Blueberry Monkey Bread
Blueberry Monkey Bread is a pull-apart treat made with layers of soft buttery homemade dough and a sweet, tangy blueberry sauce, all drizzled with a cream cheese glaze. It's perfect for breakfast, dessert, or as a snack any time of the day! And, it is delicious warm or cold!
Servings: 12 people
Calories: 370kcal
Ingredients
Dough*
- ¾ cup (184 g) whole milk, heated to 110°F
- ½ cup water, heated to 110°F
- ¼ cup (50 g) granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 ¼ teaspoons (1 packet) active dry yeast
- 3 ¼ cups (406 g) all-purpose flour
- 2 teaspoons kosher salt
Blueberry Sauce
- 2 cups (296 g) fresh blueberries, divided
- 1 tablespoon granulated sugar
- ½ teaspoon cornstarch
- 1 teaspoon cold water
- 1 teaspoon lemon juice
- 1 pinch kosher salt
Assembly
- 6 tablespoons unsalted butter, melted
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
Glaze
- 4 ounces (½ package) cream cheese, softened
- 2 tablespoons unsalted butter softened
- ⅔ cup (83 g) confectioners' sugar
- 1 tablespoon whole milk, or more as needed for desired consistency
Instructions
Dough
- In a medium mixing bowl combine warm milk, warm water, sugar, and melted butter. Mix until the sugar is mostly dissolved. Add yeast and let it rest until it becomes foamy (about 5-10 minutes).
- In the bowl of a stand mixer fitted with the dough hook, combine flour and kosher salt. Add the yeast mixture and mix on low speed until combined.
- Increase the speed to high. Knead until the dough becomes smooth and elastic (about 6-8 minutes).
- Transfer the dough to a greased bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled.
Blueberry Sauce
- To a medium saucepan over medium heat, add 1 cup of blueberries and sugar. Stir until the sugar is dissolved. Blueberries will start to pop as they heat.
- In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Pour the cornstarch mixture into the blueberries and stir until thickened (about 1 minute).
- Remove the saucepan from the heat. Stir in 1 teaspoon of fresh lemon juice, a pinch of kosher salt, and the remaining 1 cup of blueberries. Set aside while you prepare the bread.
Assembly
- Spray a 12-cup bundt pan with non-stick cooking spray. Set aside.
- Set out two small bowls. To the first bowl, add the melted butter. In a second bowl, mix brown sugar, cinnamon, and salt.
- Turn the dough out onto a lightly floured surface. Divide it into 36 equal pieces, about 1 inch each.
- Working one at a time, coat each section of dough in butter. Then, roll in the sugar mixture until completely coated. Arrange 12 pieces of the coated dough in the bottom of the prepared pan.
- Spoon half of the blueberry sauce over the top. Continue with another 12 pieces of coated dough, and the remaining blueberry sauce. Finish by topping with the remaining dough pieces. (Discard any remaining sugar mixture.)
- Cover and let rise until doubled, about 50-60 minutes. (The dough balls should almost reach the top of the bundt pan.)
- When ready, preheat the oven to 350°F. Uncover the pan and bake the bread until it's deeply browned on top and around the edges, 40-45 minutes. (An instant-read thermometer inserted into the dough should read at least 190°F.)
- Let it cool for 5 minutes. Then, run a small knife around the edges of the pan to loosen it. Invert it onto a platter.
Glaze
- In a medium bowl, mix together the cream cheese and butter until smooth.
- Stir in the confectioners' sugar and 1 tablespoon of whole milk, adding more milk as needed to achieve a smooth, pourable glaze.
- Drizzle the glaze over the warm monkey bread.
Video
Notes
*If you do not want to make the dough from scratch you can follow this recipe, Monkey Bread, which uses Rhodes Rolls.
You could also use store-bought tube Biscuits, such as Grands Biscuits.
Nutrition
Serving: 1portion (with glaze) | Calories: 370kcal