This organic whole-wheat monkey bread recipe has just 10g of sugar per serving (reduced from 36), and the cream cheese glaze puts it over the top!
Here is the “makeover” monkey bread recipe I promised you! Inspired by a recipe from Food and Wine Magazine that called for almost 2 cups of added sugar (!!) resulting in 36 grams per serving, here is my makeover version that brings it down to about 10 grams of sugar per serving. Not to mention this one is also whole-grain and organic (if you choose). Still on the sweeter side for breakfast, but a big improvement in my opinion! So give this whole-wheat monkey bread recipe a try if you’re looking for something sweet (but not too sweet).
Whole-Wheat Monkey Bread (with a Cream Cheese Glaze)
This organic whole-wheat monkey bread recipe has just 10g of sugar per serving (reduced from 36), and the cream cheese glaze puts it over the top!
Print Recipe
Servings: 24
Ingredients
Dough
- 1 1/2 cups whole milk
- 1 packet active dry yeast about 2 1/4 teaspoons
- 1 sprinkle sugar to activate the yeast
- 5 1/2 cups whole-wheat pastry flour
- 8 tablespoons butter softened (room temp.)
- 6 tablespoons honey
- 2 eggs
- 1/2 teaspoon salt
Cream Cheese Glaze
- 8 ounces cream cheese softened (room temp.)
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
Instructions
Make the Dough
- Warm the milk (to between 100 and 110 degrees F) in a small saucepan over medium heat.
- Remove from heat and sprinkle in the yeast and sugar. Let stand for 5 to 10 minutes until the yeast begins to foam up. (Working with yeast can take some practice, but it must foam up a little for your dough to rise properly.)
- Meanwhile, mix together the flour, butter, honey, eggs, and salt in a stand mixer fitted with the dough hook. Slowly beat in the milk mixture until the dough is smooth and pulls away from the sides of the bowl.
- Cover with a dish towel or plastic wrap and let rise for 1 to 1 1/2 hours.
Make the Filling
- Melt the butter, honey, and cinnamon together in a small saucepan. Whisk until smooth and remove from heat.
Assembly
- Grease a 10-inch bundt pan and set aside.
- Cut the dough into golf ball sized pieces and roll each one into a ball. Roll the dough balls around in the filling mixture until well coated and then place in the bundt pan in overlapping layers. Drizzle remaining filling over top.
- Cover and let rise for another 30 min to 1 hour.
- Bake at 350 degrees F until golden brown, about 35 to 40 minutes. Let cool then set a plate or cake platter on top of the pan, and carefully flip over to invert.
Make the Glaze
- Whisk together the softened cream cheese, honey, and vanilla extract until smooth. Pour over top and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Monkey Bread (with a Cream Cheese Glaze)
Amount Per Serving
Calories 246
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 46mg15%
Sodium 158mg7%
Potassium 147mg4%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 11g12%
Protein 5g10%
Vitamin A 405IU8%
Calcium 42mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Also, check out my cinnamon roll recipe here.
We loved it! I made it for Easter. I used whole wheat frozen bread dough from the grocery store because I don’t have a stand up mixer, and it still came out great.
I love this yummy treat.! Last year I battled breast cancer and totally changed my diet. I also discovered your blog and cook books. They helped change my life. I do not eat anything with added hormones or antibiotics, avoid white flour and sugar, and eat mostly organic. Your recipes are so simple, easy and tasty. I cannot wait for your new cookbook! Thank you so much
I really wanted to love this, as I do most of your recipes, but it was just okay. Made It exactly as written and it was pretty dry and barely sweet. I may make it again, but with a different mindset. It will be made as more of a snack than a treat. Or, maybe we will make it with homemade vanilla ice cream instead of the frosting next time, that may help with the dryness.