There is something about monkey bread that just makes people happy. No utensils, no slicing, no plating. You just pull a piece right from the pan and that is it. It is the kind of recipe that disappears before it even has a chance to cool down, and that is exactly what I was going for when I developed this version.
If you have made the High Protein Sourdough Cinnamon Rolls and loved it but wanted that an easier way to get that cinnamon roll flavor with less work. This is it. A warm vanilla butter bath, cinnamon sugar coating. Same crackly vanilla glaze that comes together with almost no hands on effort.
Even more of a positive, compared to popular sourdough monkey bread recipes online, this version has 19% fewer calories, 55% less fat, 22% less sugar, and nearly double the protein per gram. No protein powder required.
Looking for the same day version? Check out the High Protein Yeasted Monkey Bread with Greek Yogurt for a same day bake that comes together in under three hours.
Table of Contents
- Why You Will Love This Recipe
- The Case for Long Fermentation
- What Is Monkey Bread
- Ingredients and Why They Work
- Which Greek Yogurt or Skyr Should You Use
- How to Make High Protein Sourdough Monkey Bread
- Shaping Tips for Perfect Pull-Apart Pieces
- The Coating Method
- Recipe
- Icing Options
- How to Store and Reheat
- Make Ahead Instructions
- More High Protein Recipes
- FAQ
Why You Will Love This Recipe
This recipe is genuinely one of the most low effort, high reward things you can make with an active sourdough starter. The hands-on time is minimal. The overnight fermentation does most of the work while you sleep. And the result is a pan of pull-apart pieces with a depth of flavor you simply cannot get from a same day dough.
Here is what makes this version worth the overnight wait:
The dough is enriched with nonfat skyr or Greek yogurt, which adds a real protein boost without any protein powder. The sourdough starter leavens the dough naturally and develops flavor during the long fermentation window. A small amount of baking powder acts as a backup leavener for a lighter, more open crumb. And the coating method is completely hands-off. You pour, you toss, you sprinkle, and the pan goes in the oven.
The vanilla powdered sugar glaze drizzled over the warm pieces sets into a crackly finish that is one of the best parts of the whole thing.
The Case for Long Fermentation
Long fermentation is what separates sourdough from every other bread, and it matters here for more than just flavor.
During the bulk fermentation window, which typically runs 6 to 10 hours at room temperature, the wild yeast and bacteria in your starter go to work on the dough in ways that commercial yeast simply cannot replicate in a short rise. The result is a more complex, nuanced flavor that develops slowly over time rather than being rushed.
But fermentation is also doing something important on a nutritional level. Sourdough fermentation breaks down phytic acid, an antinutrient found naturally in grains that can bind to minerals like iron, zinc, and magnesium and reduce how well your body absorbs them. A long fermented sourdough dough has significantly lower phytic acid levels than a quick rise dough, which means you are getting more out of every ingredient.
Long fermentation also partially breaks down the gluten structure in the dough through enzymatic activity. For many people, this makes sourdough bread easier to digest than bread made with commercial yeast. The gluten is still present, but it has been worked on by the fermentation process in a way that makes it more manageable for sensitive digestive systems.
On top of all of that, the slow rise produces a more open, tender crumb. You can see it in the pull of each piece when you tear it from the pan.
What Is Monkey Bread
Monkey bread is a pull-apart sweet bread made from individual pieces of dough coated in butter and cinnamon sugar and baked together in a pan. The name comes from the way you eat it, pulling pieces apart with your fingers the way a monkey might pick at something.
Traditional monkey bread is typically made with canned biscuit dough or a simple enriched yeast dough. This version uses a naturally leavened sourdough dough enriched with nonfat skyr or Greek yogurt, which adds protein and a subtle richness without changing the pull-apart character of the finished bread.
The result is a softer, slightly more substantial piece than a classic version, with a tender open crumb, a gooey cinnamon sugar coating, and a crackly vanilla glaze finish.
Ingredients and Why They Work
Bread Flour
Bread flour has a higher protein content than all purpose flour, which builds more gluten structure and gives each piece a slightly chewier, more substantial bite. That structure is especially important in an enriched sourdough dough, where the butter and eggs can otherwise weigh things down. All purpose flour can be substituted but the pieces will be a touch softer and less structured.
Nonfat Skyr or Greek Yogurt
This is the ingredient that sets this dough apart from every other monkey bread recipe out there. Siggi’s plain nonfat skyr has a significantly higher protein content than most standard Greek yogurt brands and is the top choice for getting the most protein out of every piece. The thickness of the skyr also means it holds its moisture in the dough rather than releasing it all at once, which contributes to a more stable dough and a softer finished piece.
