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–+ servings
Sourdough monkey bread after being baked and coming out of the bundt pan.

The Best Sourdough Discard Monkey Bread: Fast and Easy

Get rid of your sourdough discard in the most delicious way possible by baking up a batch of sweet and sticky sourdough discard monkey bread. It is packed full of flavor from the tangy sourdough starter to the cinnamon and sugar it will leave everyone wanting more.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Calories: 460kcal

Equipment

  • Stand mixer
  • Bundt pan
  • Measuring cup
  • Measuring spoons
  • Small sauce pan or pot
  • Rolling Pin
  • Marble pastry board (optional)
  • Pizza cutter or knife
  • Gallon ziplock bag
  • Whisk

Ingredients

Dough

  • 4 cups all purpose flour
  • 1½ tsp salt
  • ½ cup sourdough starter - active sourdough starter or you can use discard.
  • 1 cup milk - warm
  • ⅓ cup water - warm
  • 1 stick unsalted butter - room temperature
  • ¼ cup granulated sugar - I prefer using cane sugar.
  • 1 tbsp instant yeast - It HAS to be instant or rapid rise yeast! Dry active yeast will not rise fast enough to work for this recipe.

Cinnamon Sugar Mixture

  • ¾ cup granulated sugar - I prefer using cane sugar.
  • 1 tbsp cinnamon

Butter and Brown Sugar Glaze

  • 1 cup brown sugar
  • ½ cup butter (1 stick)

Instructions

Making the Monkey Bread Dough

  • Preheat oven to 350°F. Add the milk to a small pot. Over low to medium heat, heat it up until it is warm, but not hot. 
  • In a stand mixer bowl add all the dough ingredients. Using the dough hook attachment mix on low speed for 1 minute. Then mix on medium speed for 3 - 5 minutes or until the dough comes together. It should be pulled away from the sides of the bowl and form a soft smooth dough. 
  • Turn the dough out onto a marble pastry board or any work surface. I like using a marble pastry board it prevents sticking without having to use flour. You want to avoid flouring your work surface so the dough will remain sticky so the cinnamon sugar coating will stick to it. Using a rolling pin roll out the dough into a rectangle until the dough is about 1/4 inch thick. Using a pizza cutter or knife cut the dough into 1x1 inch squares. 

Making the Cinnamon Sugar Mixture

  • In a gallon size ziplock bag add the sugar and cinnamon and shake until it is combined. Put the cut 1x1 inch cubes of dough into the ziplock bag 10 - 15 pieces at a time and shake until each piece is coated. 
  • Place each of the dough balls in a well greased bundt pan. Continue the process until all dough pieces are coated and placed in the bundt pan. 

Making the Butter Brown Sugar Glaze

  • In a small sauce pan or pot add the brown suagr and butter. Over low heat all the butter and sugar mixture to melt. Stir with a whisk occassionally to prevent burning or sticking. 
  • Pour the melted butter and brown sugar glaze over the cinnamon sugar coated dough pieces. 
  • Place in a 350°F preheated oven and bake for 40 minutes or until the top is golden brown. Allow the monkey bread to cool for 10 minutes before inverting onto a large plate or cake stand. 

Notes

How to Store Sourdough Discard Monkey Bread

The monkey bread should be stored in an airtight container or covered. If stored at room temperature it will last 2 - 3 days. If stored in the refrigerator it will last 4 - 5 days.

Nutrition

Serving: 1 Serving | Calories: 460kcal