Deliciously Easy Protein Monkey Bread Recipe for Sweet Cravings

Protein Monkey Bread Recipe that actually satisfies a sweet tooth without sending your whole day off the rails. That’s what I was after one late night when my cravings wouldn’t quit. I wanted something gooey, warm, and pull-apart fun, but also something I could enjoy for breakfast without a sugar crash. After a bunch of tweaks, this version finally nailed it. It’s soft and sticky, smells like a bakery, and packs a solid protein punch. If you’ve got a mixing bowl and a craving, you’re halfway there.

What You Need for High Protein Monkey Bread

If you’ve never baked yeasted dough before, don’t stress. This recipe stays simple and friendly, and you can even swap in shortcuts if you need them. I’ll share ingredient swaps later, but here’s the go-to lineup that gives the best texture, sweetness, and protein.

Dry Ingredients

• 2 and 3/4 cups bread flour or all-purpose flour
• 1 cup vanilla whey or whey-casein blend protein powder
• 1 packet instant yeast, about 2 and 1/4 teaspoons
• 1/3 cup granulated sweetener of your choice, or regular sugar
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon for the dough, plus more for coating

Wet Ingredients

• 1 cup warm milk, 100 to 110 F, dairy or unsweetened almond milk
• 3 tablespoons unsalted butter, melted, plus more for coating
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

For the Cinnamon Coating and Glaze

• 1/2 cup granulated sweetener or sugar
• 1 tablespoon cinnamon
• 3 tablespoons melted butter for dunking
• 1/2 cup Greek yogurt
• 1/2 cup powdered sweetener or powdered sugar
• Pinch of salt and splash of milk for thinning if needed

Tools: large mixing bowl, small bowl for yeast, whisk, rubber spatula, measuring cups, 10-inch bundt pan or a loaf pan, kitchen scale if you want to be precise, and a warm spot for proofing.

Yield: about 12 servings. Bakes in: 25 to 30 minutes. Total time with rising: about 1 hour and 45 minutes.

Tip: If you’re gluten sensitive, hop over to these gluten-free bread recipes to plan a swap you’re comfortable with.

How to Make High Protein Monkey Bread with Protein Powder

Step-by-Step Directions

• Activate the yeast: In a small bowl, stir warm milk with 1 teaspoon of your sweetener. Sprinkle yeast over the top and let it sit for 5 to 10 minutes until foamy. If it doesn’t foam, your yeast might be old or the milk was too hot or too cool.
• Mix the dry: In a large bowl, whisk flour, protein powder, remaining sweetener, salt, and 1 teaspoon cinnamon.
• Add wet: Pour the foamy yeast mixture, melted butter, egg, and vanilla into the dry bowl. Stir with a spatula until a shaggy dough forms. If it’s too dry, add 1 tablespoon milk at a time. If too sticky, dust in 1 tablespoon flour.
• Knead briefly: Turn dough onto a lightly floured surface and knead for 3 to 4 minutes, just until smooth and elastic. Protein powder can tighten dough a bit, so be gentle.
• First rise: Place dough in a lightly greased bowl, cover, and proof in a warm place for 45 to 60 minutes, or until puffed and nearly doubled.
• Prep the coating: Mix 1/2 cup sweetener and 1 tablespoon cinnamon in a shallow bowl. Melt 3 tablespoons butter in another bowl.
• Shape the balls: Punch down dough, then pinch off small pieces about 1 inch each. Roll into balls. Dip each ball in butter, then roll in the cinnamon sugar.
• Layer in pan: Grease a bundt pan well. Place coated balls in layers, nestling them in without packing too tightly.
• Second rise: Cover and let rise again for 20 to 30 minutes until puffy.
• Bake: Bake at 350 F or 175 C for 25 to 30 minutes, until the top is golden and the center feels set when pressed lightly.
• Glaze: Whisk Greek yogurt, powdered sweetener, pinch of salt, and a splash of milk until pourable. Drizzle over warm monkey bread.

Don’t skip the two rises. They keep the texture soft despite the protein powder. Also, I like to mix half whey and half casein because it bakes up plush and not rubbery.

If you’re looking for more baking patterns and easy batter tricks, I love the hands-off vibe in this no knead gluten-free bread method. It shows how gentle handling can still deliver a great crumb, which totally applies here.

Note for air fryer fans: You can set the air fryer to 320 F and bake in a smaller round pan for 14 to 18 minutes, checking early. Cover with foil if the top browns too fast.

One more thing. If you’re serving guests, slice a piece while it’s still warm and drag it through the yogurt glaze puddles. It’s indulgent, but still protein smart.

Storage Directions for Healthy Monkey Bread

This keeps well, but like most enriched bread, it’s best within a day. Here’s how I handle leftovers without losing that soft pull-apart magic.

Room temp: Store in an airtight container for up to 24 hours. Reheat in the microwave for 10 to 15 seconds per piece to soften.

