Monkey Bread
4.6
(5)
You don’t need store-bought cinnamon roll dough or a can of biscuits—the very best monkey bread recipe relies on an easy homemade yeast dough that uses just a few pantry staples. (And look, if you don’t care for the elasticity and chew bread flour provides, you can even make do here with all-purpose flour.) The dough comes together in a food processor for ease, but if you don’t have one, a stand mixer with a dough hook works too—or you can simply bring the dough together in a large bowl and knead it by hand, even if that will necessitate a little more prep time.
A chai-inspired spice mix boosts the flavor in this version of the classic pull-apart bread. Each ooey-gooey layer is ribboned with pecans and pumpkin seeds, enhanced by an easy microwave brown-sugar-caramel sauce that’s poured over the dough and soaks its buttery way down through the crevices as the bread bakes. (Store-bought caramel works too, but you might need to warm it slightly to a pourable consistency.) Feeling more traditional? Roll the balls of dough in melted butter followed by a cinnamon-sugar mixture and skip the nuts. Either way, assembling this monkey bread is a fun project for a holiday morning.
No Bundt pan? You’ve got options. Swap in a 12-cup tube pan or two loaf pans. In a pinch you could also use two 8” cake pans, but note that your cook time will vary. Whatever you choose, have your serving plate ready to go; you’ll want to invert the homemade monkey bread quickly so that the sugary coating doesn’t have time to solidify and stick. But be careful, it’s hot.
Recipe information
Total Time
5 hours
Yield
12–16 servings
Ingredients
Preparation
Step 1
Pulse 1½ tsp. instant yeast, 1½ tsp. fine sea salt, 3⅓ cups (417 g) bread flour, and ½ cup (100 g) granulated sugar in a food processor until combined. With the motor running, add 1¼ cups warm water (100°–110°) and process until a ball forms, about 30 seconds.
Step 2
Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.
Step 3
Lightly coat a large bowl with nonstick vegetable oil cooking spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours (or refrigerate for 8–12 hours).
Step 4
Preheat oven to 350°. Coat 12-cup Bundt pan with nonstick vegetable oil cooking spray and set aside. Spread ½ cup pecans and ½ cup pumpkin seeds (pepitas) into a single layer on a rimmed baking sheet. Toast in the oven, tossing occasionally, until golden brown, 9–11 minutes. Cool slightly.
Step 5
Mix 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1 tsp. freshly ground black pepper, ½ tsp. ground cardamom, ½ tsp. ground cloves, and remaining 1 cup (200 g) granulated sugar in a small bowl.
Step 6
Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss pieces of dough in spiced sugar mixture until coated.
Step 7
Arrange one-third of pecan mixture in bottom of prepared Bundt pan and sprinkle 1 Tbsp. spiced sugar mixture on top. Top with one-third of sugar-coated balls of dough. Repeat with remaining nuts, spiced sugar, and dough balls; discard remaining spiced sugar. Drizzle 1 cup 3-Ingredient Microwave Caramel Sauce (or a store-bought version) all over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40–45 minutes.
Step 8
Cover pan with aluminum foil and bake bread 40 minutes. Remove foil and continue to bake until monkey bread is glistening and well browned and dough is cooked through, about 20 minutes more. Carefully invert onto a platter. Let cool 10 minutes.
Do Ahead: Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.
Editor’s Note: This monkey bread recipe first appeared on Epicurious in November 2017 as ‘Chai-Spiced Monkey Bread.’ Head this way for more of our Christmas morning favorites →
Recipe notes
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