Sourdough Monkey Bread

Did every millenial learn to make Monkey Bread in their FCS (Home ec) class in middle school, or was it just me? Now that I’m a bit of a crunchy mom, the idea of using canned biscuits and loads of sugar isn’t really the sweet treat I had in mind for my fam. This Sourdough Monkey Bread Recipe is melt in your mouth good, while keeping those sourdough probiotic benefits and is sweetened with coconut and maple sugars. Pull apart sourdough monkey bread will have you and your family coming back for more.

Three Reasons I Love This Recipe:

1. Sourdough Monkey Bread is seriously a nostalgic and comforting recipe. Not only was it one of the first meals I made in my FCS class, I also made it for my high school “how to” speech presentation and I have many memories of ordering this gooey treat at a pizza restaurant with my best friends family. Once I got into sourdough, it was definitely a recipe I had on my radar to recreate with cleaner ingredients.

2. I love trying fun new sourdough recipes and is Monkey Bread really anything other than fun? I think it’s the little dough balls and coating them in cinnamon sugar that does it for me. Absolutely a recipe I plan to make with my daughter when she’s old enough to help more with baking.

3. As usual, I love the fact that this sourdough monkey bread recipe is gut healthy due to the sourdough starter and will cause less of a blood sugar spike, due to the use of coconut and maple sugars, as opposed to the standard cane and brown sugar. Interested in trying another sourdough recipe? Try my Rosemary and garlic sourdough focaccia.

Frequently Asked Questions:

Where does Monkey Bread get it’s name?

Monkey bread originated in Hungary nearly 2,000 years ago. There are conflicting opinions on where exactly the monkey bread name comes from. Some say it is because you look like a monkey, pulling apart all of the pieces with your fingers. While others say it is because is resembles the monkey puzzle tree. Either way, it really does not have a lot to do with the flavor of the gooey dessert.

Can I make Sourdough Monkey Bread without a Bundt Cake Pan?

Absolutely! I personally am using this recipe to make four mini sourdough monkey breads in oven safe ramekins. You could also use a round cake pan or a square casserole dish. Using various shapes can of course alter the baking time so make sure you insure the middle is done before removing it from the oven.

How can I get a Sourdough Starter?

As always, if you know someone who bakes with sourdough, reach out! Often times we have too much starter on our hands and would be happy to share some. Other options would be to ask a bakery, order a dehydrated starter off of a site like etsy, or even make your own, if you have the patience!

How to make Sourdough Monkey Bread:

  1. Combine dough ingredients

    In the bowl of a stand mixer, combine the milk, flour, active and bubbly starter, honey and salt. Run the mixer with dough hook until ingredients are just combined and you have a shaggy dough. Let it rest for 15 minutes.
    Shaggy sourdough monkey bread dough, resting before being kneaded.

  2. Knead dough

    After resting, add the butter, in increments, while kneading the monkey bread dough with the mixer on low for about 5 minutes. Make sure the butter is fully incorporated and the dough is smooth. If you do not have mixer with a dough hook you can do this by hand.
    Sourdough monkey bread dough after being kneaded

  3. Bulk Ferment until dough has doubled

    Cover the dough and let it rest at room temperature until the dough has doubled. Typically this takes about 10-12 hours.

  4. Cut dough into pieces

    Turn dough out on counter and using a bench scrape, cut the dough into bite size pieces. For mini sourdough monkey breads I recommend 15-20 grams per piece and for a full sized monkey bread, about 20-30 grams works well. Roll the dough into balls. They do not need to be perfect.

    Sourdough monkey bread dough balls.

  5. Melt butter and combine cinnamon sugar topping

    In a microwave safe bowl melt the butter. In a separate bowl combine, coconut sugar, maple sugar and cinnamon, stir until mixed together.

