Whole Wheat Monkey Bread

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Monkey bread – I’m not sure where the name comes from, but it sure is tasty! I’ve known about Monkey bread for a long time – mostly from friends who make it with a can of biscuit dough, but being a “from scratch” type of girl, I never made it. Once you’re from scratch – it’s hard to go back. I also knew there had to be a way to make the gooey, cinnamon roll-like bread, healthier – in comes Hodgson Mill Whole Wheat Flour to the rescue! I made the dough for this bread with a full cup of whole wheat flour as well as some Hodgson Mill Unbleached All Purpose Flour to round things out. Don’t worry – butter and sugar are still a part of this monkey bread. My kids have even asked when we’re making it again, so the homemade, whole grain version passed the little people test in my house. That’s reason enough to give this recipe a try.



Combine dry ingredients in bread machine pan or other dough-making method.  Add milk, juice, honey and butter.  Run dough cycle or proceed by mixing and kneading until a smooth and elastic dough is formed.  Cover the dough and allow to rise in a warm place.  Once dough cycle is complete and/or the dough has doubled in size, punch dough down and divide into eight pieces on a pastry mat or lightly floured surface.  Roll each piece into a rope about 8 inches long.  Cut each rope into eight, 1 inch pieces. For coating, mix together the sugar, brown sugar and cinnamon in a large bowl.  Mix the milk and melted butter in a large, shallow dish.  Roll each piece of dough into a ball and dip into the milk/butter mixture and then roll in the sugar coating mixture.  Layer the balls in a Bundt pan that has been coated with cooking spray.  If any sugar remains, sprinkle two tablespoons on top of the layered dough.  Cover and let rise in a warm place for one hour or until almost doubled in size.  Bake at 350˚F for 25 minutes or until golden brown.  Cool for five minutes, place a plate on top of Bundt pan and flip over to unmold bread.

**Alternative ** prepare dough as directed and place in the Bundt pan, cover and place in the refrigerator to rise overnight.  Take pan out of the refrigerator in the morning and allow it to come to room temperature for about 30 minutes.  Bake as suggested above.  **

To make icing, place cream cheese in a bowl and soften by microwaving for a few seconds.  Take the bowl out of the microwave and add powdered sugar, milk and vanilla.  Stir to combine.  Drizzle icing over warm monkey bread.


¾ cup sugar

¾ cup packed brown sugar

3 tsp ground cinnamon

3 Tbsp milk

2 Tbsp melted butter


½ cup powdered sugar

1 Tbsp cream cheese

1 tsp vanilla extract

1 ½  Tbsp milk

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