Pizza Monkey Bread

Pizza Monkey Bread

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 currently have some time, I had been surfing on the internet the other day. Attempting to find new, challenging thoughts, inspirational meals that I have never tested before, to delight my loved ones with. Searching for quite some time but could not find too many interesting things. Just before I wanted to give up on it, I ran across this yummy and simple dessert by luck on Suncakemom. The dessert seemed so delicious on its photo, it required immediate action.

It was easy to imagine just how it’s made, its taste and how much boyfriend is going to love it. Mind you, it is rather easy to delight the guy in terms of cakes. Anyways, I went to the site and then used the comprehensive instuctions that have been accompanied by wonderful shots of the task. It just makes life faster and easier. I could imagine that it is a bit of a effort to shoot pics in the midst of baking in the kitchen because you most often have sticky hands thus i genuinely appreciate the time and energy she devote to make this post and recipe conveniently implemented.

That being said I am encouraged to present my own, personal recipes similarly. Thanks for the idea.

I had been fine tuning the main recipe create it for the taste of my loved ones. I can tell you it turned out an incredible success. They enjoyed the taste, the thickness and loved having a sweet like this in the midst of a busy workweek. They basically asked for more, many more. So next time I am not going to make the same miscalculation. I’m gonna multiply the amount to keep them delighted.

This post is based on Pizza Monkey Bread 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.