Pizza Monkey Bread Recipe

Monkey bread, tear and share bread or pull apart bread? Make this tasty pizza sauce filled beauty that will prove name doesn’t matter!

As I recently have a little time, I was looking on the internet the other day. Trying to find fresh, interesting ideas, inspiring dishes that I’ve never tried before, to impress my family with. Looking for a long time yet could not find any interesting stuff. Right before I wanted to give up on it, I came upon this fabulous and easy treat simply by chance. The dessert seemed so scrumptious on its snapshot, it required immediate actions.

It absolutely was not so difficult to imagine just how it is made, its taste and how much my hubby will want it. Actually, it is very easy to delight the guy in terms of cakes. Anyhow, I got into the webpage: Suncakemom and used the simple instuctions that had been coupled with impressive shots of the operation. It really makes life rather easy. I could suppose it’s a bit of a effort to take snap shots in the midst of cooking in the kitchen as you usually have gross hands therefore i seriously appreciate the time and energy she placed in to build this post .

With that said I’m inspired to present my very own formulas in a similar way. Many thanks for the idea.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. I must mention it was a great success. They prized the flavour, the overall look and loved getting a sweet such as this during a stressful week. They basically wanted even more, more and more. So the next occasion I am not going to commit the same mistake. I’m likely to double the quantity .

This Pizza Monkey Bread Recipe is from SunCakeMom.


In a kneading bowl measure flour, sliced room temperature butter, egg, milk, water and crumbled fresh yeast.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place to rise for about 45 – 90 minutes depending on temperature. (We can put it in the briefly heated 100°F / 40°C oven. Be careful not to turn the heat higher than that as it would kill the yeast so the dough didn’t rise.)


In the meantime, prepare the filling. Chop tomatoes or simply use pureed tomato, basil, oregano, salt and olive oil in a blender.

Pour it into a saucepan, bring it to boil and simmer it in low-medium heat for about 20 minutes while stirring occasionally. Take it off heat and set it aside. Pouring hot sauce on the dough would make it gooey and so hard to handle that it would ruin our day.


After an hour waiting take dough out of the bowl onto a well-floured work surface. Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Cut the rolled out dough into 4×4 equal squares.

Spoon the preferably room temperature tomato sauce into each small squares.

Quickly make little dough balls out of them by grabbing the opposite corners and pressing them lightly together.

When making the balls, use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.

Place the dough balls into a pizza tray loose otherwise they could stick together.

Brush the leftover tomato sauce on top.

Finish it with putting grated cheese on top then set the dough aside in a warm place to rest/raise for another 20 minutes.

Put the monkey bread into the 350°F / 180°C preheated oven for about 30 minutes or until cheese gets golden brown.

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