Active Sourdough Starter
Your starter needs to be active and at or near its peak when it goes into the dough. This is what leavens the pieces naturally and drives the long fermentation that builds flavor and improves digestibility. If you are not sure whether your starter is ready, drop a small spoonful into a glass of water. If it floats, it is ready. If it sinks, give it more time.
A small amount of baking powder in the dough acts as a backup leavener and helps guarantee a lighter, more open crumb even if your starter is not at its absolute peak.
Eggs and Butter
One whole egg plus one yolk enriches the dough without tipping the hydration too far. The yolk adds color and richness while the white contributes structure. Softened butter is added and incorporated into the dough to keep things tender without making it greasy.
The Coating
A mix of light brown sugar and granulated sugar gives you the best of both worlds. Brown sugar contributes caramel depth and stickiness while granulated sugar helps each piece develop a slight crisp exterior. Cornstarch holds the coating to the surface of each ball during baking so it stays gooey rather than melting into a puddle at the bottom of the pan.
Which Greek Yogurt or Skyr Should You Use
Not all Greek yogurt is created equal, and the brand you choose does affect your dough. This recipe was developed and tested using two specific products: Siggi’s nonfat plain skyr and Costco’s Kirkland Signature organic nonfat Greek yogurt. Both work beautifully and produce a soft, pillowy pull-apart result.
A Quick Note on Skyr vs Greek Yogurt
Skyr is a strained Icelandic style cultured dairy product that is often sold right next to Greek yogurt in the dairy aisle. It is generally thicker and higher in protein than most Greek yogurts. Greek yogurt is strained more than regular yogurt but typically not as aggressively as skyr. For this recipe, both work and both have been tested. The thickness of the dairy you use is what matters most.
My Top Pick
Siggi’s Nonfat Plain Skyr is what I reach for first. It is incredibly thick, has more protein per serving than most Greek yogurts on the market, and produces a perfectly tender dough every single time.
Tested and Approved Alternative
Kirkland Signature Organic Nonfat Greek Yogurt from Costco is what I use when I want a more budget friendly option, and it is also what this recipe was tested with alongside the Siggi’s. Thick, consistent, and reliable.
Other Options That Work
If you cannot find either of the above, FAGE Total 0% Plain Greek Yogurt is thick, creamy, and available at most grocery stores. Stonyfield Organic Nonfat Plain Greek Yogurt is a solid organic alternative with a slightly softer texture.
What to Avoid
Skip flavored yogurt, anything labeled 2% or whole milk, and anything thin or runny. Avoid yogurts with added thickeners like gelatin or cornstarch. Check the ingredient list before you buy. You want nothing more than milk and live active cultures.
The bottom line is that thickness is everything. If it holds its shape when you scoop it, you are good to go.
How to Make High Protein Sourdough Monkey Bread
The process breaks down into four natural stages: mix the dough, bulk ferment, shape and coat, then proof and bake. The hands-on time is surprisingly short. The fermentation does the heavy lifting.
Mix the Dough
Warm your skyr or Greek yogurt and milk together slightly in the microwave. Whisk your dry ingredients together in one bowl and your wet ingredients, including the starter, in another. Combine them and knead for 5 to 6 minutes until smooth and elastic. One set of stretch and folds at the 30 to 45 minute mark helps build structure, then leave the dough alone to ferment.
Bulk Ferment
Cover the dough and let it ferment at room temperature for 6 to 10 hours until it has increased 50 to 75 percent in volume and looks domed and slightly jiggly. This is the step that builds flavor and improves digestibility. Most people start the dough in the evening and let it ferment overnight so it is ready to shape in the morning.
Shape and Coat
Turn the fermented dough out onto a lightly floured surface and press it into a 10 by 10 inch square. Use a bench scraper to cut a 5 by 6 grid, giving you 30 equal pieces. Roll each piece briefly in your palms into a loose ball and coat using the in-pan toss method described below.
Proof and Bake
Cover the pan and proof at room temperature for 3 to 4 hours until the balls are puffed and passing the poke test, then bake at 350 degrees F for 28 to 34 minutes until deep golden brown and cooked through to 190 degrees F in the center.
[image: cut dough pieces in grid on work surface]
Reading the Poke Test
The poke test is your most reliable indicator of proper proof. Press gently on one of the dough balls with a floured finger. If the dough springs back quickly and completely, it needs more time. If it springs back slowly and leaves just the faintest impression, it is ready to bake. Do not bake until it passes.
