There’s something particularly fun about pull-apart bread—fig monkey bread will become a new favorite way to make mornings special. This croissant monkey bread makes quite an impression and is full of flaky layers. Here’s how to make it.
Sun-Maid and Orchard Choice Golden Figs bring their sunny disposition to croissant monkey bread with its swirls of flaky pastry and then drenched with simple syrup. The figs combine with the trifecta of filling goodness: butter, cinnamon, and sugar.
Like all yeasted breads, you start with blooming the yeast and then kneading it, let it rest, so the dough proofs.
Then, the rested dough is rolled into a 15×15 square before spreading the butter evenly across the dough. You’ll fold the dough, one end into the middle and the other end into the middle, often referred to as a book. The dough is then folded again in half—this time, lengthwise which then laminates the butter. This is what gives you the beautiful flaky layers.
Next up the dough gets rolled into a longer rectangle upon which the fig filling is spread. Cut the dough into rectangles and then rolled into croissants that then get placed in a greased Bundt pan. Cover and set aside the dough to proof.
You’ll bake it until lightly golden brown, brushing the top with simple syrup and dusting it with powdered sugar.
Method: Traditional Monkey Bread
Go traditional with the pull-apart bread by making the bread. The fig filled dough is cut into 1-inch squares that then gets placed in the Bundt pan to proof. You’ll follow all the instructions in the recipe below, letting the dough proof as the oven preheats.
We think this bread will become a new holiday favorite and isn’t this a great year to start a new tradition? Let us know if you make it croissant-style or the traditional way in the comments.
FIg Croissant Monkey Bread
For the Brioche
- 1/4 cup whole milk , around 110 degrees
- 1/4 cup granulated sugar
- 2 1/4 teaspoon active dry yeast
- 1/2 teaspoon cardamom
- 1 teaspoon orange extract
- 3 3/4 cups flour
- 1 teaspoon salt
- 2 large eggs , room temperature
- 6 TBSP unsalted butter , melted and cooled
- 3/4 cup sour cream , room temperature
Golden Fig Filling
- 3/4 cup unsalted butter , softened and divided
- 3/4 cup Orchard Choice or Sun-Maid California Dried Golden Figs , thinly sliced
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 2 TBSP simple syrup
- Powdered sugar
Start the Dough
- In a stand mixer, combine the milk, half the sugar, and active dry yeast. Let sit until foamy, about 5 minutes. Add the rest of the sugar, cardamom, orange extract, flour, salt, eggs, melted butter, and sour cream. Using a dough hook, mix on low until combined then turn the mixer to medium and beat for 20 minutes.
- Cover and let rest for 1 hour.
Make the Fig Filling
- Thinly dice the golden figs and mix with ½ cup of the butter, cinnamon, and sugar.
Shape + Bake the Bread
- Roll out the rested dough into a 15×15 square. Spread the remaining butter evenly across the dough. Fold the dough one end to the middle, and the opposite end towards the middle. Then fold the dough in half length wise to create a long rectangle.
- Roll out the rectangle into a longer rectangle, about 5×40 inches. Spread on the fig filling onto the dough. Cut the dough into rectangles about 1 inch thick on the large end.
- Roll each of the rectangles up into a croissant and place in a greased Bundt pan. Cover and let proof for 20 minutes.
- While the monkey bread proofs, preheat the oven to 350 degrees.
- Bake for 25-30 minutes or until lightly golden brown. For exact doneness, the inside should register 190 degrees.
- Brush the simple syrup onto the top of the bread and dust with powdered sugar.