Monkey Bread from scratch
User Reviews
4.7
Monkey Bread from scratch
Description
Monkey Bread from scratch combines a tender yeast dough with a generous coating of cinnamon-spiced sugar and a caramelized butter and brown sugar topping. The dough is prepared by activating yeast in warm water and mixed with butter, evaporated milk, sugar, and bread flour, then kneaded until smooth. After rising, the dough is cut into pieces, coated in cinnamon sugar, and placed in a bundt pan greased with a brown sugar and butter mixture. Baking this results in a pull-apart bread with a soft crumb contrasted by a sticky, sweet crust from the caramelized topping.
The bread develops a rich flavor from the brown sugar and butter topping, while the cinnamon sugar coating adds a warm spice note. The texture is both fluffy inside and delightfully sticky outside. The bundt pan shape helps achieve an even bake and makes serving easy, as pieces can be pulled apart by hand.
Serve Monkey Bread warm to enjoy the full effect of the gooey topping and soft bread. It pairs well with coffee or tea and is suitable for brunch or as a sweet snack. It’s a hands-on recipe requiring some time for the dough to rise, but the result is a flavorful, shareable bread that showcases the classic cinnamon and brown sugar combination.
Ingredients
Topping
- 1/2 cup butter cubed, salted
- 1 cup brown sugar packed
Bread
- 3/4 cup water 110°, warm
- 1 tablespoon yeast dry
- 1 cup evaporated milk
- 1/2 cup butter cubed
- 1/2 cup granulated sugar divided, 1 teaspoon
- 5 1/4 cups bread flour divided
- 1 tablespoon vegetable oil
Coating
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
Instructions
Bread
- In a small bowl, add in the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.
- In a medium saucepan, add in the butter and milk. Place over medium heat until bubbles form around the edges of the pan and the butter is completely melted.
- Add the yeast mixture and milk mixture into a stand mixer bowl fitted with a dough hook.
- Add the remaining sugar and whisk to combine.
- Add in 5 cups of bread flour and knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.
- Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it’s completely coated with vegetable oil.
- Cover with a tea towel and place into a warm place to rise. I like to set my oven to 200 degrees and sit the bowl in the back center of the stovetop.
- Once the dough has doubled, punch it down.
- Preheat the oven to 350 degrees. Spray your bundt pan with nonstick cooking spray. Set aside and make the topping to go into the bundt pan.
Topping
- In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.
- Once the butter is melted, pour the topping into the prepared bundt pan.
Coating
- In a medium bowl, add the sugar and ground cinnamon. Stir to combine. Set aside.
Assemble
- Dust a clean work surface with 1/4 cup of flour.
- Roll the dough out to a 1-inch thickness.
- Cut the dough into 1-inch squares. They don’t need to be perfect!
- Roll the 1-inch squares in the cinnamon and sugar. I usually do about 15 pieces at a time.
- Add the cinnamon and sugar-coated dough into the bundt pan.
- Once the dough is all coated and placed into the bundt pan, cover with a tea towel and let rise for 30 minutes.
- Place into the preheated oven and bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil on top of the dough.
- Remove from the oven and let rest for no longer than 5 minutes.
- Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter.
- Work the monkey bread out of the pan by first lifting one side of the pan and then the other side.
- Let cool and serve up!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 93g | 31% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 56mg | 19% |
| Sodium | 198mg | 8% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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