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Easy Blueberry Monkey Bread. This is the monkey bread recipe you need for spring and summer days. Soft and fluffy dough balls coated with cinnamon sugar and sweet blueberry jam. Serve while warm, drenched with brown butter icing that melts into every nook and cranny. There’s nothing not to love, every doughy bite is full of sweet blueberry goodness. And the icing is just that, “icing on the cake”. So yummy.
You all! We have a monkey bread recipe and such a fresh take on monkey bread too!! I just adore this sweet, blueberry bread. I’m so excited to share the recipe, and just in time for Mother’s Day this weekend too!
I haven’t talked much about this particular story because this is only my second-ever monkey bread recipe. But monkey bread, specifically my mom’s Christmas morning monkey bread, will always be one of my favorite foods.
Back when my family still lived in Ohio, my mom would prep two loaves of her famous monkey bread every single Christmas Eve. She’d only make the bread on Christmas Eve, so it was always the most special treat to enjoy on Christmas morning.
My mom’s recipe is very retro. She would use store-bought dough, frozen Rhodes loaves to be exact, a couple boxes of butterscotch pudding mix, brown sugar, and a lot of melted butter.
Her process went like this, thaw the dough all day Christmas Eve. Then cut the thawed loaves of dough and dip them one by one through the butter, then the brown sugar, then back through the butter, and finally through the butterscotch pudding mix.
They always turned out deliciously doughy, sticky, and sweet. We loved every bite.
These days, we usually stick to a less sugar-filled breakfast. But my brothers and I will always love Mom’s monkey bread!
When I had this idea come into my head for a sticky blueberry monkey bread, I knew I had to make it. Something about this recipe sounded so yummy. I knew it would be great for Mother’s Day this weekend.
Details
The dough is the simplest to make. Simply mix the yeast with warm milk and a small touch of honey, maple syrup, or brown sugar. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”. If the yeast doesn’t look bubbly on top, that means it’s probably old yeast. You should try again with fresh yeast. Sometimes it randomly happens, so just keep an eye out!
Next, add the butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then it’s time to assemble. This means you’ll need to take the dough and divvy it up into 28 dough balls. No need to stress about making them even in size. Some smaller and some bigger pieces are perfectly OK, actually, they’re better!
Now, take the dough balls and dip them in the butter, and then roll them in the cinnamon-brown sugar mix.
Arrange the balls in a bundt pan and layer them with blueberry jam and fresh blueberries. Nothing too fancy, but once baked up, it’s always impressive, and of course, so delicious.
For the icing, brown the butter and mix it with the cream cheese, sugar, and a touch of vanilla.
Once the bread comes out of the oven, let it sit for a few minutes, then invert it onto a serving plate. Serve, and enjoy every last sweet and delicious gooey bite. This monkey bread is beyond good.
Mom is going to love you even more for making this for her on Sunday.
Looking for other brunch recipes? Here are a few ideas:
Baked Strawberry Cream Cheese Stuffed French Toast
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Lastly, if you make this Easy Blueberry Monkey Bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Blueberry Monkey Bread
Servings: 8
Calories Per Serving: 653 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dough
- 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
Icing
- 4 tablespoons salted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey/sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes. 2. Cover the bowl and let sit at room temperature for 1 hour or until doubled in size.3. Butter a bunt pan. Combine the brown sugar and cinnamon in a shallow bowl. Add the melted butter to another bowl. Sprinkle the bottom of the bundt pan with 1 tablespoon of cinnamon sugar and 1/4 cup of berries. 4. Punch the dough down and divide in half, then into 28 pieces. Dip half the pieces of dough in the melted butter, then roll them in cinnamon sugar, and place them into the bundt pan. Spoon over 1/2 of the jam and 1/4 cup of blueberries. Repeat with the remaining dough. Spoon over the remaining jam and sprinkle with blueberries. Drizzle any remaining butter and cinnamon sugar over top. Cover and let sit for 15-20 minutes. Preheat oven to 375 degrees F. 5. Bake 40-50 minutes. If the top is browning, cover with foil. Allow to cool 5 minutes, then run a knife around the edge of the pan to loosen. Invert the pan onto a plate.6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Whisk the butter, cream cheese, powdered sugar, vanilla, and a pinch of salt. Drizzle the icing over the warm rolls or serve for dipping on the side. Serve and enjoy!
Does it matter what kind of milk (I.e. 1%, 2%, etc.)?
Hey Hailey,
I like to use whole milk, but any milk you enjoy will work here:) I hope you love this recipe! xT
This recipe was amazing. Big hit in our house this morning. I will definitely be making again.
Hey Jennifer,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
Used canned biscuits- to short cut- and didn’t bother with the icing. While I am sure delicious- really didn’t need it! This was amazing! Fresh take on a family favorite and another win from you.
Hey Jane,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
If I used canned biscuits should I change how long the bake time is? Or oven temp?
Hi Cindy,
You can keep the bake time the same:) Please let me know if you give this recipe a try, I hope you love it! xT
I’m going to make this ahead and freeze it for Christmas morning. I’m sure it will be delicious.
In the directions it says 3 1/2 – 4 cups of flour. I’m not sure how much to use. I live at 6000 feet in western CO. Please advise.
PS made the cinnamon sugar swirled apple butter bread for all the neighbors, they LOVE it!
AMAZING! Made it exactly as is, it was completely devoured. Made it all same day but will try to make the dough ahead of time next time so I just have to pop it in the oven in the morning and we can eat it sooner!
Hi Aislynn,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
If I made this through step 4, and froze it, would I let it sit to room temperature before baking?
Yes, I would let it sit room temp! xT
Does this freeze well? I’m going on a family trip and would love to make this ahead of time.
Hi Erin,
Totally, this is a great recipe to freeze! Please let me know if you have any other questions, I hope this turns out well for you! xT
If one needed to make this quickly, could you use refrigerated biscuit or croissant dough?
Hey Elaine,
You bet, you’ll want to use biscuit dough! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Can I make this in a different type of pan? I have yet to invest in a Bundt pan. I have square, rectangle, and circular cake and baking pans. Bread loaf pans and cupcake pans.
Hi Sandra,
Sure, a loaf pan should work nicely, you may need to use two:) Please let me know if you have any other questions, I hope you love this recipe! xT
If I wanted to make the dough ahead of time and cake the next day, at what point in the recipe should I stop? Would it be okay to roll the dough balls into the chin/sugar and put the berries and everything into my Bundt pan and then refrigerate until the next day? Or should I refrigerate my dough after the first rise before cutting up into dough balls?
*bake the next day
*cinn/sugar
Hey Sierra,
You could totally just make the entire recipe up until the point of baking, cover it and pop in the fridge, allow it to come to room temp before baking:) I hope you love this recipe, please let me know if you have any other questions! xT
Looks yummy! How many ounces is the jar of blueberry jam?
Thanks so much Diane!! I used a 13 ounce jar of jam:) Please let me know if you have any other questions! xT
Can I make this ahead and freeze it similar to your other yeast-based treats?
Hi Jackie,
Totally, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Hello, I’m needing to make ahead for visitors…could I freeze this?
Hi Emily,
You bet, you can freeze after step 4:) Let me know if you have any other questions! xx