  6. Coat monkey bread pieces

    Dip each dough ball into the butter, then into the cinnamon sugar mixture until fully coated. Then place dough balls into ramekins or large cake, or bundt cake pan. I did not grease my ramekins and they came out with ease. Continue to place coated pieces on top of each other, filling the pan until they are full and all the dough balls are coated and added.
    Sourdough monkey bread dough balls, melted butter and cinnamon sugar topping

  7. Allow the monkey bread to rise

    This took about 1-2 hours for my dough to rise, but once it looks nice and puffy, it is ready. Sourdough monkey bread before rising

  8. When dough has risen, preheat the oven

    Preheat the oven to 350 degrees fahrenheit and place ramekins or cake pan on a metal baking sheet. The sheet will catch any sauce that might bubble over
    Sourdough Monkey Bread after rising

  9. Make the sauce and pour it over the monkey bread

    In a microwave safe bowl, melt the butter. Add the maple syrup, coconut sugar and vanilla. Stir until combined. Evenly pour the sauce over each ramekin

    Sauce over sourdough monkey bread before baking

  10. Bake monkey bread

    Bake the sourdough monkey bread for 30-35 minutes, until golden brown and the middle has set. If you used a cake pan or other larger pan the monkey bread may need to bake for a bit longer.
    Sourdough monkey bread fresh out of the oven

  11. Let dough rest, then turn out the ramekins

    Let the dough rest in the ramekins for about 10 minutes. Once dough sets, place a plate over the ramekins and turn it upside down so that the monkey bread falls upside down onto the plate. If you leave it upside down on the plate for a few seconds it should fall right out. Then dig in!
    Fork in sourdough monkey bread

Sourdough Monkey Bread

Sourdough monkey bread is a nostalgic comfort treat, with better for you ingredients. You will love its ooey, gooey texture and caramel flavor. This recipe is made with gut healthy sourdough, and natural sweeteners like coconut and maple sugars.
Prep Time16 hours
Cook Time1 day 30 minutes
Course: Dessert
Cuisine: American
Keyword: Sourdough Monkey Bread
Servings: 4 Mini Monkey Breads



  • 260 g Milk, whole
  • 510 g Bread Flour
  • 125 g Active Starter
  • 45 g Honey
  • 10 g Salt
  • 65 g Butter, softened

Cinnamon Sugar Topping

  • 90 g Butter, melted
  • 70 g Maple sugar
  • 80 g Coconut sugar
  • 5 g Cinnamon


  • 80 g Butter, melted
  • 60 g Coconut sugar
  • 30 g Maple syrup
  • 5 g Vanilla extract


  • In the bowl of a stand mixer, combine the milk and starter, mix until starter has dissolved a bit. Then add in the flour, honey, and salt.
  • Using the dough hook, mix the ingredients together on low until just combined. You will have a shaggy dough at this point. Let rest for 15 minutes.
  • Cut the softened butter into a few pieces. Add butter to the dough with the mixer on low until each piece is mixed in well. Then let knead the dough in the mixer for 5 minutes, until dough is smooth. Cover and let rest until doubled (about 12 hours).
  • After the dough has doubled, turn dough out on a counter. Cut the dough into small pieces- about 15-20 grams. Roll each piece to give it a round shape.
  • In a microwave safe bowl, melt the butter for the cinnamon sugar topping.
  • In a separate bowl, combine cinnamon, maple and coconut sugars, mix until combined.
  • Take each dough ball and coat it in the melted butter. Then place it in the cinnamon sugar and roll it until it is completely coated. Repeat the process until all dough balls are coated.
  • Place dough balls in four ramekins. You want to first cover the bottom of each ramekin, then continue adding layers until the ramekins are full and all the dough balls are placed.
  • Place ramekins on a sheet pan, let rise until the monkey bread pieces look puffy. About 1-2 hours.
  • Once dough balls are puffy, preheat the oven to 350℉ and make the sauce by combining the melted butter, coconut sugar, maple syrup and vanilla. Mix until smooth.
  • Pour sauce over each ramekin, then bake for 30-35 minutes.
  • Remove the monkey bread from the oven, then let it cool for about 10 minutes.
  • Once cooled, place the ramekins upside down on a plate. If you let them sit for a couple of seconds, the mini sourdough monkey breads should slide out with ease. Enjoy!


If you do not wish to eat all four ramekins at once, keep them in their ramekin and cover to keep fresh.  You can microwave them for about a minute in the ramekin, then turn it out onto a plate. 
Make sure you keep the sheet pan under the ramekins or other cake pan to catch anything that bubbles over.

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.



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