Fridge: Keep up to 4 days. The glaze might firm up, so reheat gently and spoon on a touch more yogurt glaze or a splash of warm milk to moisten the edges.

Freezer: Freeze portions without glaze in a zip bag for up to 2 months. Thaw at room temp, then warm at 300 F for 8 to 10 minutes and glaze fresh.

If you’re packing this in a lunch box, balance it out with something crisp. I like a handful of baked banana chips for a contrast of textures. Honestly, the crunchy-sweet next to the soft cinnamon bites just works.

Quick note for flavor after day one: a light spray of water or milk before reheating in the oven brings life back to the crumb. You don’t need much, but the steam refreshes the doughy layers.

P.S. If you’re watching sugar closely, you can cut the glaze by half and still enjoy every pull-apart piece. The cinnamon coating carries the flavor.

Alternatives and Substitutes for Monkey Bread Ingredients

Let’s talk swaps. If you’ve got dietary needs or just a half-empty pantry, you still have options.

Flour: All-purpose is classic. Bread flour gives more chew. For gluten-free, use a 1-to-1 gluten-free blend with xanthan gum and add 1 tablespoon more milk if the dough feels tight. I’ve had readers use oat flour blends with mixed results. If you go that route, expect a denser texture and keep moisture high.

Protein powder: Whey-casein blends are most forgiving. Pure whey can get bouncy, so reduce the whey by 2 tablespoons and replace with flour. Plant-based blends often need more moisture. Add milk 1 tablespoon at a time while mixing the dough until it’s soft and tacky, not wet.

Sweetener: Any granulated sweetener works in the dough. For coating, I like regular sugar because it caramelizes beautifully, but monk fruit or erythritol will still do the job. In the glaze, powdered sugar or a powdered sweetener both work.

Dairy: Swap milk with almond milk and butter with coconut oil if needed. Greek yogurt glaze can become coconut yogurt glaze with a pinch of salt and a few drops of vanilla to round it out.

Spices and add-ins: Try pumpkin spice, orange zest, or a little nutmeg. Stir in chopped pecans or mini chocolate chips while you layer the dough balls in the pan.

My neighbor tried this with almond milk and a plant protein blend. She texted me saying, “I didn’t expect it to be this fluffy. My kids ate it before I could take a photo.” That’s a win to me.

If you’re curious about broader bread techniques to adapt this recipe to your diet, this guide on homemade focaccia shows how small hydration changes affect texture. It’s a different bread, but the concept helps when you’re tweaking doughs at home.

Lastly, if you need to keep your Protein Monkey Bread Recipe on the lighter side, cut the butter dunk in half and mist the dough balls with cooking spray before rolling in cinnamon sugar. Still delicious, still sticky, just a bit leaner.

More High Protein Dessert Recipes

I’m a firm believer that dessert can fit a balanced day, especially when it brings some protein to the table. If you love this Protein Monkey Bread Recipe, you might also enjoy creamy, spoonable treats after dinner.

When I want something fast, I whip up a bowl of high-protein Oreo fluff. It hits that nostalgic cookies-and-cream vibe and takes almost no time. Another fun one is banana bread bites made from leftover muffins, crumbled and folded with Greek yogurt and a drizzle of peanut butter. Not fancy, but delicious.

If you’re craving warm and cozy flavors, pair a slice of monkey bread with a mug of your favorite tea and a cinnamon stick. The protein helps it feel more like a satisfying snack than a sugar bomb. It’s the same energy I love in this Protein Monkey Bread Recipe, which is all about pleasure plus fuel.

Common Questions

Can I prep the dough the night before?
Yes. After the first rise, shape the balls, coat them, and layer in the pan. Cover and refrigerate overnight. Let it sit at room temp for 45 minutes the next day, then bake.

What if I only have pure whey protein?
It can work. Reduce whey by 2 tablespoons and add 2 tablespoons flour. Keep the dough soft and slightly tacky to avoid a tough crumb.

Can I make this without a bundt pan?
Absolutely. Use a loaf pan or an 8-inch square pan. Just don’t pack the balls too tightly so heat can circulate.

Is the glaze required?
No, but it adds moisture and tang. If you skip it, brush the warm bread with a little melted butter and a dusting of powdered sugar.

How do I keep it fluffy?
Give the dough time to rise, avoid adding excess flour, and bake just until golden. Overbaking is the quickest way to dry it out.

A Sweet, High-Protein Finish You’ll Make Again

You now have a Protein Monkey Bread Recipe that’s cozy, simple, and a little better for you. It’s the kind of bake that turns a regular morning into a good one, especially when the cinnamon smell takes over your kitchen. If you want to compare styles or try another spin, check out this take on High Protein, No Sugar Monkey Bread, or bake a small-batch version in your air fryer with Protein Monkey Bread in the Air Fryer. I hope you’ll save this recipe and make it your own, whether you keep it classic or go wild with chocolate chips.

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