Name: Sourdough Monkey Bread
Total time: PT-485225H5M18S
Yield: 12
Ingredients: 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); 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); 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)

Ingredients

Scale

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)

Instructions

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.

Nutrition

Calories: 200-250
Sugar: 15-20g
Fat: 6-8g
Saturated Fat: 3-4g
Carbohydrates: 30-35g
Fiber: 1g
Protein: 4-5g
Cholesterol: 30-40mg