Whole Wheat Monkey Bread

This whole wheat monkey bread has quickly become a family favorite in our home. The dough is soft and fluffy, the cinnamon-sugar coating caramelizes perfectly, and the buttery glaze creates that classic gooey pull-apart texture everyone loves. Using freshly milled flour gives it a hearty, homemade warmth that makes it feel extra special.

I’ve made a lot of monkey bread recipes, but this whole wheat version is my new favorite! It has a special place in our home, especially since it utilizes freshly milled whole wheat flour. There’s something about the smell of cinnamon and caramel filling the kitchen that instantly gathers everyone — little feet running in, kids pulling up chairs, and someone always trying to sneak the first piece.

I love that it’s made with freshly milled flour from my own pantry, because it feels like such a simple way to turn everyday ingredients into something memorable and tasty! It’s the kind of recipe I like to make alongside my kids, on slow weekends, snow days, and the mornings when I want breakfast to feel more like a celebration. I hope it brings that same warmth, comfort, and togetherness into your home too.

Ingredients

Sourdough Version

• 150g active sourdough starter
• ¾ cup warm milk (180g)
• 4 tbsp butter (60g)
• ¼ cup honey or sugar (50g)
• 1 egg
• 2 cups all-purpose flour (265g)
• 1 ½ cup whole wheat flour (205g)
• 7g salt (1 tsp)

Yeast Version

• ½ cup warm milk (120g)
• ¼ cup warm water (60g)
• 2¼ tsp instant yeast (1 packet)
  (or 1 tbsp active dry yeast, proofed in the warm liquids)
• 4 tbsp butter (60g), softened
• ¼ cup honey or sugar (50g)
• 1 egg
• 2 cups all-purpose flour (265g)
• 1½ cups whole wheat flour (205g)
• 7g salt (1 tsp)

Cinnamon Sugar Coating

• ¾ cup brown sugar
• 2 tsp cinnamon
• ½ cup melted butter

Caramel Glaze

• ½ cup butter (1 stick)
• ½ cup brown sugar
• 2 tbsp honey or maple syrup
• ¼ tsp salt

Instructions

1. In a large bowl or stand mixer, whisk milk, melted butter, egg, honey, and starter.
2. Add flour and salt; mix until soft dough forms. Knead 8–10 min until smooth and elastic.
3. Cover and rest for 30 minutes, then perform 2 stretch-and-folds during the first 2 hours of rising. Let rise in a warm spot until doubled (about 4–5).
4. Lightly butter a Bundt pan.
5. In a small bowl, mix the cinnamon and brown sugar. Melt the ½ cup butter in another bowl.
6. Tear dough into small balls (about 1 inch). Dip each ball in melted butter, then roll in cinnamon sugar. Layer into the Bundt pan.
7. OVERNIGHT FERMENT: Cover tightly with plastic wrap or a lid and refrigerate overnight (8–12 hrs).
8. In the morning, let it sit at room temp for 45–60 min while preheating oven. Add caramel glaze (see step 10), then bake for 35-40 minutes at 350°F.
9. SAME DAY BAKE: Cover and let rise again for 45–60 min, until puffy and risen about 1 inch from the top of the pan.
10. At the end the rise time, melt butter, brown sugar, honey, and salt in a small saucepan. Stir consistently until smooth and slightly thickened (2–3 min).
11. Pour evenly over the top of the dough balls in the pan. Leave roughly ¼ cup left.
12. Bake at 350°F for 35–40 minutes, until golden brown and bubbling. Let rest 5 minutes, then invert onto a plate.
13. Drizzle the remaining reheated glaze over the top of the hot bread.