If you have a soft spot for warm, comforting treats that combine bursts of fresh fruit with cinnamon-sugar sweetness, you are going to love this Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe. Imagine pulling apart pillowy, buttery dough pieces that melt in your mouth, each one bursting with juicy blueberries and coated in a heavenly swirl of cinnamon sugar, all finished off with a luscious vanilla glaze. This is the kind of recipe that turns a simple breakfast or snack into an unforgettable moment filled with smiles and satisfied sighs.
Ingredients You’ll Need
The magic of this Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe lies in its simple yet carefully chosen ingredients. Each one plays a key role in building layers of flavor, texture, and that enticing aroma that will fill your kitchen.
- Warm milk (1/2 cup): The perfect temperature activates the yeast for that fluffy dough rise.
- Active dry yeast (2 1/4 teaspoons): The essential leavening agent that gives the bread its light, airy texture.
- Granulated sugar (1/4 cup + 1 cup): Sweetens the dough gently and provides that irresistible cinnamon-sugar coating.
- Unsalted butter (3/4 cup total): Adds richness and helps create a tender crumb and moist coating.
- Large egg (1, lightly beaten): Binds ingredients and contributes to a soft, golden dough.
- Vanilla extract (1 1/2 teaspoons): Brings warmth and depth to both the dough and the glaze.
- Salt (1/2 teaspoon): Balances and enhances the sweetness.
- All-purpose flour (3 cups): The body of the bread, giving structure and chew.
- Ground cinnamon (2 teaspoons): Infuses the coating with that classic, cozy spice.
- Fresh blueberries (2 cups): Burst with juicy freshness to brighten up every bite.
- Powdered sugar (1 cup): The base for the smooth, sweet vanilla glaze.
- Milk or cream (2-3 tablespoons): Helps thin the glaze to a perfect drizzle consistency.
How to Make Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe
Step 1: Activate the Yeast
Start by stirring together warm milk, active dry yeast, and a teaspoon of sugar in a large bowl. Let it sit for 5 to 10 minutes until it becomes foamy. This foamy sign means your yeast is alive and ready to work its magic for that perfectly risen dough.
Step 2: Combine Wet Ingredients
To the yeast mixture, add melted butter, the remaining sugar, the lightly beaten egg, vanilla extract, and salt. Mix everything thoroughly until you have a seamless, fragrant base for your dough.
Step 3: Add Dry Ingredients and Form Dough
Gradually add in the flour, blending in one cup at a time so that a shaggy dough starts to take shape. It’s a little messy but stick with it—you’re building the foundation for the fluffiest monkey bread ever.
Step 4: Knead the Dough
Transfer the dough onto a floured surface and knead for about 5 to 7 minutes, or until it becomes smooth, elastic, and just a touch springy to the touch. This kneading step is key for that tender but structured texture in the finished bread.
Step 5: First Rise
Place the dough into a bowl lightly coated with oil, turning it to cover with a thin layer. Cover the bowl and leave the dough alone in a warm spot for an hour to an hour and a half to double in size. This rising period is essential for lightness.
Step 6: Prepare the Cinnamon Sugar Coating
While the dough is rising, mix sugar and cinnamon together in a shallow bowl to create the sweet, spicy coating that will adorn each dough piece later.
Step 7: Melt Butter Separately
Melt half a cup of unsalted butter and keep it ready in a separate bowl to use for dipping each piece of dough. This step ensures the perfect buttery finish on your monkey bread.
Step 8: Punch Down and Shape Dough
Once risen, gently punch down the dough to release trapped air. Roll it out on a floured surface to approximately half an inch thick—this thickness allows for easy cutting and even baking.
Step 9: Cut Dough into Pieces
Using a pizza cutter or sharp knife, slice the dough into roughly one-inch pieces. These bite-sized morsels are what you’ll dip into butter and sugar to create that iconic monkey bread clustering effect.
Step 10: Coat Dough Pieces and Add Blueberries
Dip each dough piece into the melted butter, then roll it in the cinnamon sugar mixture for a delectable coating. As you layer the pieces into a greased bundt pan, scatter fresh blueberries evenly to ensure bursting pockets of fruity goodness in every bite.
Step 11: Second Rise in Bundt Pan
Cover the pan with plastic wrap or a clean towel and let the dough rise again for 30 minutes. This second rise puffs everything up, making sure your bread will be soft and pull-apart perfection.
Step 12: Bake Until Golden
Preheat your oven to 350°F (175°C). Bake the monkey bread for 40 to 45 minutes, until it turns a gorgeous golden brown. If the top begins to get too dark, loosely tent with foil to gently finish baking without burning.
