Please welcome back Melanie from Garnish and Glaze as she shares this recipe for Bread! Don’t forget to show her lovely blog some love! -Tessa
I’m not exactly sure why this is called Monkey Bread because it’s not made of monkeys (thank goodness!), there are no bananas in it, monkey’s don’t eat it, and it doesn’t look like a monkey. It’s named this either because you are willing to act like a monkey to steal a bite or one resembles a monkey while picking at it. What I do know is Monkey Bread is mouth-watering good!
This is basically a faster version of cinnamon rolls but you don’t have to stress about making it look perfect. My favorite cinnamon rolls take about 4 hours to make and even though it is so worth the time (most of which is waiting for it to rise), sometimes I just don’t want to be patient. This recipe for Monkey Bread uses quick rise instant dry yeast so it cuts the rising time in half. Yay!
My two year old daughter wanted to help me roll the dough into balls but unfortunately when children try to “help” in the kitchen it ends up making things more difficult. Instead of rolling the dough into a ball she thought it was a better idea to make flat circles or just keep the piece of dough as a blob. It’s all good though. The chunks of dough smoosh together anyways so let your kids join in and make whatever shape they want.
What makes this Monkey bread so divine is the soft dough and the loads of butter and sugar that it’s coated in. When cooked, a gooey caramel mess is created that is simply irresistible. You can stop there but I say load on the sugar and add the delicious creamy glaze! And boom! Cinnamon roll bites! Good luck resisting this tempting treat!
Taste: Sweet, buttery, cinnamon goodness.
Texture: Soft and light dough with gooey caramel all around.
Ease: So easy! Get the kids involved!
Appearance: Gorgeous bundt cake made up of pieces of caramel covered dough, dripping in glaze.
Pros: Takes less time to make than cinnamon rolls and it tastes amazing.
Would I make this again? Oh yeah!
How to make Monkey Bread
Yield: 8 servings
Prep Time: 2 hours
Cook: 30 minutes
For the dough:
1 package quick rise active yeast
1 1/2 cup milk, warm (120 degrees F)
1/4 cup + 1 tablespoon sugar
5 tablespoons butter, melted (no hotter than 120 degrees F)
1 large egg
1 teaspoon salt
4 1/2 cups flour
For the sugar coating:
10 tablespoons butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 1/2 teaspoons cinnamon
For the glaze:
1/4 cup heavy whipping cream
2 tablespoons butter
1/2 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
For the dough:
Mix together warm milk, yeast, and 1 tablespoons sugar in a bowl of a standing mixer fitted with a dough hook (you can also just do this by hand) and let it dissolve for 5 minutes. Mix in the 1/4 cup sugar, butter, egg, and salt. Start adding in the flour while mixing, adding 1 cup at a time until you’ve added 4 cups (scrape sides of bowl as needed). Mix on low for 5 minutes, adding a couple tablespoons of flour at a time if the dough gets too sticky. Place dough in a large greased bowl and turn the dough over so the top is greased. Cover with a towel and let it rise for an hour.
Grease a bundt pan and set aside.
Melt the 10 tablespoons butter in a bowl. In another bowl, mix brown sugar, granulated sugar, and cinnamon.
Pinch or cut off dough into 1 1/2 inch pieces. Roll into balls (use flour as needed), dip in the melted butter, and roll in the sugar mixture. Place the coated balls of dough into the greased pan. Mix any remaining butter and sugar mixture together and pour over the balls. Cover the pan with plastic wrap and let rise for 30-45 minutes.
Preheat oven to 350 degrees F. Bake for 25-30 minutes until golden. Let cool for 5 minutes and then remove onto a platter.
For the glaze:
Heat cream and butter together in the microwave until melted. Beat in vanilla and powdered sugar until desired consistency. Pour over the warm Monkey Bread. Serve.
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