From-Scratch Monkey Bread, No Yeast
User Reviews
4.7
From-Scratch Monkey Bread, No Yeast
Description
This Monkey Bread starts by mixing dry ingredients including flour, sugar, cornstarch, baking powder, and salt. Cold butter is shredded or grated into the mixture and incorporated to create a crumbly texture before adding milk to form a cohesive dough. The dough is rolled out and cut into pieces smaller than 1 inch.
Each piece is coated in cinnamon sugar and layered into a greased bundt pan. Additional cinnamon sugar is sprinkled on top. A glaze combining salted butter and brown sugar is heated until smooth and poured over the dough. Baking at 350°F results in a sticky, caramelized crust with tender bread inside.
This non-yeast version is quick to make and yields soft pull-apart bread with a crisp cinnamon sugar coating. The recipe notes that grating the butter is a convenient alternative to cutting it in, and that the Monkey Bread is best served warm on the day it is made to enjoy its soft texture and melted glaze.
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 Tablespoon cornstarch
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 12 Tablespoons butter cold, unsalted
- 1 ¼ cup milk whole
For Rolling
- ½ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
Glaze
- 18 Tablespoons butter salted
- 1 cup brown sugar firmly packed, light, 2 tablespoons
Instructions
- Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
- Use a grater¹ to shred butter over flour mixture and then stir butter pieces into the flour mixture.
- Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
- Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
- Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
- Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
- Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.
GLAZE
- In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
- Drizzle butter/sugar glaze evenly over dough.
- Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
- Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.
Notes
- Use a grater to shred cold butter into the dry ingredients for an easier and quicker mixing process.
- Alternatively, a pastry cutter can be used to cut the butter into the flour mixture.
- Serve the Monkey Bread warm on the day it is made to enjoy its soft texture and sticky glaze at its best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 640kcal | 32% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 710mg | 30% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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