Monkey bread is a delightful, shareable dessert or breakfast treat that’s perfect for gatherings or lazy weekend mornings. Made with fluffy dough balls coated in cinnamon sugar, then baked in a gooey caramel glaze, this recipe is as fun to make as it is to eat. Let’s dive into this irresistible classic!
Equipment:
- Bundt pan or tube pan
- Mixing bowls
- Whisk
- Saucepan
- Spatula
Ingredients:
For the Dough (if making from scratch):
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup warm water
- 1/3 cup unsalted butter, melted
- 1 large egg
For the Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Glaze:
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Dough (if using pre-made dough, skip this step):
In a large bowl, mix the warm milk, warm water, and yeast. Let sit for 5 minutes until foamy. Add the sugar, melted butter, egg, and salt, and mix. Gradually add the flour, mixing until a dough forms. Knead for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size. - Mix the Coating:
In one bowl, combine the granulated sugar and cinnamon. In another, place the melted butter. - Shape the Dough:
Punch down the risen dough and tear it into small pieces (about 1-inch balls). Dip each ball into the melted butter, then roll in the cinnamon sugar mixture. - Layer in the Pan:
Grease a bundt or tube pan. Layer the coated dough balls in the pan, ensuring an even distribution. - Make the Glaze:
In a saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat until melted and smooth. Stir in the vanilla extract. Pour the glaze over the dough in the pan. - Bake:
Preheat the oven to 350°F (175°C). Cover the pan loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden brown and cooked through. - Cool and Serve:
Allow the monkey bread to cool in the pan for 5-10 minutes before carefully inverting it onto a serving plate. Serve warm for the best gooey texture.
Presentation Ideas:
- Dust with powdered sugar for a festive touch.
- Serve with a side of vanilla icing or caramel sauce for dipping.
- Garnish with chopped nuts or drizzle with melted chocolate for added texture and flavor.
Tips:
- Store leftovers in an airtight container for up to 2 days; reheat in the microwave for a fresh-baked taste.
- For added crunch, sprinkle chopped pecans or walnuts between the layers.
- Use pre-made biscuit dough for a quicker version of this recipe.
Monkey bread is a crowd-pleasing treat that combines buttery sweetness and warm cinnamon flavors. Perfect for any occasion, this pull-apart bread is sure to delight friends and family alike. Dig in and enjoy every gooey bite!
Monkey Bread Recipe
Indulge in the gooey sweetness of monkey bread! This pull-apart bread is a fun, shareable treat made with cinnamon-sugar-coated dough and a rich buttery glaze.
Equipment
- Bundt pan or tube pan
- Mixing bowls
- Whisk
- Saucepan
- Spatula
Ingredients
- For the Dough if making from scratch:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup warm water
- 1/3 cup unsalted butter melted
- 1 large egg
- For the Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter melted
- For the Glaze:
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough (if using pre-made dough, skip this step):
- In a large bowl, mix the warm milk, warm water, and yeast. Let sit for 5 minutes until foamy. Add the sugar, melted butter, egg, and salt, and mix. Gradually add the flour, mixing until a dough forms. Knead for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Mix the Coating:
- In one bowl, combine the granulated sugar and cinnamon. In another, place the melted butter.
- Shape the Dough:
- Punch down the risen dough and tear it into small pieces (about 1-inch balls). Dip each ball into the melted butter, then roll in the cinnamon sugar mixture.
- Layer in the Pan:
- Grease a bundt or tube pan. Layer the coated dough balls in the pan, ensuring an even distribution.
- Make the Glaze:
- In a saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat until melted and smooth. Stir in the vanilla extract. Pour the glaze over the dough in the pan.
- Bake:
- Preheat the oven to 350°F (175°C). Cover the pan loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden brown and cooked through.
- Cool and Serve:
- Allow the monkey bread to cool in the pan for 5-10 minutes before carefully inverting it onto a serving plate. Serve warm for the best gooey texture.
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