Easy Sourdough Discard Monkey Bread

This sourdough discard monkey bread is soft, gooey, and tastes like a cinnamon roll center with cinnamon sugar and a rich brown sugar glaze!

Soft, pillowy pull-apart bread coated in cinnamon sugar and drenched in a buttery brown sugar glaze—this sourdough discard monkey bread is what cozy mornings are made of.

Whether it’s a holiday morning, a special brunch, or just a good way to use up discard, this recipe is a crowd-pleaser every time.

My son says each bite tastes like the inside of a cinnamon roll, and honestly? He’s right. It’s warm, gooey, and downright addictive. If sourdough cinnamon rolls had a bite-sized cousin, this would be it.

And the best part? No yeast, no rise time, and no waiting. The baking powder does all the leavening, so you can mix, coat, and bake without the hassle of a first or second rise.

Why You’ll Love This Recipe

• Quick & Easy – No active sourdough starter required! Just grab your sourdough discard and get baking.
• Great Way to Use Discard – If you’re swimming in sourdough discard, this is a great recipe to use it up!
• No Special Tools Needed – Just a large mixing bowl, a bundt pan, and a wooden spoon.
• Tastes Like a Cinnamon Roll Center – Every bite is soft, sweet, and melt-in-your-mouth good.

Ingredients You’ll Need

Dough:

• Whole milk (1 cup) – Adds richness and moisture, making the dough soft and tender. Using warm milk helps everything mix together smoothly.
• Granulated sugar (¼ cup) – Just enough sweetness to balance the tang of the sourdough discard and enhance the cinnamon-sugar coating.
• Egg (1) – Helps bind the dough and adds a bit of structure, giving that soft, pillowy texture.
• Sourdough discard (1 cup) – Adds depth of flavor and a slight tang without needing an active starter. A great way to use up extra discard!
• All-purpose flour (4 cups) – The base of the dough, giving it structure while keeping it light and fluffy.
• Salt (2 teaspoons) – Balances out the sweetness and enhances the flavor of the dough.
• Baking powder (1 tbsp + 1 tsp) – Since this recipe doesn’t use commercial yeast, baking powder provides the lift, making the bread rise beautifully in the oven.
• Vanilla extract (2 teaspoons) – Infuses a warm, slightly sweet flavor that complements the cinnamon and brown sugar.
• Butter (1 cup, cold) – Adds richness and flavor, making every bite soft and buttery. I always used salted butter, but you could use unsalted, too.

Cinnamon Coating:

• Granulated sugar (1 cup) – Creates that sweet, slightly crunchy coating around each little dough ball.
• Ground cinnamon (2 tablespoons) – The heart of that classic monkey bread flavor! Warm, spicy, and cozy.

Glaze:

• Butter (3/4 cup, melted) – I use salted butter. Melts into the dough while baking, making it soft, buttery, and irresistibly gooey.
• Brown sugar (1 cup) – When mixed with butter, it forms a sauce that seeps into the bottom of the pan, making each bite perfectly sticky and sweet.

Tools You’ll Need:

• Large and small mixing bowls – For mixing the wet ingredients and dry ingredients.
• Bundt pan or loaf pan – To bake the sourdough discard monkey bread.
• Wooden spoon and whisk – For mixing.
• Plastic gallon bag – For coating with cinnamon sugar.
• Pizza cutter, knife, or bench scraper – To cut the dough into inch pieces.

How to Make Sourdough Discard Monkey Bread

1. Make the Dough

In a large mixing bowl, whisk together the all-purpose flour, salt, (1/4 c) sugar, and baking powder until well combined.

In a separate small bowl, whisk together the milk, egg, sourdough discard, and vanilla.

Using a pastry cutter or a fork, cut in the cold (grated or cubed) butter until the mixture resembles coarse crumbs.

Pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.

Gently fold the dough over a few times until all the flour is incorporated. You should still see small butter pieces in the dough—don’t knead it or over mix.

Roll out the dough until it’s around ¼-inch thick.

Use a pizza cutter, sharp knife, or bench scraper to cut the dough into 1 “x1” pieces—these will be your little dough pieces for the monkey bread.

2. Coat the Dough

Add the 1 c sugar and cinnamon to a gallon-sized plastic bag. Mix well to combine. Working in batches, add 10-15 dough pieces to the bag at a time.

Hold the top of the bag and shake until the pieces are fully coated in the cinnamon sugar mixture.

Place the pieces in the bundt pan, layering evenly as you go. Repeat until all the dough is used.

3. Make the Glaze

Melt butter over medium-low heat, then stir in the brown sugar and bring to a boil. Remove the glaze from the heat and pour evenly over the top of the dough in the pan.

4. Bake and Serve

Bake at 350 for 40-45 minutes until golden brown. Let it cool for 10 minutes, then carefully flip onto a large plate.

Store on the counter for 2 days, then refrigerate or freeze.

FAQs – Sourdough Discard Monkey Bread

Final Thoughts

This sourdough monkey bread recipe is hands-down one of my favorite sourdough discard recipes. It’s soft, buttery, and filled with cinnamon-sugar goodness—perfect for a special breakfast or weekend treat.

More Sourdough Discard Recipes

• Sourdough Discard Rhubarb Muffins
• Sourdough Discard Peanut Butter Chocolate Chip Cookies
• Sourdough Discard Banana Bread