Monkey bread is a fun, sweet, pull-apart treat that’s perfect for sharing or enjoying as a cozy breakfast for two. Its soft, gooey layers coated in cinnamon sugar make it irresistible, and this recipe is scaled down to serve just two, ensuring you get all the indulgence without leftovers.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ¼ cup unsalted butter (cold, cubed)
- ½ cup whole milk
- 2 tablespoons unsalted butter (melted, for coating)
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small 8-inch round baking dish or a similar-sized ovenproof dish to prevent sticking.
- Prepare the dough: In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
- Add milk: Pour in the milk gradually, stirring with a spoon or spatula until a soft dough forms. Do not overmix; the dough should be slightly shaggy but hold together.
- Divide and shape: Turn the dough out onto a lightly floured surface. Knead gently a few times just to bring it together. Divide the dough into 8-10 small equal pieces. Roll each piece into a ball.
- Coat the balls: In a small bowl, combine the remaining ¼ cup sugar and cinnamon. Dip each dough ball into the melted butter, then roll in the cinnamon sugar mixture, ensuring an even coating. If desired, add chopped nuts or chocolate chips into some of the balls for extra flavor.
- Assemble in the dish: Arrange the coated dough balls in the prepared baking dish, stacking them slightly to create a layered, pull-apart effect.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread is cooked through (a toothpick inserted into the center should come out clean).
- Serve: Remove from oven and let cool slightly. Serve warm, pulling apart the pieces to enjoy the gooey, cinnamon-sugar coated layers.
Tips
- Substitutions: You can substitute all-purpose flour with whole wheat flour for a healthier twist, but note it may affect the texture slightly. For dairy-free options, use plant-based milk and dairy-free butter or margarine.
- Storage: Store leftovers in an airtight container at room temperature for up to 24 hours. To keep them fresh longer, refrigerate for up to 2 days, but reheating is recommended for optimal texture.
- Common mistakes: Overmixing the dough can make the bread dense; mix just until combined. Also, underbaking may leave the center dough raw, so ensure the top is golden before removing.
- Reheating: To warm up leftovers, microwave for 20-30 seconds or reheat in a 350°F oven for about 10 minutes until warm and gooey again.
Serving Suggestions
Monkey bread is best served warm, straight from the oven. Pair it with a cup of coffee or tea for breakfast or brunch. It also makes a delightful dessert when topped with a drizzle of glaze or a scoop of vanilla ice cream. For an extra indulgence, sprinkle with powdered sugar or serve alongside fresh fruit.
Variations
Feel free to customize your monkey bread with different fillings. Incorporate chopped nuts like pecans or walnuts for crunch, or add chocolate chips or dried fruit for added sweetness. For a savory version, try using cheese, herbs, and cooked bacon, then omit the cinnamon sugar coating for a totally different experience.
Storage and Reheating
Leftover monkey bread can be stored at room temperature in an airtight container for up to 24 hours. For longer storage, refrigerate for up to 2 days. To reheat, microwave individual portions for 20-30 seconds or warm the entire dish in a 350°F oven for about 10 minutes. Reheating restores the gooey texture and fresh flavor, making it almost as good as when first baked.
Frequently Asked Questions
Can I make monkey bread ahead of time?
Yes, you can prepare the dough and assemble the bread a few hours in advance. Cover the assembled dish tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for about 15-20 minutes before baking. This allows the dough to come to room temperature for even baking.
Is monkey bread suitable for gluten-free diets?
Traditional monkey bread relies on wheat-based flour, so it’s not gluten-free. However, you can try using a gluten-free flour blend designed for baking, but keep in mind that the texture may vary. Using xanthan gum or a binding agent can help improve the structure.
Can I make monkey bread vegan?
Yes, substitute the butter with vegan margarine or coconut oil, and use plant-based milk such as almond or soy milk. Ensure any toppings or fillings are vegan-friendly too. The taste and texture will be similar, with a slightly different flavor profile.
What if I don’t have cinnamon?
Cinnamon is key to the classic flavor, but if you don’t have it, you can try using nutmeg, pumpkin spice, or a blend of warm spices. Alternatively, skip the spices altogether for a more neutral, sweet bread that pairs well with jams or honey.
Can I add fruit to the monkey bread?
Absolutely! Dried fruits like raisins or cranberries work well, or fresh fruit pieces such as chopped apples or berries can be incorporated into the dough before shaping. Keep in mind that adding moist fruit may slightly alter baking time and texture.
How do I know when the monkey bread is fully baked?
Look for a golden-brown top and a firm, cooked appearance. Insert a toothpick into the center; if it comes out clean, the bread is done. If it’s wet or sticky, continue baking for a few more minutes, checking frequently to avoid overbaking.
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