Shaping Tips for Perfect Pull-Apart Pieces
The goal is 30 pieces that are roughly the same size so they bake evenly. Here is how to get there without overthinking it:
Press the dough into a square rather than rolling it. Pressing keeps the gas structure intact and gives you a more even thickness across the whole piece.
Use a bench scraper for clean cuts. It is faster and more precise than a knife and does not drag or compress the dough.
A 5 by 6 grid on a 10 inch square gives you pieces that are just about two inches each before rounding. After rolling and proofing they bake up to a satisfying one to two bite size.
Rough shaping is part of the charm. Monkey bread is not supposed to look like it came out of a pastry shop. The rustic, varied shapes create the characteristic pull-apart pockets and gooey cinnamon sugar gaps between pieces.
Want them larger or smaller, just add or subtract from your grid size. Totally customizable!
The Coating Method
Most monkey bread recipes have you dip each ball individually in melted butter and then roll it in cinnamon sugar. That works fine, but it is time consuming and gives you buttery fingers before you even get to the fun part.
Here is a simpler approach that works just as well for a 9 by 13 pan:
Line your pan with parchment paper. Pour the vanilla butter into the parchment lined pan and spread it evenly across the bottom. Add the dough balls and give them one quick flip so every piece is coated on all sides. Sprinkle half the cinnamon sugar mixture evenly over the top. Flip each ball individually, then sprinkle the remaining cinnamon sugar over the top of the balls, keeping as much of the coating on the surface of each ball as possible rather than letting it fall between them.
The cornstarch in the coating mixture does the work of keeping the sugar on each ball rather than letting it sink to the bottom of the pan. The result is evenly coated pieces with a gooey, slightly caramelized exterior and no wasted sugar sitting in a puddle on the parchment.
One thing to watch: you want enough butter to coat but not so much that the pan becomes soupy before baking. This recipe uses 60 grams of melted butter, which coats 30 balls thoroughly without creating a pool of liquid at the base.
Recipe
High Protein Sourdough Monkey Bread with Greek Yogurt
Equipment
- Stand mixer with dough hook attachment
- 9 by 13 inch metal baking pan
- Parchment paper
- kitchen scale
- bench scraper
- Instant read thermometer
- plastic wrap
Ingredients
For the Dough
- 365 grams bread flour 3 cups + 1 tablespoon
- 90 grams active peaked sourdough starter just under 1/2 cup
- 170 grams nonfat skyr/Greek yogurt Siggi’s plain preferred, slightly warmed (3/4 cup)
- 25 grams whole milk slightly warmed (1 tablespoon + 2 teaspoons)
- 50 grams unsalted butter softened (3 and 1/2 tablespoons)
- 30 grams granulated sugar 2 tablespoons
- 6 grams fine sea salt 1 teaspoon
- 3 grams baking powder 3/4 teaspoon
- 1 large egg plus 1 egg yolk room temperature
- 3 grams vanilla extract 3/4 teaspoon
For the Cinnamon Sugar Coating
- 60 grams light brown sugar packed (5 tablespoons packed)
- 60 grams granulated sugar 5 tablespoons
- 8 grams ground cinnamon 1 tablespoon
- 10 grams cornstarch 1 tablespoon + 1 teaspoon
For the Vanilla Butter
- 60 grams unsalted butter melted (4 tablespoons)
- 5 grams vanilla extract 1 teaspoon
For the Powdered Sugar Glaze
- 120 grams powdered sugar 1 cup
- 2 to 3 tablespoons whole milk or heavy cream
- 3 grams vanilla extract 3/4 teaspoon
- 1 pinch fine sea salt
Instructions
- Warm the skyr/Greek yogurt and milk together in a microwave safe bowl for 30 to 45 seconds until slightly warm but not hot. The mixture should feel comfortable to the touch. If it is too hot it can affect your starter.
- Whisk together the bread flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl whisk together the starter, warmed skyr/Greek yogurt and milk mixture, vanilla, and the egg plus yolk until smooth. Mix in the softened butter.
- Pour the wet mixture into the dry ingredients and mix until a soft, slightly tacky dough forms.
- Knead the dough in a stand mixer with the dough hook for 5 to 6 minutes until smooth and elastic, aiming for a partial windowpane. The dough will feel softer and more relaxed than a lean sourdough, which is correct for an enriched dough.
