Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 2 cups fresh blueberries
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, melted (for glaze)
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Instructions
- In a bowl, combine flour, sugar, yeast, and salt.
- Mix warmed milk, melted butter, and egg in another bowl.
- Combine wet and dry ingredients; knead until smooth.
- Let rise until doubled, about 60 minutes.
- Preheat oven to 350°F (175°C).
- Grease a bundt pan.
- Roll dough into balls and layer with blueberries in the pan.
- Mix brown sugar and cinnamon; sprinkle between layers.
- Bake for 30-35 minutes.
- For glaze, whisk melted butter, powdered sugar, and milk until smooth.
- Drizzle glaze over warm monkey bread before serving.
Notes
Store leftover monkey bread at room temperature for up to two days or refrigerate for up to five days. It also freezes well.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg