Monkey Bread Cupcakes
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Unrated
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Prep Time
2 hrs 10 mins
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Cook Time
10 mins
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Total Time
2 hrs 35 mins
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Servings
12 cupcakes
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Course
Dessert
Monkey Bread Cupcakes
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Classic monkey bread in irresistible cupcake form oozing with cinnamon sugar goodness and a dripping vanilla glaze!
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Ingredients
- 2 ¼ teaspoons 1 package active dry yeast
- ⅔ cup sour cream
- 3 tablespoons unsalted butter melted
- 3 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
For the cinnamon-sugar coating
- ⅔ cup brown sugar packed
- 2 teaspoons cinnamon
- 6 tablespoons unsalted butter melted
For the vanilla glaze
- 1 ¼ cups confectioners’ sugar
- 1 tbsp unsalted butter melted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of an electric mixer fitted with the dough hook attachment, stir yeast and 1/4 cup warm water. Let sit until the yeast comes alive and starts to foam, about 5-10 minutes. Stir in sour cream, butter, sugar, egg and vanilla.
- Add 2 cups flour, salt and baking soda. Mix on low speed until all the flour has been incorporated, about 1-2 minutes. Add remaining flour, a little at a time, until the dough starts to come together. Knead on high speed until the dough gathers into a ball, about 2 minutes.
- Cover with plastic wrap and let rise in a warm area until doubled in volume, about 1 hour.
- Coat a 12-cup standard muffin tin with nonstick spray; set aside.
- To make the cinnamon-sugar coating, combine brown sugar and cinnamon in a small bowl; set aside.
- Gently punch the dough down to deflate it. Form the dough into a long cylinder, dividing it into 6 equal portions. Using a dough scraper, divide each of the 6 portions into 12 equal pieces, rolling each piece into a ball.
- Dip each ball into the melted butter and then into the cinnamon-sugar mixture. Drop 5 coated dough balls into each muffin cup. Using your fingertips, gently press the 6th dough ball in the center.
- Loosely cover with plastic wrap and let rise in a warm area until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F.
- Place dough balls into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine confectioners’ sugar, butter, milk and vanilla. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the cupcakes are done, cool for 10 minutes and drizzle the glaze on each cupcake.
- Allow glaze to set before serving.
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