- Place the dough in a lightly oiled bowl and cover. Perform one set of stretch and folds after the first 30 to 45 minutes, then leave it alone.
- Bulk ferment at room temperature for 6 to 10 hours until the dough has increased 50 to 75 percent in volume and looks domed and slightly jiggly. At cooler temperatures around 65 degrees F this can take up to 12 hours overnight.
- While the dough finishes fermenting, whisk together both sugars, the cinnamon, and cornstarch in a shallow bowl until fully combined. Melt the butter for the vanilla butter in a separate bowl and stir in the vanilla. Line a 9 by 13 inch pan with parchment paper and set aside.
- Turn the fermented dough out onto a lightly floured surface and press into a rough 10 by 10 inch square. Use a bench scraper to cut a 5 by 6 grid, giving you 30 equal pieces at approximately 23 grams each. Roll each piece briefly in your palms into a loose ball.
- Pour the vanilla butter into the parchment lined pan and spread it evenly across the bottom. Add the dough balls and give them one quick flip so every piece is coated on all sides. Sprinkle half the cinnamon sugar mixture evenly over the top. Flip each ball individually, then sprinkle the remaining cinnamon sugar over the top of the balls, keeping as much of the coating on the surface of each ball as possible rather than letting it fall between them.
- Cover the pan loosely and proof at room temperature for 3 to 4 hours until the balls are puffed, touching, and pass the poke test. Press gently with one finger and the dough should spring back slowly, leaving just the faintest impression. Preheat the oven to 350 degrees F during the last 20 minutes of proofing.
- Bake for 25 to 30 minutes until deep golden brown and the internal temperature of a center ball reads at least 190 degrees F on an instant read thermometer. If the tops are browning too quickly, tent loosely with foil at the 20 minute mark.
- Let the pan cool for 5 to 10 minutes. While it cools, whisk together the powdered sugar, vanilla, salt, and 2 tablespoons of milk or cream until smooth and pourable. Add the third tablespoon if needed to reach a drizzleable consistency.
- Drizzle the glaze over the warm monkey bread and serve immediately, pulling pieces apart with your fingers.
Notes
Icing Options
Jump to…
Simple Powdered Sugar Glaze
This is what I use and genuinely prefer for this recipe. It’s the one attached to the printable recipe. Powdered sugar, whole milk or heavy cream, and a small amount of vanilla extract whisked together and drizzled over the warm pieces right out of the oven. As it hits the warm bread it soaks in slightly, then the outer layer sets into a thin crackly shell. It is simple, fast, and finishes the whole pan beautifully without overpowering the cinnamon sugar coating underneath.
Let the bread cool for about five minutes before drizzling so the glaze does not disappear completely into the pieces.
Cream Cheese Glaze
If you are a cream cheese icing person, this dough absolutely supports it. Here is what you need:
113 grams full fat cream cheese, room temperature (4 ounces)
60 grams unsalted butter, softened (4 tablespoons)
120 to 180 grams powdered sugar, sifted (1 to 1 and 1/2 cups)
3 to 4 tablespoons whole milk
5 grams vanilla extract (1 teaspoon)
1 pinch fine sea salt
Beat the cream cheese and butter together until completely smooth with no lumps. Add the sifted powdered sugar, vanilla, salt, and 3 tablespoons of milk. Beat until smooth and pourable. Add the fourth tablespoon of milk if needed. Drizzle generously over warm pieces. This version is richer and more indulgent, closer to a cinnamon roll finish, and is a great option if you are serving this as a brunch centerpiece.
Higher Protein Greek Yogurt Cream Cheese Glaze
If you want a modest protein boost in your glaze without changing the flavor or drizzle consistency, this variation swaps the butter for nonfat plain Greek yogurt or skyr. The result is nearly identical in taste and texture to the standard cream cheese glaze.
113 grams full fat cream cheese, room temperature (4 ounces)
60 grams nonfat plain skyr/Greek yogurt, room temperature (1/4 cup)
60-120 grams powdered sugar, sifted (1/2 cup – 1 cup)
5 grams vanilla extract (1 teaspoon)
1 gram fine sea salt (small pinch)
15 to 30 grams heavy cream, if needed, to consistency (1 to 2 tablespoons)
Beat the cream cheese and skyr/Greek yogurt together until completely smooth, about 2 minutes. Add the sifted powdered sugar (Start with 1/2 cup of powdered sugar and increase from there.), vanilla, and salt. Beat until glossy and pourable. If needed, add heavy cream one tablespoon at a time until the glaze reaches a drizzleable consistency. It should run slowly off a spoon but not be watery. Drizzle immediately over warm pieces.
