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Martha Stewart’s Monkey Bread: A Classic Reimagined

The scent of warm cinnamon sugar still transports me back to my grandmother’s kitchen. Every Christmas morning, amidst a flurry of wrapping paper and excited chatter, sat a towering masterpiece of golden-brown, sticky goodness: Monkey Bread. While my cousins and I fought over the pull-apart pieces, Grandma, with a twinkle in her eye, would always say, “Sharing is caring, but grab the biggest piece first!” Her recipe, passed down through generations, always felt like a secret, a taste of pure, unadulterated joy that only appeared once a year. This version, inspired by Martha Stewart’s classic, captures that same nostalgic magic, even if it requires a little extra effort – but trust me, the results are worth it.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours 30 minutes (including rising time)
Servings: 8-10
Yield: 1 10-inch Bundt cake
Dietary Type: Vegetarian

Ingredients

2 tablespoons vegetable shortening (plus extra for greasing)
1/4 cup warm water
1 1/2 cups granulated sugar
1 tablespoon yeast
3 1/2 cups warm milk
1 teaspoon salt
1 large egg
4 1/4 cups all-purpose flour
8 tablespoons unsalted butter, melted
3 1/2 cups firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped (optional)
1/4 cup milk
2 cups powdered sugar

Equipment Needed

10-inch Bundt pan
Medium bowl
Small bowl
Electric mixer with dough hook
Cling film
Serving plate

Instructions

Begin by preparing your Bundt pan. Lightly coat a 10-inch Bundt pan with vegetable shortening. Also, grease a medium bowl with shortening and set both aside. This will ensure the monkey bread releases cleanly and the dough doesn’t stick during its first rise.
Activate the yeast. In a small bowl, combine the warm water and a pinch of the granulated sugar. This sugar provides the yeast with initial food, helping it to bloom. Sprinkle the yeast over the water, stir gently, and let it dissolve for about 5 minutes. You should see the mixture start to foam, indicating the yeast is active.
Combine the wet ingredients. In a separate, larger bowl, place the vegetable shortening, warm milk, granulated sugar, salt, and egg.
Incorporate the yeast mixture. Add the yeast mixture to the bowl with the shortening mixture. Using an electric mixer fitted with a dough hook, beat the ingredients until they are thoroughly combined. The dough hook is crucial for developing the gluten in the flour, leading to a chewier, more satisfying texture.
Gradually add the flour. Slowly add the all-purpose flour to the wet ingredients, allowing the dough hook to incorporate it gradually. Avoid adding the flour all at once, as this can result in a tough dough.
Knead the dough. Once all the flour is added, continue kneading the dough with the dough hook for about 1 minute. The dough should come together into a smooth, elastic ball.
First rise. Transfer the dough to the greased bowl. Cover the bowl tightly with cling film to prevent the dough from drying out. Let the dough rise in a warm place for approximately 20 minutes. This relatively short first rise is important for this recipe to avoid the dough becoming too sour.
Prepare the brown sugar coating. While the dough is rising, prepare the coating that will make this monkey bread truly irresistible. Place the melted butter in a bowl. In a separate bowl, combine the light-brown sugar, ground cinnamon, and chopped pecans (if using).
Coat the Bundt pan. Sprinkle a tablespoon of the brown sugar mixture into the prepared Bundt pan. This will create a delicious, caramelized layer on the top of the monkey bread when it’s inverted.
Assemble the monkey bread. Cut the risen dough into approximately 1/2-inch pieces. Roll each piece into a small ball. One by one, dip the dough balls in the melted butter, then roll them in the brown sugar mixture, ensuring they are evenly coated.
Layer the dough balls. Place the coated dough balls in the prepared Bundt pan, arranging them evenly until all the dough is used up.
Second rise. Cover the Bundt pan with cling film and let the assembled monkey bread rise in a warm place until it has doubled in size, which should take about 1 hour. This second rise is critical for achieving a light and airy texture.
Bake the monkey bread. Preheat your oven to 350 degrees F (175 degrees C). Bake the monkey bread for 30-35 minutes, or until it is golden brown and cooked through. To check for doneness, insert a wooden skewer into the center of the bread; it should come out clean.
Cool and invert. Remove the monkey bread from the oven and let it cool in the pan for 15 minutes. This allows the sugars to slightly set and helps prevent the bread from sticking. After 15 minutes, invert the monkey bread onto a serving plate and let it cool for another 20 minutes.
Prepare the icing. While the monkey bread is cooling, prepare the icing. In a small bowl, combine the milk and powdered sugar. Stir until the mixture is smooth and creamy.
Drizzle and serve. Once the monkey bread has cooled slightly, drizzle the icing evenly over the top. Serve warm and enjoy!

