Overnight Sourdough Monkey Bread with Gooey Caramel
This sourdough monkey bread is everything you want in a lazy weekend breakfast: soft, tangy dough balls baked in a pool of buttery caramel sauce until puffed and golden.
The long, cold rise builds the familiar sourdough tang without any fuss, and the caramel soaks into every crevice while it bakes, creating a pull-apart loaf that’s equal parts sticky, sweet, and tangy.
What Makes This Monkey Bread So Good
Unlike a cinnamon roll, monkey bread is a pull-apart crowd-pleaser that feels hands-on but is deceptively simple. The sourdough adds a subtle tang that cuts through the sweet caramel, so every bite is balanced.
The dough comes together with a wooden spoon and rests in the fridge while you sleep, so all the real work is done before you even preheat the oven. The result is a golden, puffed loaf with a crackly sugar crust and a soft, tender middle.
Ingredients
- 1/2 cup (113g) sourdough discard, unfed: use discard straight from the fridge, no need to feed it
- 3 cups (375g) all-purpose flour: plus more for kneading
- 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (1 packet) instant yeast: helps guarantee a good rise alongside the sourdough
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, melted: for dipping the dough balls
- 1 cup (200g) granulated sugar mixed with 2 teaspoons ground cinnamon: for coating the dough balls
- 3/4 cup (170g) unsalted butter: for the caramel sauce
- 1 cup (200g) packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Variations / Substitutions
- Dairy-free: use plant-based butter and replace the milk and heavy cream with full-fat oat milk.
- Whole wheat: swap up to 1 cup of the all-purpose flour for whole wheat flour, but the dough will be a little denser.
- Spice: add 1/2 teaspoon ground cardamom or nutmeg to the cinnamon sugar for a warmer flavor.
If you love this, try our Sourdough Cinnamon Rolls.
How to Make Sourdough Monkey Bread
Step 1: Mix and Chill the Dough
In a large bowl, whisk together the 1/2 cup sourdough discard, 1/2 cup warm milk, 2 tablespoons sugar, and the yeast. Let it sit for 5 minutes until the mixture looks foamy and active. Stir in the 3 tablespoons melted butter, the egg, and 1 teaspoon salt until combined. Add the 3 cups flour and mix with a wooden spoon until a rough, shaggy dough comes together.
Turn the dough out onto a lightly floured counter and knead for about 8 minutes, adding a little flour if it sticks too much. You want a smooth, elastic dough that feels tacky but doesn’t leave a mess on your hands. Shape the dough into a ball, place it in a greased bowl, cover tightly, and refrigerate for at least 8 hours, up to overnight.
Step 2: Shape and Coat the Dough Balls
The next morning, remove the dough from the fridge. It will be cold and firm but should have doubled in size. Punch it down to deflate, then turn it onto a floured surface. Divide the dough into 40 to 50 roughly equal pieces, about the size of a walnut.
Pour the 1/2 cup melted butter into a shallow bowl. In another bowl, mix the 1 cup sugar with the 2 teaspoons cinnamon. Roll each piece of dough into a ball between your palms, dip it first in butter, then roll it in the cinnamon sugar to coat well.
Step 3: Build the Monkey Bread
Preheat the oven to 350°F (175°C). In a small saucepan over medium heat, melt the 3/4 cup butter with the 1 cup brown sugar, stirring until smooth and bubbling, about 3 minutes. Remove from heat and stir in the 2 tablespoons heavy cream, the vanilla, and a pinch of salt.
Pour the caramel into the bottom of a well-greased 10-inch Bundt pan. Layer the coated dough balls evenly in the pan, piling them up without pressing down. Drizzle any remaining butter and cinnamon sugar over the top.
Step 4: Bake and Unmold the Monkey Bread
Bake for 30 to 35 minutes, until the top is deep golden brown and the caramel is bubbling around the edges. If the top browns too fast, tent loosely with foil during the last 10 minutes.
Let the pan cool on a wire rack for exactly 5 minutes, no longer, or the caramel will harden and stick. Then place a large serving plate over the top of the pan, hold them tightly together, and flip the whole thing over. Lift off the pan carefully. Spoon any caramel left in the pan over the monkey bread and serve warm.
Tips for the Best Sourdough Monkey Bread
- Use a kitchen scale for the flour; too much will make the dough heavy and prevent a good rise.
- If your dough hasn’t doubled after the overnight chill, let it sit at room temperature for 30 minutes before shaping.
- Grease the Bundt pan generously, especially all the nooks, so the caramel releases cleanly.
- For the gooiest monkey bread, serve it within an hour of baking while the caramel is still warm and soft.
Storing Leftovers
- Refrigerate: store any leftover monkey bread tightly covered at room temperature for up to 2 days or in the fridge for up to 4 days.
- Reheating: reheat individual portions in the microwave for 20 seconds, or place the whole loaf back in a 300°F (150°C) oven for 10 minutes until the caramel softens again.
- Serve cold: it’s best warm, but cold pieces straight from the fridge are surprisingly good too.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can use the same amount of bubbly, fed starter. The dough may rise faster, so check it after 6 hours in the fridge.
Can I skip the overnight chill?
You can, but the dough will lack the signature tang and be sticky to handle. Shape the dough after its first rise at room temperature (about 1 hour) and proceed.
Why did my monkey bread come out dense?
The most common cause is too much flour or expired yeast. Measure the flour by weight if possible, and make sure your yeast is fresh.
Sourdough Monkey Bread Recipe
Ingredients
Method
- Whisk the sourdough discard, warm milk, 2 tablespoons sugar, and yeast in a large bowl. Let sit 5 minutes until foamy. Stir in the 3 tablespoons melted butter, egg, and salt, then mix in the flour to form a shaggy dough. Knead 8 minutes until smooth. Place in a greased bowl, cover, and refrigerate overnight.
- Punch down the cold dough and divide into 40–50 pieces. Roll into balls, dip each in melted butter, and coat in the cinnamon sugar mixture.
- Preheat oven to 350°F (175°C). Make the caramel by melting 3/4 cup butter with brown sugar, then stir in cream, vanilla, and salt. Pour into a greased Bundt pan. Layer the dough balls on top, drizzle with any extra butter and sugar.
- Bake 30–35 minutes until deep golden. Cool 5 minutes, then invert onto a plate and spoon any remaining caramel over the top. Serve warm.
