Fig Croissant Monkey Bread

annelieszBreads, HolidaysLeave a Comment

golden fig monkey bread

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.

Golden Fig monkey bread is the special occasion bake for memorable mornings. Pull-apart croissant monkey bread is full of flaky layers.

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.

Close-up photo of golden, flaky layers of pull-apart bread threaded with a Golden Fig filling

Method: Croissant-Style

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.

Close-up of croissant dough baked into a Bundt pan as monkey bread.

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.

Monkey bread on a wire rack cooling and surrounded with Sun-Maid Golden Figs

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

Golden Fig monkey bread is the special occasion bake for memorable mornings. Pull-apart croissant monkey bread is full of flaky layers.
golden fig monkey bread
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours
Servings 8


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

For Topping

  • 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.


VARIATION: To make into a traditional monkey bread, prepare everything up to step 3. Roll out the dough into roughly an 18×18 inch square and spread the fig filling across the dough. Fold one end of the dough across 3 quarters of the dough and fold the other end on top. Cut into 1-inch squares and place in the bundt pan to proof. Continue with step 4 under the Shape + Bake section of the recipe.


Photos and Recipe by Karlee Flores

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Share This Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating