Go Back Email Link
5 from 6 votes

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!
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Servings: 8

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

  1. In a large mixing bowl, whisk together the all-purpose flour, salt, (1/4 c) sugar, and baking powder until well combined.
  2. Using a pastry cutter or a fork, cut in the cold (grated or cubed) butter until the mixture resembles coarse crumbs.
  3. In a separate small bowl, whisk together the milk, egg, sourdough discard, and vanilla.
  4. Pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
  5. 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.
  6. Roll the dough until it's about ¼-inch thick.
  7. 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

  1. 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.
  2. Place the pieces in the bundt pan, layering evenly as you go. Repeat until all the dough is used.

Make the Glaze

  1. 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

  1. Bake for 40-45 minutes at 350 until golden brown. Let it cool for 10 minutes, then carefully flip onto a large plate.

Notes

     
Butter Your Bundt Pan Well – Coat every nook and cranny with butter to keep the bread from sticking.
Place a Baking Sheet Underneath – Set a baking sheet under the bundt pan to catch any drips from the bubbling brown sugar glaze while baking.
Save the Cinnamon Sugar Mixture – Don’t toss the extra! Use it for sprinkling on toast, oatmeal, or even in your next batch of baked goods.
Store on the counter for 2 days, then refrigerate or freeze.