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 most recently have a little time, I had been looking on the web yesterday. On the lookout for fresh, fascinating tips, inspiring dishes that We have never tasted before, to amaze my loved ones with. Hunting for a long time unfortunately could not come across too many interesting things. Right before I wanted to give up on it, I found this delicious and easy treat by chance. The dessert looked so scrumptious on its snapshot, that required prompt action.

It was not so difficult to imagine just how it’s created, its taste and just how much my hubby is going to like it. Actually, it is rather easy to impress the man when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyhow, I visited the webpage: Suncakemom and used the step by step instuctions which were combined with great photographs of the operation. It really makes life faster and easier. I could suppose it is a bit of a hassle to take pics in the midst of baking in the kitchen as you may most often have sticky hands so that i highly appreciate the time and effort she put in to build this blogpost .

Having said that I am encouraged to present my very own formulas in the same way. Many thanks for the idea.

I was fine tuning the initial recipe create it for the taste of my loved ones. I must say that it was a great success. They enjoyed the flavor, the consistency and enjoyed having a sweet such as this during a hectic workweek. They ultimately requested lots more, more and more. Thus the next occasion I’m not going to commit the same mistake. I’m likely to multiply the quantity .

The Pizza Monkey Bread Recipe provided by 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.