Save A decadent pull-apart monkey bread bursting with cinnamon, chocolate, caramel, and crunchy nuts, perfect for sharing at breakfast or as a sweet treat.
I made this cake loaf for our weekend brunch last month. It quickly disappeared before everything else on the table, and everyone asked for the recipe.
Ingredients
- Dough: 500 g (4 cups) all-purpose flour, 7 g (2¼ tsp) instant dry yeast, 60 g (¼ cup) granulated sugar, 1 tsp salt, 240 ml (1 cup) whole milk (lukewarm), 60 g (¼ cup) unsalted butter (melted), 2 large eggs
- Filling: 150 g (¾ cup) packed brown sugar, 2½ tsp ground cinnamon, 125 g (½ cup) unsalted butter (melted), 100 g (½ cup) mini chocolate chips, 80 g (½ cup) chopped pecans or walnuts, 80 g (½ cup) toffee bits or soft caramel candies (chopped)
- Glaze: 120 g (1 cup) powdered sugar, 2 tbsp milk, ½ tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine flour, yeast, granulated sugar, and salt. Add lukewarm milk, melted butter, and eggs. Mix to form a soft dough. Knead for 8 to 10 minutes until smooth and elastic (add a little flour if sticky).
- First Rise:
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Pan and Filling:
- Grease a large bundt pan generously with butter. In a shallow bowl, mix brown sugar and cinnamon for the filling.
- Shape Dough Balls:
- Punch down the dough and divide into 40 to 45 small balls (about 25 to 30 g each).
- Layer the Monkey Loaf:
- Dip each ball in melted butter, then roll in the cinnamon-sugar mixture. Layer dough balls in the bundt pan, sprinkling chocolate chips, nuts, and toffee bits between layers. Pour any remaining butter over the top.
- Second Rise & Bake:
- Cover and let rise for 30 minutes. Meanwhile, preheat oven to 180°C (350°F). Bake for 35 minutes, or until golden brown and cooked through.
- Cool & Glaze:
- Cool in the pan for 10 minutes, then invert onto a serving plate. Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over the warm loaf before serving.
Save I remember my kids tearing into this bread together one rainy morning, laughing as they pulled apart the soft pieces and dipped them in extra glaze.
Required Tools
Large mixing bowl, measuring cups and spoons, stand mixer with dough hook (optional), bundt pan, pastry brush, whisk
Allergen Information
Contains gluten (wheat), eggs, milk (dairy), nuts (pecans or walnuts), and soy (in chocolate chips). Always check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 430, Total Fat: 19 g, Carbohydrates: 59 g, Protein: 7 g
Save Serve this monkey loaf warm with a fresh cup of coffee, and you may find yourself making it often for every special breakfast!
Recipe FAQ Section
- → Can I use different types of nuts?
Yes, pecans and walnuts both work well. You can also try hazelnuts or almonds for a unique flavor and texture.
- → How do I get the dough to rise faster?
Let the dough rise in a warm, draft-free place, such as near a warm oven or wrapped bowl. Covering helps trap heat for quicker rising.
- → Can I prepare it ahead of time?
Yes, assemble the loaf up to the second rising and keep it refrigerated overnight. Bake fresh the next day for best results.
- → What can I substitute for toffee bits?
Soft caramel candies, chopped dried fruit, or extra chocolate chips are all suitable substitutions for flavor and texture variation.
- → Is it possible to make it vegan?
Use plant-based butter, milk, and egg substitutes. Vegan chocolate chips also work, but adjust rising and baking times as needed.
- → How should leftovers be stored?
Wrap the loaf tightly and store at room temperature for up to 2 days, or refrigerate for longer freshness. Warm slices before serving.