This Sourdough Discard Monkey Bread is soft, gooey, and loaded with buttery cinnamon-sugar flavor. It’s made with simple biscuit dough and sourdough discard, so there’s no long rising time and no sour taste. The discard adds moisture and depth while the brown sugar sauce melts into every bite. This pull-apart bread is perfect for breakfast, brunch, holidays, or any time you want a warm, shareable treat that everyone loves.
Ingredients
For the Dough
- 1/2 cup sourdough discard (unfed)
- 1/4 cup milk
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
For the Coating
- 1 cup granulated sugar
- 2 tsp ground cinnamon
For the Sauce
- 3/4 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
Preparation Steps
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).Generously grease a bundt pan with butter or nonstick spray.
Step 2: Make the Dough
In a bowl, whisk sourdough discard, milk, sugar, melted butter, and vanilla.In a separate bowl, mix flour, baking powder, and salt.Add wet ingredients to dry and stir until a soft dough forms.
Step 3: Shape the Dough
Turn dough onto a lightly floured surface.Cut into small bite-size pieces, about 1-inch each.
Step 4: Coat the Dough
Mix granulated sugar and cinnamon in a bowl.Roll each dough piece in the cinnamon sugar until fully coated.Place coated pieces evenly into the prepared bundt pan.
Step 5: Make the Sauce
In a saucepan over medium heat, melt butter and brown sugar.Stir until smooth and bubbling.Remove from heat and stir in cream and vanilla.
Step 6: Assemble
Pour the warm sauce evenly over the dough pieces in the pan.
Step 7: Bake
Bake for 35–40 minutes until golden brown and bubbly on top.
Step 8: Cool and Flip
Let rest in the pan for 10 minutes.Place a plate over the pan and carefully invert to release the monkey bread.
Cooking Notes
- Do not skip greasing the pan well or it may stick
- Sauce should be hot but not thick before pouring
- Dough pieces should be small for even baking
- Let rest before flipping to avoid burning sugar
- Use a bundt pan for best pull-apart shape
Variation
- Add chopped pecans or walnuts between layers
- Mix mini chocolate chips into the dough pieces
- Add apple pieces for an apple-cinnamon version
- Use pumpkin spice instead of cinnamon
- Drizzle with cream cheese glaze after baking
Tips
- Use room temperature discard for easy mixing
- If browning too fast, loosely cover with foil
- Pull apart gently instead of slicing
- Store leftovers covered at room temperature
- Reheat slightly before serving
Serving Suggestions
- Serve warm for best texture
- Add vanilla glaze or icing drizzle
- Pair with coffee or tea
- Serve as a brunch centerpiece
- Great for holidays and family gatherings
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Nutritional Info (Approximate per serving)
Calories: 320
Carbohydrates: 48g
Protein: 5g
Fat: 13g
Sugar: 28g
FAQs
Does this taste sour?
- No, the sourdough discard does not make it sour.
Can I use active starter?
- Yes, but discard works best for texture.
Can I make it ahead?
- Yes, reheat before serving for best results.
What if I don’t have a bundt pan?
- You can use a deep loaf pan instead.
Can I freeze monkey bread?
- Yes, freeze fully baked and cooled, then reheat.
Conclusion
Sourdough Discard Monkey Bread is an easy, comforting way to use extra discard while creating a soft, sticky, pull-apart treat everyone will love. Perfect for sharing, simple to make, and full of classic cinnamon-butter flavor, this recipe is a must-try for sourdough bakers.