.
Optional Sauce Action: While your bread is baking, make the caramel sauce by simmering butter, brown sugar, and cream. Once thickened, drizzle over warm monkey bread or serve on the side for dunking.

FAQs

Sourdough pizza

Yes…you can absolutely make sourdough pizza dough! It’s chewy, bubbly, and perfect every single time. I’ve even made it on a weeknight when I’m short on time—but fair warning: feeding your starter in advance is crucial.

Sourdough donuts

These are divine if you have extra patience. Sourdough adds a light tang to donuts that complements sugary glazes or powdered toppings.

Is sourdough good for donuts?

One hundred percent! The fermentation makes them pillowy and unlike any regular donut.

What is the difference between sourdough donuts and regular donuts?

Sourdough donuts rely on natural fermentation, which gives them an airy texture and complex flavor, while regular donuts use commercial yeast for a quicker rise.

Final Thoughts

Sourdough monkey bread preparation and baked result.

There you have it, my friends! Sourdough monkey bread is your next baking obsession—and honestly, a delicious way to put your sourdough starter to work beyond boring old loaves. If you try this recipe, let me know how it turns out (and if you don’t try it…I mean, what are you even doing?).

Happy baking, and may your kitchen always smell like cinnamon-sugar goodness!