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.
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!
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!
- 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
- In a small pan melt together 1½ cups brown sugar and ¾ cup butter, stirring constantly. Remove from heat and set aside.
- In a small bowl combine ½ cup brown sugar and cinnamon. Stir well and set aside.
- In a large bowl, whisk together flour, baking powder and soda, and salt.
- Cut in ¾ cup butter to the flour mixture.
- Add buttermilk and stir. Knead mixture to work in all flour and make a dough.
- Put half the butter/brown sugar mixture in your pot in the bottom of a Bundt pan.
- Divide dough in half.
- Tear off 1 inch chunks of half the dough and roll in to balls. Place the balls in a layer in your pan.
- Cover layer with half the brown sugar/cinnamon mixture and ½ of the rest of the butter/brown sugar mixture.
- Use the rest of the dough to make another layer of dough balls on top of the bottom layer.
- Cover the top layer with the rest of the brown sugar/cinnamon mixture and the rest of the butter/brown sugar mixture.
- Bake at 350 degrees for around 25-30 minutes.
- Allow bread to cool for about 1 minute and then invert on to a serving platter.
This post is linked to Simply Natural Saturdays at The Pistachio Project