Step 13: Cool and Invert
Allow the bread to cool in the pan for about 10 minutes before flipping it onto a beautiful serving platter, revealing the beautiful assembly of cinnamon-sugar-coated dough and juicy blueberries in a stunning spiral.
Step 14: Whisk and Drizzle Vanilla Glaze
Combine powdered sugar, milk or cream, and vanilla extract in a bowl and whisk until smooth. Drizzle this glaze over the warm monkey bread for an irresistibly sweet finish that ties all the flavors together beautifully.
How to Serve Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe
Garnishes
Sprinkle a few fresh blueberries on top after glazing for a fresh look and extra fruity pop. A light dusting of powdered sugar can elevate the presentation and add a delicate sweetness.
Side Dishes
This Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe is wonderful on its own but pairs beautifully with fresh fruit salad or a dollop of whipped cream. A hot cup of coffee or tea is the perfect accompaniment for a cozy brunch.
Creative Ways to Present
Serve your monkey bread in individual ramekins for single portions, making it perfect for parties or special breakfasts. Adding whipped mascarpone cheese or a spill of lemon curd on the side can elevate the flavor experience and impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover monkey bread in an airtight container at room temperature for up to two days. Reheat gently before serving to refresh the soft texture and warm the blueberries.
Freezing
To enjoy this Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe later, freeze the baked and fully cooled bread wrapped tightly in plastic wrap and then foil for up to a month. Thaw overnight in the fridge before reheating.
Reheating
Warm individual slices in the microwave for 15 to 20 seconds or reheat the whole loaf in a 300°F oven for about 10-15 minutes. A quick toast restores its soft, gooey texture and revives that irresistible aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them well to prevent the dough from getting too soggy. Fresh blueberries give the best texture and color, but frozen works in a pinch.
Is this recipe suitable for beginners?
Absolutely! The steps are straightforward, and the ingredients are common staples. Even baking novices will find the process rewarding and the results delicious.
Can I make this recipe dairy-free?
Yes! Substitute dairy milk with almond or oat milk and use a dairy-free butter alternative. The yeast and dough will behave the same, letting you enjoy the flavors without dairy.
How long does the dough need to rise?
The first rise takes about 1 to 1.5 hours until doubled in size. The second rise in the bundt pan is shorter, about 30 minutes, ensuring a light and fluffy bread.
Can I skip the vanilla glaze?
While the glaze adds a lovely sweetness and visual appeal, you can enjoy the monkey bread without it. It’s delicious just coated in cinnamon sugar and bursting with blueberries.
Final Thoughts
If you’re craving a warm, comforting treat that feels like a hug from the inside, it’s time to dive into this Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe. From the tender, buttery dough to those sweet cinnamon and juicy blueberry bites, every pull-apart piece promises joy. Trust me, once you make this, it’ll become one of your favorite ways to brighten up any morning or snack time. So grab your ingredients and make some magic happen in your kitchen!
Print
Blueberry Monkey Bread with Cinnamon Sugar & Vanilla Glaze Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Blueberry Monkey Bread is a sweet, pull-apart treat featuring tender dough coated in cinnamon sugar with bursts of fresh blueberries. Soft and flavorful, it’s perfect for breakfast, brunch, or dessert and is beautifully complemented by an optional vanilla glaze.
Ingredients
For the Dough:
- 1/2 cup warm milk (105-115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
For the Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups fresh blueberries
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
- Combine Wet Ingredients: Add the melted butter, remaining sugar, egg, vanilla extract, and salt to the yeast mixture. Stir to combine.
- Add Dry Ingredients: Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook until dough is elastic and smooth.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Coating: In a shallow bowl, combine the sugar and cinnamon. Set aside.
- Melt the Butter: Melt the remaining 1/2 cup of butter and pour it into a separate bowl for dipping.
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Shape the Dough: Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness.
- Cut into Pieces: Use a pizza cutter or knife to cut the dough into small, approximately 1-inch pieces.
- Coat and Arrange: Dip each piece of dough into the melted butter, then toss it in the cinnamon-sugar mixture. Place the coated dough pieces into a well-greased bundt pan, evenly distributing the blueberries among the dough pieces.
- Second Rise: Cover the bundt pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the monkey bread for 40-45 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, cover it loosely with foil.
- Cool: Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate.
- Whisk Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle Glaze: Drizzle the glaze over the warm monkey bread for a sweet, glossy finish.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast.
- Fresh blueberries work best to add juicy bursts of flavor; avoid canned or frozen for best texture.
- The glaze is optional but adds a lovely sweetness and shine.
- If you prefer a less sweet version, reduce the sugar in the coating or glaze.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
