On Christmas mornings throughout my childhood, after about half of the presents had disappeared from underneath the tree, their festive reindeer- and Santa-adorned wrapping paper carelessly strewn about the floor instead of wadded up and tucked inside of the designated garbage bag, and an almost equal number of chocolate wrappers from our stockings tossed aside on end tables, Mom proclaimed that we should take a short break.
While she grabbed the phone and dialed her sister, followed by our grandparents, in other cities to wish them a Merry Christmas (and then handed over the receiver to my brother and me to thank each family for our new gifts), another adult headed into the kitchen to whip up a coffee cake for us to enjoy after unwrapping the second half of the presents.
Typically, Grandpa did the honors and baked his famous Cowboy Coffee Cake, studded with rainbow-colored flecks of our favorite cereal (that was his secret ingredient!). With a thick layer of cinnamon streusel on top, we looked forward to big sky-high slices of that special treat almost as much as K’NEX roller coasters and Harry Potter LEGO sets!
But every once in a while, we convinced Grandma to bake her raspberry coffee cake instead. Whereas Grandpa’s looked like a traditional cake and was baked in a square pan, Grandma’s recipe called for rolling the dough into a large rectangle on a cookie sheet, slicing each of the long sides into skinny strips, and braiding them across the raspberry jam filling she carefully painted down the center. It took much more time and effort to make, but that buttery pastry was worth every minute of waiting!
Even when my grandparents stopped baking, we still enjoyed coffee cake on Christmas morning, courtesy of our favorite local brunch restaurant. They sold big sheet-cake-sized pans of their famous blueberry coffee cake, an extremely tender sour cream cake bursting with juicy berries and finished with a thick layer of cinnamon streusel (just like Grandpa’s!), which we picked up the day before on Christmas Eve.
So until a few years ago, I never realized that monkey bread was a traditional Christmas breakfast for many families. In fact, I didn’t even know what monkey bread was! I originally envisioned some sort of banana bread (monkeys… bananas… it makes sense, right??), but when I searched the internet, I nearly gasped. All of that butter and sugar… It looked absolutely irresistible—and so decadent!
Yet after lots of testing and tweaking, I finally perfected this recipe: The Ultimate Healthy Monkey Bread! With merely a fraction of the calories and absolutely no refined flour or sugar, it’s a treat that comes with the same irresistible flavors but none of the guilt!
And when my dad took most of one batch to work one day, he reported that it disappeared in minutes.… And that everyone gave it not just one, not just two, but three thumbs up!
Just in case you’re unfamiliar with monkey bread, let’s briefly go over what it is before diving into the recipe! Traditional recipes consist of small balls of dough (often store-bought canned biscuit dough, as a shortcut!) coated in cinnamon sugar and layered in a bundt cake pan, then drizzled with a mixture consisting of a lots of melted butter and more sugar. After baking and inverting the pan onto a platter, that mixture of melted butter and sugar turns caramel-like, and the dough balls easily pull apart.
As for how it earned its name… Nobody seems to agree! The most likely explanation is that the pieces of monkey bread are meant to be pulled apart and eaten with your fingers, just like monkeys eat with their fingers. If you know of the real answer, let me know in the comments section! ?
To make this healthy version, you’ll skip the store-bought canned biscuits and make your own dough. It’s a basic yeast-based whole wheat dough. Don’t be afraid of yeast! I started baking yeast breads as an eight-year-old, and if I could do it as a little girl, I know you can do it now. I have faith in you!
For the dough, you’ll need a handful of ingredients: whole wheat flour, yeast, warm milk, melted butter (just a tiny bit!), coconut sugar (instead of refined granulated sugar!), and salt. For the whole wheat flour, I highly recommend this brand. It performs the best in yeast-based recipes out of any type that I’ve tried! It rises taller and has a more tender texture, which makes it perfect for this monkey bread.
When it comes to yeast, I absolutely love Red Star Yeast! It’s the best yeast of any type I’ve tried, and it always ensures my bread, cinnamon rolls, and even this monkey bread turns out perfectly every time. I prefer their “Quick Rise” yeast, but their regular active dry yeast works just fine too. I can’t always find their yeasts at the grocery stores near my house, so I buy it online here.
Once you’ve made and kneaded the dough (I’ve found kneading by hand results in a more tender texture, and I also love how soothing that process can be!), you’ll divide it into 80+ little pieces. I recommend using a small serrated knife to do this! Cut the dough in half… Then half again… Then half again… Then half one more time… To get 16 segments! Roll each of those segments into a short rope, and cut each rope into 5 equal-sized pieces. That will yield exactly 80 small balls!
