Go Back Email Link
Print

Sourdough Discard Monkey Bread

This easy sourdough discard monkey bread tastes like the soft, gooey center of a cinnamon roll—sweet, buttery, and coated in a rich brown sugar glaze!
Fresh-milled option: This recipe can be made with freshly milled hard white wheat flour. See the Notes section for adjustments.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Bench scraper, knife, or pizza cutter
  • Pastry cutter
  • Bundt pan
  • Small saucepan (for glaze)

Ingredients

For the Dough

  • 4 c all-purpose flour
  • 1 c sourdough discard
  • 1 c whole milk
  • 1 c cold butter (cubed/shredded)
  • 1/4 c sugar
  • 1 egg
  • 1 tbsp + 1 tsp baking powder
  • 2 tsp salt
  • 2 tsp vanilla

For the Cinnamon Coating

  • 1 c white sugar
  • 2 tbsp cinnamon

For the Glaze

  • 3/4 c (12 tbsp) melted butter
  • 1 c brown sugar

Instructions

Make the Dough

  • In a large mixing bowl, whisk together the all-purpose flour, salt, (1/4 c) sugar, and baking powder until well combined.
  • Using a pastry cutter or a fork, cut in the cold (grated or cubed) butter until the mixture resembles coarse crumbs.
  • In a separate small bowl, whisk together the milk, egg, sourdough discard, and vanilla.
  • Pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
  • Gently fold the dough over a few times until all the flour is incorporated. You should still see small butter pieces in the dough—don't knead it or over mix.
  • Roll the dough until it's about ¼-inch thick.
  • Use a pizza cutter, sharp knife, or bench scraper to cut the dough into 1"x1" pieces—these will be your little dough pieces for the monkey bread.

Coat the Dough

  • Add the 1 c sugar and cinnamon to a gallon-sized plastic bag. Mix well to combine. Working in batches, add 10-15 dough pieces to the bag at a time. Hold the top of the bag and shake until each piece is fully coated in the cinnamon sugar mixture.
  • Place the pieces in the bundt pan, layering evenly as you go. Repeat until all the dough is used.

Make the Glaze

  • Melt butter over medium-low heat, then stir in the brown sugar and bring to a boil. Remove the glaze from the heat and pour evenly over the top of the dough in the pan.

Bake

  • Bake for 40-45 minutes at 350 until golden brown. Let it cool for 10 minutes, then carefully flip onto a large plate.
    Store on the counter for 2 days, then refrigerate or freeze. 

Notes

To Make a Fresh Milled Flour Version: 
  • Replace the all-purpose flour with 500 g freshly milled hard white wheat flour (Mill 500 g hard white wheat berries)
  • Use 2 eggs total instead of 1
  • Add 2 tablespoons additional milk
  • After mixing the dough, let it rest for 20 minutes before rolling
  • Gently fold the dough 5–6 times to help it come together before rolling it out