Monkey Gingerbread Bread Recipe
If you’re craving a warm, comforting treat with a spicy twist, the Monkey Gingerbread Bread Recipe is your new best friend. This pull-apart bread combines the cozy flavors of gingerbread spices with soft, buttery dough pieces coated in sweet brown sugar, creating an irresistible, shareable delight that fills your kitchen with the scent of cinnamon and molasses. Trust me, there’s nothing quite like tearing into this golden, fragrant loaf fresh from the oven—it’s like a hug in bread form.
Ingredients You’ll Need
The magic of this Monkey Gingerbread Bread Recipe lies in its simple yet thoughtfully chosen ingredients. Each one is a star contributor to the texture, flavor, or aroma, bringing the nostalgic warmth of gingerbread in a fun, interactive form.
- Active dry yeast: Provides the necessary rise and fluffy texture to the dough.
- Sugar (pinch): Activates the yeast for perfect proofing.
- Warm water (110 degrees): Ideal temperature to wake the yeast without killing it.
- Unsalted butter: Adds richness and a tender crumb to the bread.
- Whole milk: Moistens and enriches the dough for softness.
- Molasses: The key ingredient for that deep gingerbread flavor and beautiful color.
- All-purpose flour: Forms the structure and gives the bread its traditional texture.
- Kosher salt: Balances and enhances all the sweet and spicy flavors.
- Ground ginger: Brings the signature warm spice essential to gingerbread.
- Ground cinnamon: Adds sweet, woody notes that complement the ginger.
- Ground cloves: Imparts a subtly sharp and intense spice layer.
- Freshly grated nutmeg: Lifts the spice blend with a fragrant hint of earthiness.
- Butter (softened and melted): Used for coating dough pieces and the pan to ensure rich flavor and caramelization.
- Packed dark brown sugar: Creates the signature sticky-sweet caramel that binds the bread balls together.
How to Make Monkey Gingerbread Bread Recipe
Step 1: Activate the Yeast
Start by awakening your yeast in warm water with just a pinch of sugar to feed those little guys. You’ll know it’s ready when it becomes foamy, signaling that your bread’s rise is off to a great start.
Step 2: Prepare the Molasses Mixture
Next, gently heat unsalted butter, whole milk, and molasses together until the butter melts and everything is blended. This mix infuses your dough with the classic gingerbread richness and sweetness.
Step 3: Mix the Dry Ingredients
While the molasses mixture cools slightly, whisk together the flour, kosher salt, ground ginger, cinnamon, cloves, and freshly grated nutmeg. This aromatic blend is the backbone of your Monkey Gingerbread Bread Recipe’s signature flavor.
Step 4: Combine and Knead the Dough
Attach the dough hook to your mixer, add the molasses mixture and yeast water to the dry ingredients slowly, and mix on low. Let the mixer do its magic for about 7 minutes until the dough is smooth and sticky. If it feels too wet, gently add a little flour, but keep it moist to ensure softness.
Step 5: First Rise
Turn the dough out onto a floured surface and knead it briefly by hand until smooth. Then, place it in a lightly oiled bowl, cover it up, and let it rise in a warm spot for 1 to 1.5 hours until doubled. This rising is vital for that irresistible, fluffy texture.
Step 6: Prepare the Pan and Sweet Coating
Butter your bundt pan generously. Prepare two bowls: one with softened butter and one with dark brown sugar, the dynamic duo that will lovingly coat each dough ball for that sticky, caramelized finish.
Step 7: Shape and Coat the Dough Balls
After the dough has risen, gently press it into a flat square then cut into 64 small pieces. Roll each piece into a ball, dip first in butter, then coat generously in brown sugar. Layer these sweet little balls evenly in the bundt pan—this is where the magic really comes together.
Step 8: Second Rise
Cover the pan once more and let the dough rise again for 1 hour in a warm spot. This extra step creates the perfect puffy height and readiness for baking. If you’re planning ahead, refrigerate the pan overnight and take it out to come up to room temperature before baking for a delicious morning treat.
Step 9: Bake to Golden Perfection
Pop your bundt pan in a 350-degree oven and bake for 30 to 35 minutes until the top is beautifully golden. Let it cool just a few minutes before inverting onto a plate, then cool slightly more—any longer, and you risk losing that warm, gooey charm. Now, get ready to devour the best Monkey Gingerbread Bread Recipe around!
How to Serve Monkey Gingerbread Bread Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or drizzle with a simple vanilla glaze to add an elegant touch and extra sweetness. Freshly whipped cream or a dollop of mascarpone cheese also pairs beautifully for a smooth, creamy contrast.
Side Dishes
This Monkey Gingerbread Bread Recipe shines on its own but pairs delightfully with hot beverages like chai tea, spiced cider, or a cup of bold coffee. For brunch, serve alongside fresh fruit or a light salad to balance the sweet richness.
Creative Ways to Present
Serve this bread straight from the bundt pan for a rustic, communal experience. For a special occasion, try stacking the balls in a pyramid shape on a decorative platter or layering them with small bowls of cream cheese frosting to create a deliciously interactive centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Monkey Gingerbread Bread Recipe stored in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness. The bread remains soft but the caramel coating might firm up slightly.
Freezing
To enjoy later, freeze the baked bread wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge, then warm gently in the oven to revive that fresh-baked flavor and texture.