Before layering them in the pan, you’ll dip each dough ball into a mixture of warm milk and a tiny bit of melted butter. (This is how you’ll cut out lots of calories compared to the traditional recipes!) Let the excess drip off; then roll the ball into another mixture of cinnamon and coconut sugar. Set it in the bundt pan, and repeat with the remaining balls.
Tip: Use one hand for the milk and melted butter bowl and your other hand for the cinnamon and coconut sugar!
Now it’s time to let the dough rise until it fills at least ¾ of the bundt pan or looks about double in size. That should take around 30-45 minutes. Then pop the pan in the oven, set a timer, and just a few minutes after it rings…
Invert the pan onto a plate and enjoy! Just look at that sweet gooey caramel… Doesn’t it look amazing?? ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy homemade monkey bread!
| The Ultimate Healthy Monkey Bread | | Print |
- for the dough
- 1 ¼ cups (300mL) warm nonfat milk (100-110°F)
- ½ tbsp (7g) unsalted butter, melted
- 3 tbsp (36g) coconut sugar
- ½ tsp salt
- 4 ½ tsp (14g or two ¼-oz packages) dry yeast
- 3 ½ – 4 ½ cups (420-540g) whole wheat flour
- for the coating
- ½ cup (120mL) warm nonfat milk (100-110°F)
- 1 tbsp (14g) unsalted butter, melted
- ¾ cup (144g) coconut sugar
- 4 tsp ground cinnamon
- To prepare the dough, stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 3 cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
- Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Shape the dough into a ball, and let the dough rest while preparing the filling.
- Coat a 12-cup bundt pan with nonstick cooking spray. To prepare the coating, whisk together the milk and butter in a small bowl. Stir together the coconut sugar and cinnamon in a separate small bowl.
- Using a sharp serrated knife, cut the dough into 16 pieces (cut in half, then half again, then half again, then half one more time). Roll each piece into a short rope, and cut each rope into at least 5 pieces. (Re-flour your hands and work surface if the dough is too sticky!) This should yield 80+ small pieces of dough.
- Working with one small piece of dough at a time, dip it into the bowl with warm milk and butter with one hand. Let the excess drip off; then roll it around in the bowl of cinnamon and coconut sugar with your other hand. Place into the prepared bundt pan. Repeat with the remaining small pieces of dough, layering them evenly into the bundt pan.
- Lay a clean, dry towel over the top of the bundt pan, and place it in a warm draft-free place to let the dough rise for 30-45 minutes, or until it has doubled in size or fills ¾ of the bundt pan.
- Preheat the oven to 350°F. Bake for 22-25 minutes or until the sides of the dough pieces on top feel firm to the touch. Cool for 5-10 minutes before inverting onto a serving plate.
Any milk may be substituted for the nonfat milk.
Brown or granulated sugar may be substituted for the coconut sugar, but the monkey bread will no longer be clean-eating friendly. I do not recommend using any liquid sweeteners (i.e. honey, pure maple syrup, or agave) or stevia.
I highly recommend Red Star Yeast! Their yeast works the best out of any yeast I’ve tried, and I absolutely love their “Quick Rise” yeast. Active dry yeast, rapid or quick rise yeast, and bread machine yeast will all work.
I’ve found that Gold Medal whole wheat flour and Bob’s Red Mill whole wheat flour typically work the best because they rise better when letting the rolls double in size compared to other brands.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. (However, depending on the brands, the former two don't always rise as well. Just something to keep in mind!)
I have not found a good gluten-free flour blend or gluten-free substitute that will work in this recipe.
When allowing the dough to rise, I prefer to start preheating the oven to its lowest temperature (typically around 150°F) for about 3-4 minutes. When the inside of the oven feels warm (similar to the temperature you’d feel if you stood underneath a heating vent!), turn off the oven, place the towel-topped pan into the center of the oven, and shut the oven door completely.
{clean eating, low fat, vegan option}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Skinny Monkey Bread Bites
♡ Healthy Classic Cinnamon Rolls
♡ 45-Minute Healthy Cinnamon Rolls
♡ Healthy Chocolate Cinnamon Rolls
♡ Healthy Pumpkin Cinnamon Rolls
♡ Dark Chocolate Cranberry Coffee Cake
♡ Peach Streusel Coffee Cake
I’d love to try making these but adding pumpkin purée to the batter for a pumpkin flavour in the dough itself! Can you suggest how to best do this and not ruin the consistency?
I’m honored that you’d like to try this recipe Beth! I’d actually recommend using this recipe of mine instead to make the dough. You’ll need to double that pumpkin dough recipe, but it’ll be easier to follow that recipe rather than try to modify this one! Then follow the rest of this monkey bread recipe for the coating and baking method. Does that make sense? 🙂 I’d love to hear how your monkey bread turns out if you try doing that!
