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Homemade Easy Blueberry Monkey Bread. photo
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Easy Blueberry Monkey Bread.

A soft, pull-apart blueberry-filled monkey bread topped with a cream cheese icing.
Prep Time25 minutes
Cook Time45 minutes
Total Time3 hours
Servings: 8 servings

Ingredients

  • 1 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons honey or brown sugar
  • 4 tablespoons salted butter at room temperature
  • 3 large eggs
  • 3 1/2-4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 stick salted butter melted
  • 1 jar blueberry jam
  • 3/4 cup fresh or frozen blueberries
  • 4 tablespoons salted butter at room temperature (for icing)
  • 6 ounces cream cheese at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and honey or brown sugar; let sit 5–10 minutes until foamy.
  • Add the room-temperature butter, eggs, 3 1/2 to 4 cups all-purpose flour, and kosher salt to the mixer; knead until a smooth ball forms, about 4 minutes.
  • Cover the bowl and let the dough rise at room temperature until doubled in size, about 1 hour.
  • Butter a bundt pan. In a shallow bowl, mix the brown sugar and cinnamon. Place the melted butter in a separate bowl. Sprinkle the bottom of the bundt pan with 1 tablespoon of the cinnamon sugar and 1/4 cup of the blueberries.
  • Punch down the dough, divide it in half, then cut into about 28 pieces total. Dip half the pieces in the melted butter, roll in the cinnamon-sugar, and place them in the prepared bundt pan in an even layer.
  • Spoon half of the blueberry jam over the first layer of coated dough pieces and sprinkle with 1/4 cup blueberries. Repeat with the remaining dough pieces, jam, and remaining blueberries. Drizzle any remaining melted butter and sprinkle remaining cinnamon sugar on top.
  • Cover the assembled pan and let the dough rest 15–20 minutes while you preheat the oven to 375°F (190°C).
  • Bake the monkey bread 40–50 minutes until golden brown; if it browns too quickly, tent with foil. Allow to cool 5 minutes in the pan, then run a knife around the edge and invert onto a plate.
  • Meanwhile, make the icing: brown the 4 tablespoons butter in a small saucepan over medium heat 2–3 minutes until lightly toasted, then whisk together the browned butter, cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth.
  • Drizzle the icing over the warm monkey bread or serve on the side for dipping.

Equipment

  • stand mixer with dough hook
  • Measuring cups and spoons
  • bowl
  • Bundt Pan
  • small bowls
  • Knife
  • Saucepan

Notes

  • Let the yeast mixture get foamy to ensure active yeast.
  • Room-temperature butter and cream cheese make mixing easier.
  • Use frozen blueberries without thawing to avoid excess juice.
  • Tent with foil if the top browns too quickly.
  • Cool briefly before inverting to keep the shape intact.