The Best Monkey Bread Made With Fresh Milled Flour

Hands down, this is the BEST monkey bread ever, and it’s made with fresh milled flour. This pull-apart bread is so gooey and heavenly – you won’t be able to resist. Plus, the kitchen smells amazing while it’s baking. So, join me as I share the easy steps to make this tasty treat! And, the best part is, I make it with my famous dinner roll recipe!

What Dough Is Best?

I love to use my popular dinner roll recipe for this recipe. I think it is the perfect base to this amazing buttery, cinnamon, sugar treat! You can find my dinner roll recipe HERE. But, I will of course provide the full recipe here as well! However, some people have mentioned that they like to make monkey bread with biscuit dough, for a more dense heavenly treat. If you are one of those people, then no problem! I also have the perfect buttery biscuit recipe HERE you can try out! So, let me know in the comments below which you prefer! I think I would honestly eat it both ways! LOL

Can I Make This With Sourdough?

Yes, you are in luck! Because if you are interested in making this with sourdough, I recommend you make it with my sourdough sandwich bread recipe, and use that dough to make the monkey bread! Checkout my sourdough sandwich bread video HERE.

What To Bake Fresh Milled Flour Monkey Bread In?

In this post, you will see that I chose to bake my fresh milled flour monkey bread in small 4×8 loaf pans. I divide the dough in the recipe, and then put half the dough in each small pan. But, never fear if you don’t have that size baking pan. There are also some alternatives you can use instead. If you have a large 9×5 loaf pan OR a bundt pan, you can make this recipe, and instead of dividing in half, just put the full amount in the larger pan.

What To Top The Monkey Bread With

Honestly, my family loves this ooey gooey fresh milled flour monkey bread just as it is! However, you could make a glaze or frosting to go on top with some powdered sugar, and milk. Then, thin out to your desired consistency.

Other Fresh Milled Flour Monkey Bread Flavor Ideas

Freshly Milled Flour Monkey bread is versatile, so you can experiment with various flavors. Here are some delicious alternatives to the classic cinnamon and sugar:

1. Chocolate Lover’s Delight:
   • Incorporate cocoa powder into the sugar coating and add chocolate chips between the layers for a decadent chocolate twist.
2. Maple Pecan Bliss:
   • Drizzle layers with maple syrup and sprinkle chopped pecans for a delightful combination of sweet and nutty flavors.
3. Apple Cinnamon Crunch:
   • Mix diced apples and ground cinnamon into the sugar coating. Add small pieces of caramel for a delightful crunch.
4. Citrus Zest Infusion:
   • Grate lemon or orange zest into the sugar coating and squeeze a bit of fresh citrus juice for a flavor burst.
5. Berry Burst Bonanza:
   • Toss fresh berries (such as blueberries, raspberries, or strawberries) with sugar and layer them throughout the monkey bread.
6. Pumpkin Spice Surprise:
   • Mix pumpkin pie spice into the sugar coating and add a little pumpkin puree in the dough for a fall-inspired treat.
7. Lemon Poppyseed Perfection:
   • Add lemon zest to the sugar coating and sprinkle poppy seeds between the layers for a refreshing twist.
8. Salted Caramel Indulgence:
   • Drizzle layers with salted caramel sauce and sprinkle a touch of sea salt for a sweet and salty delight.

So, feel free to mix and match these ideas or come up with your own unique combinations to create a monkey bread masterpiece tailored to your taste preferences! Let me know if the comments below which flavor you make!

Ingredients To Make Monkey Bread With Fresh Milled Flour

Dough Ingredients

• 3&1/2 cups fresh milled flour (420g) (I like to use 350g hard white wheat berries, and 70g of Kamut)
• 1 cup warm water (240g)
• 4 TBSP softened butter (56g)
• 1/3 cup brown sugar (74g)
• 2 eggs (room temperature)
• 1 tsp salt
• 2&1/2 tsp instant yeast

Ingredients For The Topping

• 2/3 cup sugar (148g)
• 2/3 cup brown sugar (148g)
• 1 TBSP Cinnamon
• 1/2 cup melted butter (113g)(1 stick)

Instructions To Make Fresh Milled Flour Monkey Bread

Prepare The Dough

1. Firstly, Mill The Flour (I like to use mostly hard white wheat and some Kamut)
2. Heat water in microwave for 60 seconds. (You could sub for milk if you prefer)
3. Pour warmed water, softened butter, brown sugar, eggs, and salt in mixer, mix until combined.
4. Then, add the fresh milled flour & mix until incorporated. This is a sticky dough.
5. Now, let the dough sit and rest for about 15 minutes for the fresh milled flour to start absorbing the liquids. This will also allow the bran to soften.
6. After the rest period, then add instant yeast, mix in. Resist adding in more flour.
7. Knead dough until it passes the window pane test. Basically, you are looking for a nice stretchy dough that wants to stay together. Kneading times will vary. (see video)
8. Spray the dough ball with oil & cover for 1-2 hours, until dough has doubled.

Make The Topping & Finish The Bread

1. While the dough is rising, mix up the ingredients to make the topping.
2. So, in a large bowl, melt the butter, add sugar, brown sugar, and cinnamon then mix together until incorporated. Set bowl to the side to wait until the dough has doubled. (Make sure this filling mixture isn’t too hot, or it can kill the yeast. You should be able to hold your finger in the mixture without it being too hot before you add the dough.
3. Prepare your baking pans. I like to line mine with parchment paper, then spray with oil.
4. On an oiled surface, divide dough into 2 equal pieces, if making two 4×8 bread pans. But, if making the larger 9×5, OR a bundt pan, you will use all the dough for one.
5. Then, cut the dough into small ping pong ball size pieces. Also, they don’t all have to be the same exact size.
6. Roll the dough pieces in the topping mixture until coated all over. Then place in the prepared baking pan.
7. If there is any topping mixture leftover, then you can just pour the rest over the dough pieces.
8. Then, cover the pans with cling film.
9. Let the dough rise for about 40 minutes until they appear “puffy.”
10. Preheat oven to 350*F during the end of the rise.
11. Bake at 25-35 minutes, until the center of the loaf reaches 190*F.
12. Let the pan cool for about 10 minutes.
13. Then, turn the pan out upside down to release the monkey bread. This will expose all the ooey gooey goodness under neath. Serve upside down, and then just pull apart the pieces.
14. Best enjoyed warm!