Looks amazing! Is it possible to do the prep the night before so it can be tossed in the oven the next morning?
I’m honored that you’d like to try my recipe, Rachel! I haven’t had the best luck with that method; the monkey bread bits don’t rise nearly as high when prepared that way. However, this does reheat fairly well! So my recommendation would be to fully bake this monkey bread the night before, invert it onto a baking sheet lined with a silicone baking mat, parchment paper, or foil instead of a plate, and then loosely cover the top with foil once it’s completely cooled. Then in the morning, pop that baking sheet (still with the foil over the monkey bread to prevent it from drying out!) in the oven until the monkey bread is warmed through. 🙂 I’d love to hear what you think if you try making this monkey bread!
Amy: Is there any way to use monk fruit as a sweetener? I’m thinking it won’t work in the coating because it won’t melt the same. I have a couple of diabetic neighbors I like to bake for plus my WW friends. 🙂
I’m honored that you’d consider making this recipe — especially for your neighbors and friends! You’re so kind and thoughtful to do that, Sharon! 🙂
You’re correct; the texture won’t be quite the same. If using a 1:1 monk fruit sweetener (ie Lakanto’s classic or golden products!), then they don’t quite caramelize the same way as coconut sugar (or cane sugar). They stay mostly granular instead. However, if it’s really important to use a no-calorie sweetener, your monkey bread will still taste delicious with either of those products, even if the coating doesn’t have quite the same texture!
I’d love to hear what you think of this monkey bread if you end up making it!
Hey Amy! Can I skip the yeast/rise part and use self rising flour?! I’ve never had success with yeast and I want to make this!!!!!! Looks amazing! Love your recipes and make one of your baked goods about every other day ☺️
Thank you! Helps my family enjoy while being healthy
You’re so sweet, Gloria!! You just made my entire week — I’m truly honored that you make my recipes so often! That’s the best kind of compliment… And the best kind of holiday gift too! 😉
If you don’t mind me asking, where are you based? Are you in the US, by any chance? What other yeast-based recipes have you tried, and what happened when you did?
I always get the temperature wrong with breads, so I stick with self rising flour. Cheater I know 😃 I’m in Ontario, Canada currently enjoying your peppermint mocha truffles that I made today! One batch I dipped in dark chocolate and the other I used a sugar free syrup and pumpkin instead of apple sauce to get the carbs lower. Both turned out amazing! Thanks Amy!
I’m so sorry for my delayed response, Gloria! I took time off to be with my family during the holidays, and I’m just now able to catch up on blog-related things.
I haven’t tried making this (or any of my yeast-based recipes) with self-rising flour, so I’m honestly not sure. However, I have a super easy method to make sure your milk/water/liquid isn’t too hot for yeast recipes! And that’s…
Dip your pinky into the liquid. If it feels like about the same temperature as hot water for a shower or bath, then that’s perfect! If it’s too hot for your skin, it’ll be too hot for the yeast. 😉
I’m so glad you enjoyed the truffles!! Thank you SO much for taking the time to let me know. That really means a lot! ♡ (And I loved hearing your recipe tweaks too — thanks for sharing!!)
Should we follow grams or cups for the flour? In the recipe it’s 3½-4½, which should be around 420-540g rather than 240-300g
Thank you so much for catching that typo Sue! All fixed — and I triple checked the other gram and mL measurements too. 🙂 I’d love to hear what you think if you try making this monkey bread!
Hi Amy. I don’t have a bundt pan, do you think I could bake this in a regular cake pan (7 or 9 inch round, or 9 inch square) or maybe muffin tins? And if so, what temperature and time do you recommend for baking?
I really appreciate your interest in my recipe, Kelsey! I haven’t tried regular cake pans, but muffin tins or mini muffin tins will work! I’d recommend the same baking temperature of 350°F. If using mini muffin tins, begin checking after 10 minutes or so. If using standard muffin tins, start checking after 12 or 13 minutes. They may need a bit more time to finish baking (especially depending on how full you fill the muffin cups!), but it’s always easier to pop the pans back in the oven than it is to salvage burnt monkey bread. 😉 If they don’t come out of the muffin tins after inverting, then gently run a knife around the edges to help coax them out.
I’d love to hear what you think if you end up making this recipe!
Hi! Does this have to be served fresh? I’d like to make it but I’d need to bake it ahead of time, about a day or two in advance. Maybe even warm it up slightly before serving? Would this work? What is the best way to store it? Fridge? Freezer? Cupboard?
Thanks!