An easy Monkey Bread recipe made from scratch with no rising or yeast required. You’re going to love this classic favorite remade entirely from scratch, with an extra shot of bourbon in the simple caramelized glaze for the more adventurous.
Just a quick post for you today as I can hardly keep my eyes open as I write this and would prefer that you have a short post to read rather than one peppered with sleep-deprived sentences and analogies.
Short, sweet and with more photos than you probably need.
I’ve been wanting to show you how to make monkey bread from scratch for a while now. If you’re like me, you’ve probably made the kind using Pillsbury biscuits plenty of times, but may have never tried it from scratch.
A little while back I perfected a no yeast cinnamon roll recipe, and it turns out that’s the perfect starter base for homemade monkey bread, too. The recipe makes a lot of dough, but trust me, you need it (yes, you really do need that much flour and baking powder as mentioned in the recipe).
I added a splash of bourbon into the caramelizing glaze for this monkey bread because I wanted to spice things up a bit, but if you skip the bourbon you’ll have a classic monkey bread, just like you used to get out of a can (minus the processed taste).
From Scratch Monkey Bread, No Yeast
Monkey bread made from scratch without yeast.
- 4 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 5 tsp baking powder
- 1 tsp salt
- 12 Tbsp cold butter preferably unsalted
- 1 1/3 cup milk
- 1/2 cup granulated sugar
- 1 1/2 tsp cinnamon
- 1 cup light brown sugar tightly packed
- 11 Tbsp butter melted
- 2 Tbsp bourbon
- 1/2 tsp vanilla extract
Preheat oven to 350F and lightly grease a bundt or tube ban. Set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Using a pastry cutter (or fork and knife if lacking) cut in butter thoroughly until mixture resembles coarse crumbs.
Add milk and mix until combined and dough clings together (a KitchenAid mixer on low speed is very helpful with this)
Transfer dough onto a well floured surface and gently "knead" until it forms a cohesive ball.
In a separate small bowl, combine granulated sugar and cinnamon.
Break approximately 1"-round pieces of the dough off and roll loosely into balls. Roll in cinnamon sugar mixture and place in bundt pan.
Repeat until all dough has been rolled into 1" balls then sugar and has been evenly distributed around the bundt pan.
Prepare topping by melting the butter and then stirring in brown sugar.
Stir in bourbon and vanilla extract, mix well.
Pour over the prepared dough in the bundt pan.
Bake on 350 F for 35 minutes, until no longer doughy (a toothpick inserted into a larger ball near the center is helpful for judging).
Remove from oven and allow to cool 10 minutes.
After 10 minutes, invert bundt pan onto serving dish. Rap the outside of the bundt pan repeatedly to ensure the cake is released from the pan and doesn't stick.
Best served warm.
You might also like these other no-yeast-required recipes!