Monkey Bread Recipe (From Scratch!)
User Reviews
5
Monkey Bread Recipe (From Scratch!)
Description
This recipe starts by mixing flour, sugar, yeast, salt, warm milk, water, butter, and an egg, then kneading the dough to a smooth and elastic consistency. After a short rest, the dough is portioned and rolled into pieces coated with cinnamon sugar and melted butter, then assembled in a fluted tube pan.
During baking, the coated dough balls meld into a loaf with a caramelized crust and soft interior. After baking, the bread is topped with a glaze made of powdered sugar, cinnamon, and heavy cream, which adds extra sweetness and moisture.
Monkey bread is pulled apart rather than sliced, making it fun and communal. The combination of cinnamon sugar and buttery dough creates a familiar sweet and aromatic profile. This homemade version allows control over dough texture and sweetness compared to store-bought mixes.
Ingredients
Bread:
- 3 1/4- 3 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoon Rapid Rise Yeast packet
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup water
- 1/4 cup butter cut into cubes
- 1 egg
Filling:
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup butter melted
Glaze:
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- 5-6 tablespoons heavy whipping cream
Instructions
- Combine 2 cups of the flour, the sugar, dry yeast and salt in the bowl of a stand mixer and stir to combine. Combine the milk, water and butter in a microwave safe bowl and microwave on high in 15 second increments until it is very warm, but not hot, 120º to 130ºF. The butter will not melt completely. Add the liquid to the bowl with the flour mixture along with the egg.
- Beat the mixture for 2 minutes on medium speed, scraping the sides of the bowl as needed. Add one more cup of the flour, and beat for an additional 2 minutes on high speed. Add just enough of the flour to the dough so that it will form into a ball.
- Lightly flour a surface and knead the dough until it is smooth and elastic, 6-8 minutes. The dough should spring back when lightly touched with 2 fingers. Cover the dough with a towel and let it rise for 10 minutes.
- While the dough is resting, combine the cinnamon and sugar for the filling.
- Spray a fluted tube pan (bundt pan) generously with cooking spray.
- Cut the dough into 36 pieces and roll into balls. Dip each of the pieces in the butter, then roll in the cinnamon/sugar mixture. Place in the prepared pan. Drizzle any remaining butter and cinnamon/sugar over the rolls. Cover the pan with a towel and let rise until doubled, about 45 minutes.
- Preheat the oven to 375º. Bake for 25-30 minutes, or until the rolls are golden brown. Cool for 5 minutes in the pan, then invert onto a serving platter.
- For the glaze, combine the powdered sugar and cinnamon in a small bowl. Add the cream 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm bread.
Notes
- The dough should be worked until smooth and elastic, with a spring-back test for readiness.
- Generously spray the bundt pan so the sticky bread releases cleanly after baking.
- The cinnamon sugar filling can be adjusted to taste if a less sweet bread is preferred.
- Use a good quality heavy cream for the glaze to achieve a smooth finish.
- This recipe is adapted from Fleishmann’s breadworld.com with approximate nutrition guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1/10 of recipe | |
| Calories | 456kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 68mg | 23% |
| Sodium | 255mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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