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Monkey Bread
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Monkey Bread

Monkey bread is an American soft, sweet, and sticky pastry, made of assembled baked dough pieces sprinkled with cinnamon.

Prep Time
35 mins
Cook Time
50 mins
Resting Time
1 hr 30 mins
Total Time
1 hr 25 mins
Servings: 10 people
Calories: 429 kcal
Course: Dessert
Cuisine: North American

Ingredients

For the icing
  • 1 cup butter diced, salted
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
For the dough
  • ¾ cup water around 110 F / 45°C, lukewarm
  • 1 tablespoon active dry yeast
  • 1 cup evaporated milk
  • ½ cup butter soft, diced, unsalted
  • ½ cup caster sugar divided, + 1 teaspoon
  • 6 cups flour divided, sifted, + ½ cup
  • 2 tablespoons vegetable oil
  • ½ cup granulated sugar
  • 4 teaspoons ground cinnamon
  • butter , for the mold
  • flour , for the mold
Equipment
  • Stand mixer
  • Bundt mold
  • rolling pin

Instructions

For the dough
    Cup of Yum
  1. Add the yeast into a bowl, then add lukewarm water and 1 teaspoon of caster sugar.
  2. Mix and let rise for 10 minutes or until the mixture is frothy.
  3. In a nonstick saucepan, add the butter and unsweetened condensed milk.
  4. Place the pan over medium heat until bubbles begin to form on the sides of the pan and the butter is completely melted, stirring occasionally with a wooden spoon.
  5. In the bowl of a stand mixer, add the milk/butter mixture and add the yeast.
  6. Add the remaining ½ cup (100 g) of caster sugar and whisk together.
  7. Add 6 cups (750 g) of flour and, using the dough hook, knead at medium speed until the dough comes away from the sides of the bowl and forms a smooth, homogeneous ball of dough.
  8. Pour vegetable oil on top of the dough.
  9. For a ball with the dough inside the bowl until it is completely covered with vegetable oil.
  10. Cover with a cloth and place the bowl in a warm place away from drafts to let it rise for an hour.
  11. When the dough has risen and at least doubled in volume, place it on a floured work surface and degas it.
  12. Preheat the oven to 340 F (170°C).
  13. Butter and flour a bundt mold and tap it to remove the excess flour.
  14. Refrigerate while preparing the frosting.
Frosting
  1. In a nonstick saucepan set over medium heat, add the butter and brown sugar.
  2. Let the butter melt, stirring occasionally with a spatula.
  3. Once the butter has melted, add the vanilla, mix well then pour the mixture into the mold.
Shaping and baking
  1. Sprinkle the work surface with the remaining ½ cup (50 g) of flour.
  2. Using a rolling pin, roll out the dough to a thickness of about 1 inch (2,5 cm).
  3. Cut the dough into squares of about 1 inch (2,5 cm) on each side.
  4. In a shallow bowl, add the sugar and ground cinnamon and stir to combine well.
  5. Roll the squares of dough in the cinnamon and sugar mixture.
  6. Place the well-coated dough pieces in the coated dough in the pan.
  7. Cover the mold with a cloth and let the dough rise again in a warm place, away from drafts, for 30 minutes.
  8. Place the mold in the oven preheated to 340 F (70°C) and bake for about 50 minutes.
  9. If the dough gets too brown on top, loosely place a piece of aluminum foil on top of the pan.
  10. Remove from the oven and let rest for 5 minutes (no more) before unmolding.
  11. Let cool to room temperature and serve.