Whole Wheat Monkey Bread with Vanilla Icing

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by | Read time: 2 minutes

You might begin brunch with coffee or tea. Or maybe bottomless mimosas are more your style. You might go for a parfait, pancakes or poached eggs. Add a side of potatoes or maybe some fruit. No matter what you eat or drink throughout the meal, one thing is certain: the best brunches end with monkey bread. Make yours even better by whipping up this whole wheat version with vanilla icing. Enjoy!

Side of Whole Wheat Monkey Bread with Vanilla Icing | Vitacost.com/blog

Serves 12-16



5 cups Bob’s Red Mill Whole Wheat Pastry Flour
3/4 cup sugar, divided
2-1/4 tsp. active dry yeast (or one packet)
1 tsp. salt
1 tsp. cinnamon
1-1/2 cups milk, warmed to about 110°F
1/4 cup butter, melted and cooled
2 eggs


1/2 cup brown sugar
1 cup butter
1 tsp. vanilla extract


1 cup powdered sugar
4 oz. cream cheese, softened
2-3 Tbsp. milk
2 Tbsp. butter, softened
1 tsp. vanilla extract


  1. First, prepare the dough. In a large bowl of a stand mixer, combine warmed milk with 1/4 cup sugar. Add yeast and set aside for 5 minutes.
  2. Add butter, egg and flour and use a dough hook on low to mix for 3 minutes until fully incorporated.
  3. Add salt and increase speed to medium for 4 minutes. Dough should still be wet,
  4. Lightly grease a clean bowl with oil. Transfer dough to bowl and turn over to coat with oil. Cover with plastic wrap and set in fridge overnight.
  5. In a small bowl, combine ½ cup sugar and cinnamon.
  6. Remove dough from refrigerator and evenly separate into 2 pieces. Roll each out to form two 1/2-inch thick rope. Cut dough into 1/2-inch pieces and roll into balls. Coat each ball with cinnamon-sugar mixture and place pieces in 10-inch nonstick Bundt pan. Continue adding balls to pan until all has been used up.
  7. Cover pan with plastic wrap and let dough rise in a warm place for about 45 minutes. Dough should nearly double in size.
  8. Preheat oven to 350 degrees F and prepare syrup.
  9. In a medium pot over low heat, melt and combine butter and sugar. Remove from heat, add vanilla and let mixture cool.
  10. Uncover dough and top with syrup. Bake for 30-40 minutes until fluffy. Let cool in pan for 15 minutes. After, transfer to serving platter and allow to cool for an additional 20 minutes.
  11. Meanwhile, get icing ready. In a medium bowl, combine cream cheese and butter. Add powdered sugar and vanilla extract and mix until incorporated. Add milk, if needed, for consistency.
  12. Drizzle icing over bread and serve.