Cinnamon Roll Monkey Bread
User Reviews
5.0
9 reviews
Excellent
Cinnamon Roll Monkey Bread
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Ooey, gooey, scrumptious cinnamon roll monkey bread is THE holiday breakfast/brunch menu item you've been missing!
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Ingredients
For the Dough
- 1 cup milk
- ¼ cup water
- ¼ cup granulated sugar
- ½ tablespoon instant yeast
- 4 tablespoons butter melted
- 2 large eggs
- 4 cups flour
- 1 teaspoon salt
For the Coating
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- ½ cup butter melted
- 1 teaspoon vanilla
For the Glaze
- 1 ounce cream cheese softened
- 1 tablespoon butter softened
- ½ teapsoon vanilla
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- To make the dough, combine the milk and the water, and warm the mixture to 110F. Then, stir in the sugar and yeast until the sugar has dissolved. Leave to stand for 5 minutes. Whisk in the melted butter and eggs.
- In the bottom of your stand mixer combine 2 cups of the flour with the salt. Pour in the liquid mixture and use a rubber spatula to bring it together into a rough, sticky dough. Add the rest of the flour and bring everything together until just combined.
- Fit the dough hook and knead the dough for 5 minutes; it should be smooth, elastic and slightly sticky. Cover and leave in a warm place to rise for 1 hour, or until the mixture has doubled in size.
- To prepare the coatings, combine the brown sugar, sugar and cinnamon in one small bowl, and the melted butter and the vanilla in another.
- Prepare a bundt pan by coating really well with softened butter or cooking spray, and preheat the oven to 350F.
- Divide the dough into roughly 1 tbsp balls and using a fork, dip them first in the butter, then roll them in the sugar mixture, layering them in the prepared bundt pan as you go.
- Bake the monkey bread for 45 minutes, covering the top with foil if you think the crust is getting too caramelized.
- Remove from the oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack.
- To make the glaze, beat together the cream cheese, butter and vanilla until smooth and gradually add the powdered sugar until the mixture is thick and stiff.Gradually loosen it with the milk until you have reached the desired consistency. Drizzle it over the monkey bread once it has cooled.
Notes
- The pan: A simple design of bundt pan works best here (rather than one with lots of intricate swirls and grooves) for money bread that holds it’s shape when you turn it out of the pan.
- Make ahead: This monkey bread is most delicious on the day it is made. To get ahead you can leave the dough to rise in the refrigerator overnight.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
85g
(28%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
41mg
(14%)
Sodium
292mg
(12%)
Potassium
170mg
(5%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
162IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 292mg | 12% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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