Reheating
Reheat individual portions or the whole loaf in a 300-degree oven for about 10 minutes or until warmed through. This helps bring back the soft pull-apart texture and refreshes the sticky caramel topping wonderfully.
FAQs
Can I substitute the molasses in the Monkey Gingerbread Bread Recipe?
Molasses is key for that classic gingerbread flavor and deep color, so while you can substitute with honey or maple syrup, the overall flavor will be less traditional and a bit lighter in color.
Is it possible to make this recipe dairy-free?
Yes! Swapping butter for a plant-based alternative and using non-dairy milk like almond or oat milk works well. Just be sure to keep the liquids warm enough for the yeast activation process.
How do I know if my dough has risen enough?
The dough should double in size and look visibly puffed. You can gently press a finger into the dough; if the indentation remains and doesn’t spring back quickly, it’s ready for the next step.
Can I add nuts or dried fruit to this Monkey Gingerbread Bread Recipe?
Absolutely! Chopped pecans, walnuts, or even raisins make great additions nestled between the sugary dough balls for added texture and bursts of flavor.
What if my dough is too sticky to handle?
Sticky dough is expected with this recipe to maintain softness. Lightly flour your hands and work surface, but avoid adding too much flour, as it can dry out the bread. Handle gently, and the dough will cooperate beautifully.
Final Thoughts
This Monkey Gingerbread Bread Recipe is more than just a treat; it’s an experience—an aromatic, flavorful, and fun twist on a classic favorite that’s perfect for sharing with loved ones. Whether you’re baking for breakfast, dessert, or a cozy afternoon snack, this bread never fails to impress and comfort. Go ahead and try it out—you’re going to fall head over heels in love with each sticky, spiced bite.
PrintMonkey Gingerbread Bread Recipe
This classic Monkey (Ginger) Bread recipe features soft yeast dough infused with warm spices like ginger, cinnamon, cloves, and nutmeg, coated in a luscious brown sugar and butter glaze. Perfect for breakfast or dessert, the pull-apart bread offers a delightful combination of sweet, spicy flavors and a gooey texture that is irresistible.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Yeast Mixture
- 1 packet active dry yeast
- Pinch sugar
- 1/3 cup warm water (110°F)
Wet Ingredients
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1/4 cup molasses
- 2 tablespoons butter, softened (for bundt pan)
- 1 stick butter, melted (about 8 tablespoons)
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour (optional, if needed during mixing)
Coating
- 1 cup packed dark brown sugar
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast and a pinch of sugar with 1/3 cup of warm water heated to 110°F. Let it sit for 10 minutes until foamy, indicating that the yeast is active.
- Prepare Butter Mixture: In a small saucepan, melt 2 tablespoons of unsalted butter with whole milk and molasses over low heat. Remove from heat once the butter melts and set aside to cool briefly to avoid killing the yeast when combined.
- Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 3 1/4 cups flour, kosher salt, ground ginger, cinnamon, cloves, and freshly grated nutmeg until evenly combined.
- Knead Dough in Mixer: Attach a dough hook to your stand mixer and set it to low speed. Gradually add the cooled molasses mixture followed by the foamy yeast mixture to the dry ingredients. Mix for 7 minutes until a sticky but smooth dough forms. If too wet and sticky to handle, add up to 1/4 cup extra flour, 1 tablespoon at a time, to reach a soft dough consistency.
- Knead by Hand and First Rise: Turn the dough onto a lightly floured surface and knead by hand for about 1 minute to form a smooth ball. Lightly oil a large bowl and place the dough inside, turning it once to coat with oil. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Prepare for Assembly: Butter a bundt pan thoroughly with the 2 tablespoons of softened butter. Place the melted stick of butter in one small bowl and the dark brown sugar in another to use for coating the dough pieces.
- Shape Dough Balls: Once risen, transfer dough to a floured surface and gently pat it into an 8-inch square. Cut the square into 64 small pieces and roll each piece into a ball. Dip each ball first into the melted butter, then roll it in the brown sugar, and place it evenly into the bundt pan.
- Second Rise: Cover the filled bundt pan with plastic wrap and let the dough balls rise in a warm place for 1 hour until puffy and about an inch below the top of the pan. Alternatively, refrigerate overnight and bring to room temperature before baking.
- Bake: Preheat the oven to 350°F. Bake the monkey bread for 30 to 35 minutes until the top turns golden brown. Remove from oven and let cool in the pan for 5 minutes (no longer).
- Serve: Invert the bundt pan onto a cake stand or serving plate and let the bread cool another 5 to 10 minutes before serving warm for a gooey, delicious treat.
Notes
- Ensure your water for yeast activation is warm (around 110°F) to properly activate the yeast; water that is too hot can kill it.
- The dough is sticky; add extra flour cautiously, just enough to handle the dough without making it dry.
- For best flavor, spices including fresh nutmeg are crucial—don’t skip them.
- You can make the dough ahead and refrigerate overnight after shaping the balls for a convenient breakfast option.
- If you don’t have a bundt pan, a tube pan or deep round cake pan will work similarly.
- Serve warm for the best gooey texture, but leftovers reheat well in the microwave or oven.
Keywords: monkey bread, ginger bread, pull-apart bread, spiced bread, yeast bread, breakfast bread, molasses bread
