Overnight Monkey Bread
Overnight monkey bread is a sweet pull-apart cinnamon bread baked in a Bundt pan that can be served for breakfast, brunch, or dessert. Assemble it the night before, store in the refrigerator to rise overnight, then bake your monkey bread fresh in the morning!
Servings 12 servings
Ingredients
Dough
- 3 ¼ cups (390 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (3 g) kosher salt
- 1 cup (240 g) whole milk
- 2 tablespoons (28 g) unsalted butter
- 1 ½ teaspoons (5 g) instant yeast
- 1 large egg room temperature
Coating
- ½ cup (113 g) unsalted butter melted
- 1 cup (212 g) light brown sugar
- 1 tablespoon (8 g) ground cinnamon
Icing
- 1 cup (113 g) confectioners sugar
- 1 ½ tablespoons (23 g) milk
- 1 teaspoon (5 g) vanilla extract
- ¼ teaspoon (.75 g) kosher salt
Instructions
Dough
- In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside.
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110℉).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for about an hour, or until almost doubled in size and puffy.
Coating
- While your dough is rising, grease a 10-12 cup bundt pan and set aside.
- Melt butter in a small bowl. In a separate bowl, add brown sugar and cinnamon and stir to combine.
- Turn dough out onto a lightly floured surface and pat into an 8 inch square.
- Slice dough in an 8x8 grid to make 64 balls.
- Roll each piece of dough into a ball, dip into melted butter, then dip into brown sugar mixture.
- Place in prepared bundt pan, alternating each layer to cover seams and empty spaces.
- Overnight: Wrap pan in plastic and refrigerate overnight, up to 24 hours.Same day: Rise for about 1 hour at room temperature, or until almost doubled in size and puffy. Heat oven during the last 15 minutes of rising.
- Heat oven to 350℉. If refrigerated, remove pan and allow to rest at room temperature.
- Uncover and bake about 30-40 minutes, or until top is golden brown and the center reaches 195℉ when tested with an instant-read thermometer.
- Rest for 5 minutes before turning out onto a serving platter.
Icing
- Add confectioners sugar, milk, vanilla, and salt to a small bowl and stir until sugar is dissolved.
- Drizzle over warm monkey bread and serve immediately.
Notes
- Storage: Leftover monkey bread will keep for up to 2 days at room temperature in a sealed container or up to 1 month in the freezer.
- Reheating leftovers: Microwave in 10 second bursts until just warm.
Nutrition
Calories: 367kcal | Carbohydrates: 60g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 264mg | Potassium: 121mg | Fiber: 2g | Sugar: 33g | Vitamin A: 383IU | Vitamin C: 0.03mg | Calcium: 61mg | Iron: 2mg
