Homemade Monkey Bread from Scratch

I love monkey bread, but I don’t love bread dough from a can.  After many attempts, I finally managed to nail down a homemade monkey bread that is made entirely from scratch  – no tubes or cans!  This is easy and the kids love to help make it.

Homemade Monkey Bread from Scratch

I really enjoy a good monkey bread, but I really don’t like my bread products to come from a tube.  So homemade monkey bread was on my “to make” list for years.  The problem I ran in to was that most of the homemade monkey bread recipes I found required yeast and thus rising time. I wanted a recipe that was as quick and easy as using tubed biscuit dough.  After many failed attempts, I finally got it right!

Homemade Monkey Bread

A note about the buttermilk – you can use yogurt in lieu of the buttermilk.  Just thin it out a bit by adding some milk.  I used about a cup of vanilla yogurt once and added a 1/4 cup of milk to thin it a tad and worked great!

 

Homemade Monkey Bread from Scratch
Ingredients
  • ¾ cup butter
  • 1½ cup brown sugar
  • ½ cup brown sugar
  • 1 teaspoon of cinnamon
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup butter (1½ sticks)
  • 1¼ cup buttermilk
Instructions
  1. In a small pan melt together 1½ cups brown sugar and ¾ cup butter, stirring constantly. Remove from heat and set aside.
  2. In a small bowl combine ½ cup brown sugar and cinnamon. Stir well and set aside.
  3. In a large bowl, whisk together flour, baking powder and soda, and salt.
  4. Cut in ¾ cup butter to the flour mixture.
  5. Add buttermilk and stir. Knead mixture to work in all flour and make a dough.
  6. Put half the butter/brown sugar mixture in your pot in the bottom of a Bundt pan.
  7. Divide dough in half.
  8. Tear off 1 inch chunks of half the dough and roll in to balls. Place the balls in a layer in your pan.
  9. Cover layer with half the brown sugar/cinnamon mixture and ½ of the rest of the butter/brown sugar mixture.
  10. Use the rest of the dough to make another layer of dough balls on top of the bottom layer.
  11. Cover the top layer with the rest of the brown sugar/cinnamon mixture and the rest of the butter/brown sugar mixture.
  12. Bake at 350 degrees for around 25-30 minutes.
  13. Allow bread to cool for about 1 minute and then invert on to a serving platter.

 

Comments

  1. Alexandria says

    Thank you for this wonderful recipe! It’s become a family favorite! I mixed the milk with danactive vanilla and it worked out great.

  2. Teresa Davis says

    Thank you sooo much for this!! I have just put my first attempt into the oven, and I have high hopes! :)

    • says

      Enjoy! You can make buttermilk — just put 1 teaspoon vinegar in to 1 cup milk and let it sit for 5 minutes. It sours the milk right up. You could also use plain yogurt (or vanilla!) or even sour cream. :-)

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