Expert Tips & Tricks

Don’t skip the double rise: The rising times are crucial for the airy texture. Be patient!
Warm place for rising: A slightly warm environment (like near a preheating oven or in a turned-off oven with the light on) helps the yeast work its magic.
Nut Variations: Feel free to substitute walnuts, almonds, or even chocolate chips for the pecans.
Even Coating: For an even coating, use two forks – one to dip in the butter and one to roll in the sugar mixture. This minimizes mess and ensures each ball is perfectly covered.
Prevent Sticking: If you’re concerned about sticking, thoroughly grease and flour the Bundt pan instead of just greasing it.

Serving & Storage Suggestions

Serve Martha Stewart’s Monkey Bread warm, ideally within a few hours of baking, to enjoy its optimal gooeyness. It’s perfect for breakfast, brunch, or dessert. To store leftovers, wrap the cooled monkey bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap a slice in foil and warm it in a 350°F (175°C) oven for about 10 minutes, or microwave individual portions for 20-30 seconds. You can also freeze monkey bread for longer storage. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe bag. It can be frozen for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1107 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	25.1 g	38%
Saturated Fat	11.5 g	57%
Cholesterol	72.5 mg	24%
Sodium	394.7 mg	16%
Total Carbohydrate	213.2 g	71%
Dietary Fiber	3 g	12%
Sugars	154.8 g	619%
Protein	12.6 g	25%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Monkey Bread: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free. You might need to add a binder like xanthan gum to help with the dough’s structure.
Dairy-Free Monkey Bread: Substitute the milk with a plant-based alternative like almond, soy, or oat milk. Use a dairy-free butter substitute for the melted butter.
Spiced Monkey Bread: Add a pinch of nutmeg, allspice, or cardamom to the brown sugar mixture for a warming, festive twist.
Caramel Apple Monkey Bread: Add diced apples to the dough balls and use a caramel sauce instead of the powdered sugar icing.
Savory Monkey Bread: Skip the sugar and cinnamon. Dip the dough balls in melted garlic butter and sprinkle with Parmesan cheese and herbs like rosemary and thyme.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough, wrap it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature before proceeding with the recipe.

Q: Why is my monkey bread dry?
A: Overbaking is the most common cause of dry monkey bread. Check for doneness by inserting a skewer into the center; it should come out clean. Also, ensure you are using enough butter and sugar mixture to coat the dough balls properly.

Q: Can I use a different type of pan?
A: While a Bundt pan is traditional, you can use a tube pan or even a loaf pan. Adjust the baking time accordingly, as the shape of the pan will affect how quickly the bread cooks.

Q: What if my yeast doesn’t foam?
A: If the yeast doesn’t foam within 5-10 minutes, it’s likely inactive and won’t work properly. Start with fresh yeast to ensure your monkey bread rises.

Q: How do I prevent the monkey bread from sticking to the pan?
A: Thoroughly greasing and flouring the Bundt pan is key to preventing sticking. You can also use a baking spray specifically designed for Bundt pans.

Final Thoughts

This Martha Stewart-inspired Monkey Bread recipe, with its warm cinnamon-sugar embrace, is more than just a treat; it’s an invitation to create memories. I urge you to try this recipe, embrace the process, and don’t be afraid to make it your own. Whether you’re sharing it with family, friends, or just enjoying a quiet moment with a warm piece, I hope this monkey bread brings you as much joy as it has brought me. And please, don’t hesitate to share your own variations and experiences – cooking is, after all, about sharing the love! Perhaps pair it with a steaming mug of coffee or a scoop of vanilla ice cream for an extra touch of indulgence.

Martha Stewart’s Monkey Bread Recipe