Description

This Easy Blueberry Monkey Bread is a delightful, pull-apart treat featuring soft, buttery dough balls rolled in cinnamon sugar and studded with fresh blueberries and blueberry jam. Baked to golden perfection in a bundt pan and served with a luscious brown butter cream cheese icing, this recipe is perfect for breakfast, brunch, or a sweet snack. The dough is simple to prepare with basic ingredients and requires a bit of rising time, resulting in tender, flavorful bites that everyone will love.

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

Cinnamon Sugar Coating

1 cup brown sugar
2 teaspoons cinnamon
1 stick salted butter, melted

Fruit Filling

1 jar blueberry jam (approx. 10-12 ounces)
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

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Instructions

Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, active dry yeast, and honey or brown sugar. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is active.
Make Dough: Add softened butter, eggs, all-purpose flour, and kosher salt to the yeast mixture. Knead the dough using the stand mixer for about 4 minutes until it forms a smooth ball. Cover the bowl and let the dough rise at room temperature for 1 hour or until doubled in size.
Prepare Bundt Pan and Coatings: Butter a bundt pan thoroughly. Combine brown sugar and cinnamon in a shallow bowl. In another bowl, have melted butter ready. Sprinkle 1 tablespoon of cinnamon sugar and 1/4 cup of blueberries evenly over the bottom of the bundt pan.
Assemble Monkey Bread: Punch down the risen dough and divide it in half, then cut into 28 pieces total. Dip half of these dough pieces in melted butter, roll in cinnamon sugar, and place them in the bundt pan. Spoon half of the blueberry jam evenly over this layer, then sprinkle with 1/4 cup of blueberries. Repeat with the remaining dough pieces, jam, and blueberries. Drizzle any remaining melted butter and cinnamon sugar over the top. Cover and let the assembled dough rest for 15-20 minutes. Preheat the oven to 375°F (190°C).
Bake: Bake the monkey bread in the preheated oven for 40-50 minutes. If the top browns too quickly, loosely cover it with foil to prevent burning. After baking, let it cool for 5 minutes, then run a knife around the edges to loosen and invert the bread onto a serving plate.
Prepare Icing: While the bread bakes, melt 4 tablespoons of butter in a pot over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. In a bowl, whisk together the browned butter, softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Serve: Drizzle the brown butter cream cheese icing over the warm monkey bread or serve it on the side for dipping. Enjoy this sweet, gooey treat fresh and warm.

Notes

Ensure milk is warm but not hot to properly activate yeast without killing it.
Use room temperature butter and eggs to help the dough come together smoothly.
If using frozen blueberries, do not thaw before adding to avoid excess moisture.
Cover the dough properly during rising to prevent drying out.
The brown butter icing adds rich flavor but can be omitted or substituted with plain cream cheese icing if preferred.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American