How to Store and Reheat
Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. The skyr or Greek yogurt in the dough acts as a natural moisture retainer, which means these pieces stay softer longer than a standard monkey bread made with a milk only dough.
To reheat, microwave individual portions for 20 to 30 seconds until just warmed through. If reheating a larger portion, cover loosely with foil and warm in a 325 degree oven for about 8 minutes.
Make Ahead Instructions
This recipe is built for make ahead. After shaping and coating the balls in the pan, cover tightly and refrigerate for 8 to 12 hours instead of proofing at room temperature. The next morning, pull the pan out and allow it to come fully to room temperature before checking the poke test and baking. Plan for 1 to 2 hours to warm up before the proof is complete.
This makes it one of the most genuinely easy holiday or weekend morning recipes in the rotation. All the hands on work happens the night before. By morning you just preheat the oven and bake.
More High Protein Recipes
If you love baking with skyr or Greek yogurt for a real protein boost without protein powder, here are some other recipes from the H3art of the Home high protein series worth trying:
High Protein Yeasted Monkey Bread with Greek Yogurt — the same day version of this recipe for when you want pull-apart monkey bread without the overnight wait.
High Protein Cinnamon Rolls with Greek Yogurt — the yeasted cinnamon roll that started this whole series. Same dough, rolled and filled.
High Protein Sourdough Cinnamon Rolls with Greek Yogurt — the long fermented version of the cinnamon rolls for maximum flavor development.
High Protein Chocolate Chip Muffins — bakery style domed muffins with Greek yogurt and sourdough discard, no protein powder required.
High Protein Chocolate Chip Cottage Cheese Scones — flaky, buttery scones with a real protein punch from cottage cheese.
High Protein Smoked Cheddar and Onion Scones — savory cottage cheese scones with smoked cheddar that are worth every minute. Link coming soon.
Frequently Asked Questions
How do I know when my sourdough starter is ready to use?
Your starter should be active and at or near its peak. It should have risen noticeably since its last feeding, look bubbly and aerated throughout, and smell pleasantly fermented. The float test is a quick check: drop a small spoonful into a glass of water. If it floats, it is ready. If you are building your starter for the first time, the Minimal Waste Sourdough Starter Guide walks through the full process.
How long does the bulk fermentation take?
At a room temperature of around 70 to 75 degrees F, bulk fermentation typically runs 6 to 10 hours. At cooler temperatures around 65 degrees F it can take up to 12 hours overnight. At warmer temperatures it may move faster, so start checking at the 6 hour mark. You are looking for a 50 to 75 percent increase in volume with a domed, slightly jiggly surface.
Do I have to double the dough if my starter is not very active?
No. The baking powder in this recipe acts as a backup leavener so even if your starter is on the slower side, the pieces will still rise and bake up properly. The flavor development may be slightly less complex, but the texture will still be good.
Can I use all purpose flour instead of bread flour?
Yes. All purpose flour works as a direct substitute. The pieces will be slightly softer and less structured, but the flavor and rise will be comparable. Bread flour is recommended for the best texture.
Can I use full fat Greek yogurt instead of nonfat?
Yes, with a small adjustment. Full fat yogurt has more fat and slightly more moisture, so the dough may feel slightly wetter off the mixer. Do not add extra flour. Let the dough rest for 10 minutes after kneading and it will smooth out as the flour absorbs the moisture.
Why is there cornstarch in the cinnamon sugar coating?
Cornstarch acts as a binder that helps the sugar mixture cling to each ball during baking. Without it, the butter and sugar tend to melt off the surface and pool at the bottom of the pan rather than staying on each piece as a gooey coating. It is not optional.
Can I make this without a stand mixer?
Yes. The dough can be mixed by hand and kneaded on a lightly floured surface for 8 to 10 minutes until smooth and elastic. This dough is forgiving and easy to work with by hand.
How do I know when the sourdough monkey bread is done baking?
Color alone is not reliable because the cinnamon sugar coating browns faster than the dough itself. Use an instant read thermometer. The center of a middle ball should read at least 190 degrees F. If the tops are browning too quickly before the center is cooked through, tent loosely with foil at the 20 minute mark and continue baking.
Make It and Share It
If you make this high protein sourdough monkey bread I want to hear about it. Leave a comment below and let me know how it went, or tag me on Instagram so I can see your pan. And if you want recipes like this sent straight to your inbox, sign up for the H3art of the Home newsletter so you never miss a new recipe.
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