Sourdough Monkey Bread

Sourdough Surprises is here again! This month our challenge was to make Monkey Bread. The recipe I used is actually a recipe for cinnamon rolls. Instead of cutting the dough in 12 slices, I cut the dough into 24 pieces and formed the dough into balls, then I dipped them in melted butter. I was going to add some pecans and mini chocolate chips, but I didn't have either...(I forgot I was on a diet and I haven't replenish my reserve:) Even without the nuts and mini chocolate chips, this monkey bread turned out wonderful!! Sticky, sweet, gooey and Oh so good!! I followed the recipe for Cinnamon Rolls, from the recipe book, Simply Sourdough~ The Alaska Way~ by Kathy Doogan, that I bought on Amazon. If you would like to join us, stop by Sourdough Surprises and find out how:)

Sourdough Monkey Bread

Mix together until you reach desired drizzle consistency.

In a large bowl, stir together starter, water and 1-1/2 cups of the flour. Cover loosely and leave at room temperature to proof at least 8 hours or overnight.

When starter has proofed, mix in the oil, sugar and eggs in a small bowl; add to the starter mixture. Stir in remaining 1-1/2 cups flour, salt, baking soda, and baking powder. Turn dough out onto a floured board and knead 5 to 8 minutes, or until smooth. Cover loosely and let rest about 10 minutes.

Roll out dough into a rectangle approximately 8' x 18'. Brush entire surface with half of the melted butter. In a small bowl, mix filling ingredients; sprinkle evenly over dough. Roll up along the 18" side, forming a log. Using a sharp knife dipped in flour, cut the roll into 24 pieces, then form into balls. Dip balls into remaining melted butter and place into a lightly greased bundt pan, stacking one on top of each other. Set in a warm place and let rise until doubled, 1 to 2 hours. Bake at 375 for about 30-40 minutes. Remove from oven and flip pan upside down on serving plate. Drizzle icing over warm Monkey Bread.