Monkey bread is just fun. Try and not smile about pulling a warm little bite from a big bundt-shaped mound—it’s impossible. Monkey bread is a crowd pleaser meant to be shared with others.
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That’s what Baking Club member Beth Gannon-Rittenhouse thought when she made the monkey bread from this month’s cookbook, Joanne Chang’s Baking with Less Sugar. Her batch was destined to be shared with fellow department members, but you don’t have to have the Club book to share a little monkey bread love. We’ve got 5 options from sweet to savory for you to choose from:
Cinnamon sugar monkey bread is a classic, and classics are hard to mess with… unless messing with it involves a drizzle of caramel sauce. Then we’re all in.
If all things fall can’t come soon enough, this monkey bread might be the one for you. It bumps up the cozy factor with warm spices, like cardamom, ginger, and allspice.
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For even more intense flavor, look no further. This recipe is holiday coziness wrapped up into a breakfast bread.
Okay, technically this one isn’t monkey bread, but it’s close enough. These rolls are super-soft, super-buttery, lightly-sweet, and still ripe for pulling apart.
If savory is more your speed, this one is an addictive mix of bacon, ranch, chives, and cheddar cheese that just right for breakfast or dinner.
What would your ideal monkey bread have in it? Fill us in below, and then head here to join us in the Baking Club!