How To Store Monkey Bread Made With Fresh Milled Flour

To store this monkey bread made with fresh milled flour (if there is any left) cover, and leave at room temperature for 1-3 days. If you want to store it for a longer time, I recommend making it, and letting it cool completely. Then, place it in a freezer safe bag or container, and freeze the same day you baked it. It will stay good in the freezer for 3-4 months. To thaw leave on the counter for a couple hours. Enjoy!

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Check Out Some Of My Other Recipes

My Famous Dinner Rolls

Buttery Biscuits

Sandwich Bread

Pizza Dough

NY Bagels

Cranberry Orange Scones

English Muffins

Honey Oat Bread

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Soft Pretzels

Sourdough Sandwich Bread

Fresh Milled Flour Recipe Index

Fresh Milled Flour Monkey Bread Printable Recipe

Monkey Bread Made With Fresh Milled Flour

Hands down, this is the BEST monkey bread ever, and it's made with fresh milled flour. This pull-apart bread is so gooey and heavenly – you won't be able to resist. Plus, the kitchen smells amazing while it's baking. Join me as I share the easy steps to make this tasty treat! And, the best part is, I make it with my famous dinner roll recipe!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

rise time 1 hour hr 45 minutes mins

Total Time 3 hours hrs

Course Appetizer, bread, Breakfast, Dessert, Side Dish, Snack

Cuisine American

Servings 2 small 4×8 loaves

Equipment

• 2 4×8 bread pans OR 1- bundt pan, OR 1- 9×5 bread pan

Ingredients

  

Ingredients For The Dough

• 3&1/2 cups fresh milled flour 420g (I like to use 350g hard white wheat berries, and 70g of Kamut)
• 1 cup warm water 240g
• 4 TBSP softened butter 56g
• 1/3 cup brown sugar 74g
• 2 eggs room temperature
• 1 tsp salt
• 2&1/2 tsp instant yeast

Ingredients for the topping

• 2/3 cup sugar 148g
• 2/3 cup brown sugar 148g
• 1 TBSP Cinnamon
• 1/2 cup melted butter 113g(1 stick)

Instructions

 

• Firstly, Mill The Flour (I like to use mostly hard white wheat and some Kamut)
  
• Heat water in microwave for 60 seconds. (You could sub for milk if you prefer)
• Pour warmed water, softened butter, brown sugar, eggs, and salt in mixer, mix until combined.
• Then, add the fresh milled flour & mix until incorporated. This is a sticky dough.
• Now, let the dough sit and rest for about 15 minutes for the fresh milled flour to start absorbing the liquids. This will also allow the bran to soften.
• After the rest period, then add instant yeast, mix in. Resist adding in more flour.
• Knead dough until it passes the window pane test. Basically, you are looking for a nice stretchy dough that wants to stay together. Kneading times will vary. (see video)
  
• Spray the dough ball with oil & cover for 1-2 hours, until dough has doubled.
• While the dough is rising, mix up the ingredients to make the topping.
• So, in a large bowl, melt the butter, add sugar, brown sugar, and cinnamon then mix together until incorporated. Set bowl to the side to wait until the dough has doubled. (Make sure this filling mixture isn’t too hot, or it can kill the yeast. You should be able to hold your finger in the mixture without it being too hot before you add the dough.
• Prepare your baking pans. I like to line mine with parchment paper, then spray with oil.
• On an oiled surface, divide dough into 2 equal pieces, if making two 4×8 bread pans. If making the larger 9×5, OR a bundt pan, you will use all the dough for one.
• Then, cut the dough into small ping pong ball size pieces. They don’t all have to be the same exact size.
  
• Roll the dough pieces in the topping mixture until coated all over. Then place in the prepared baking pan.
  
• If there is any topping mixture leftover, then you can just pour the rest over the dough pieces.
• Then, cover the pans with cling film.
• Let the dough rise for about 40 minutes until they appear “puffy.”
• Preheat oven to 350*F during the end of the rise.
• Bake at 25-35 minutes, until the center of the loaf reaches 190*F.
• Let the pan cool for about 10 minutes.
  
• Then, turn the pan out upside down to release the monkey bread. This will expose all the ooey gooey goodness under neath. Serve upside down, and just pull apart the pieces.
  
• Best enjoyed warm!
  

Video

Notes

Wheat Choices: You can sub hard red wheat for the hard white. You can sub spelt for the Kamut. OR you can make this with all hard white or all hard red wheat.

Storage: To store this monkey bread made with fresh milled flour (if there is any left) cover, and leave at room temperature for 1-3 days. If you want to store it for a longer time, I recommend making it, and letting it cool completely. Then, place it in a freezer safe bag or container, and freeze the same day you baked it. It will stay good in the freezer for 3-4 months. To thaw leave on the counter for a couple hours. Enjoy!

Baking Vessel: I divide the dough into 2, and used two 4×8 bread pans. If you have larger 5×9 pans, or a bundt pan, just use all the dough for the baking vessel.

Keyword Cinnamon bread, fresh milled flour, freshly milled flour, monkey bread, pull apart bread

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