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Monkey Bread From Scratch

Posted by Kelly Bread, Breakfast, Desserts, Real Food 8 comments
Please Share

Monkey Bread is such a delicious treat for breakfast, tea, or any ‘ol time. Making Monkey Bread from Scratch is kind of a rarity today, though. If you look for recipes online you will find plenty that are made from pre-made raw dough which is full of food coloring (yes, a lot have that lovely petroleum food coloring), gmo corn and soy, and preservatives.

Making your own monkey bread from scratch only takes about 5 extra minutes, is healthier for you, and the kids love it!

Homemade Monkey Bread from Scratch from Simple Life Mom

My kids were a lot younger the last time we made monkey bread so they don’t remember it. But they had a blast when we made it the other day.  Not only do they get to help make the dough, but they get to tear off chunks, roll it in butter, cinnamon and sugar, pile it in a dish and see what happens.

It’s definitely a kid friendly dish, because it pulls apart easily – no slicing etc.  And this also makes it great for get togethers, potlucks, and when your kids have friends over.

Monkey Bread From Scratch
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Monkey Bread from Scratch

Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Dessert
Keyword: bread
Servings: 6 people
Author: Kelly

Ingredients

  • 2-1/4 teaspoon active dry yeast
  • 1 cup warm water
  • ¼ cup sugar
  • 2 teaspoons olive oil
  • 4-1/2 cup unbleached all purpose flour
  • 1 egg
  • ½ tablespoon salt

Outside of Bread

  • ½ cup butter , melted
  • ½ cup granulated sugar
  • 2 tablespoons cinnamon powder

Instructions

  • Combine yeast, warm water, sugar, oil, and whole wheat flour in a large bowl. Let set until it begins to bubble (5-10 minutes).
    2-1/4 teaspoon active dry yeast, 1 cup warm water, 1/4 cup sugar, 2 teaspoons olive oil
  • Whisk in egg. Combine salt and flour and add to yeast mixture. Add enough flour so that you can handle the dough. Knead until smooth.
    4-1/2 cup unbleached all purpose flour, 1 egg, 1/2 tablespoon salt
  • Tear off chunks (about golf ball size) and roll them into a ball.
  • Roll dough balls in butter, then in cinnamon and sugar mixture and put them in a greased shallow dish, or a bunt pan (really, anything works). Let rise for 30 minutes.
    1/2 cup butter, 1/2 cup granulated sugar, 2 tablespoons cinnamon powder
  • Bake at 350 degrees Fahrenheit for 20 minutes.

Enjoy!Save


Please Share
8 comments

About Kelly

Kelly is the author of number one best seller The Natural Soap Making Book for Beginners and Easy Soap Making. She's also written multiple ebooks on herbal remedies and natural bath and body DIYs. Her journey toward better health has inspired her to make things in and around the home from scratch, start a homestead, and become more resourceful when it comes to health and home. She shares her recipes and DIYs here on Simple Life Mom and has a shop where she sells products for those who would rather buy than make (SimpleLifeMom.com/shop).

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8 comments

Leave your reply.
  • Miz Helen
    · Reply

    June 24, 2014 at 5:09 PM

    Your Monkey Bread looks fantastic, yum! Hope you are having a great week and thanks so much for sharing this awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Raia
    · Reply

    June 27, 2014 at 7:15 AM

    I used to love it when my mom made monkey bread. It was a Christmas tradition at our house, growing up. 🙂 Thanks for sharing your recipe at Savoring Saturdays, Kelly – can’t wait to see what you link up this weekend. 😉

  • Jenna @ A Savory Feast
    · Reply

    October 20, 2014 at 8:33 AM

    Mmmm, monkey bread is one of my favorite special breakfasts. I’ve never tried making it from scratch, though. I bet it will taste so much better that way! Thanks for sharing with Hump Day Happenings.

  • Kelly
    · Reply

    Author
    October 20, 2014 at 8:49 AM

    I made it from scratch o avoid all of the preservatives in the canned breads. This does taste better 🙂

  • Rhonda Crank
    · Reply

    October 20, 2014 at 3:36 PM

    Kelly, I can’t wait to try your recipe on Saturday. It sounds wonderful. I really like it because we cook/eat/grow only non-gmo, organic food and this recipe is a cinch to convert. Thanks so much for sharing it. Your site is so lovely, I like the clean look of it.
    Rhonda
    thefarmerslamp.com

    • Kelly
      · Reply

      Author
      October 20, 2014 at 3:37 PM

      Thank you Rhonda. I’m so glad you stopped by. 🙂

  • Tina Rainwater
    · Reply

    December 14, 2024 at 8:49 AM

    I would love to try this! Did you forget to put the amount of whole wheat flour in the ingredients list? I see whole wheat flour mentioned in the instructions, but not in the list.
    Thanks!

    • Kelly
      · Reply

      Author
      December 14, 2024 at 9:29 AM

      You can sub as much while wheat flower as you like. I prefer 50% whole wheat and 50% all purpose.

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