Pull-Apart Cinnamon Sugar Monkey Bread Recipe
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5.0
3 reviews
Excellent
Pull-Apart Cinnamon Sugar Monkey Bread Recipe
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Monkey bread is a delightful, pull-apart treat that's perfect for holiday mornings or special occasions! This easy monkey bread recipe is baked with a buttery cinnamon brown sugar coating, creating an irresistible golden brown, caramelized crust!
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Ingredients
For greasing the pan
- 2 tablespoons salted butter, softened
Dough
- 1 cup warm milk (around 105 to 110 degrees F)
- ⅓ cup warm water (around 105 to 110 degrees F)
- 2 tablespoons salted butter, melted
- 3 ¼ cups all-purpose flour (458g)
- ¼ cup granulated sugar (50g)
- 2 ¼ teaspoons instant yeast
- 2 teaspoons salt
Cinnamon Sugar Coating
- 1 ¼ cups packed light brown sugar (200g)
- 2 ½ teaspoons ground cinnamon
- ½ cup salted butter, melted
Glaze
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Warm the milk, water, and butter until the liquid is between around 105 to 110 degrees F. This can be done on the stovetop or in the microwave for about 30 to 60 seconds.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, sugar, yeast, and salt. Turn the mixer on to low speed and add the warm milk mixture while mixing. Increase the speed to medium and continue to knead the dough for 5 to 7 minutes until nice and smooth. If the dough is sticking to the bowl a lot, you may need to add a little extra flour, a couple tablespoons at a time. The dough should be soft and only slightly sticky but manageable once you are done kneading.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp cloth. Let rise for 1 to 2 hours in a warm spot until doubled in size.
- Prepare the bundt pan by using a pastry brush to spread 2-3 Tablespoons of softened butter evenly into the crevices and curves of a standard 12-cup bundt pan. Set aside.
- Lightly punch down the down and turn it out onto a lightly greased surface. Pat the dough into a thick, roughly 8 to 9-inch square. Use a bench scraper or pizza cutter to cut the dough into 64 small pieces by cutting 8 vertical lines, then 8 horizontal lines. It's okay if they aren't perfectly uniform, but they should be roughly the same size.
- Roll each chunk of dough into a ball. Melt remaining 1/2 cup butter in a medium bowl or shallow dish. Combine the cinnamon and sugar in another bowl or shallow dish.
- Dip each ball of dough into the melted butter, then roll in the cinnamon sugar mixture to coat. Transfer the sugared dough balls to the prepared bundt pan, off-setting them so they aren't stacked directly on top of each other.
- Cover loosely with plastic wrap or a damp cloth and let rise until puffy and almost doubled in size again, another 1 to 2 hours.
- Preheat oven to 350°F. Bake uncovered for 30 to 35 minutes until golden-brown on top and cooked through. It can be helpful to check the temperature of the monkey bread by inserting an instant read digital thermometer into it and looking for a temperature of 190 to 200 degrees F.
- Once removed from the oven, don't let the monkey bread cool for more than 5 minutes before placing your serving plate on top of the bundt pan and inverting the pan to turn the monkey bread out before the sugar starts to harden and stick to the pan.
- Whisk the powdered sugar, milk, and vanilla extract together in a small bowl until smooth. Drizzle over the warm monkey bread and enjoy!
Notes
- Storage & Make Ahead
- Store: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.
- Reheat: Warm individual portions in the microwave for 15-20 seconds. For larger quantities, cover with foil and reheat in a 350-degree oven for 10-15 minutes.
- Make Ahead: Prepare dough up to the second rise, then refrigerate overnight. Let it come to room temperature before baking.
- Store: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.
- Reheat: Warm individual portions in the microwave for 15-20 seconds. For larger quantities, cover with foil and reheat in a 350-degree oven for 10-15 minutes.
- Make Ahead: Prepare dough up to the second rise, then refrigerate overnight. Let it come to room temperature before baking.
Nutrition Information
Show Details
Calories
583kcal
(29%)
Carbohydrates
97g
(32%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
744mg
(31%)
Potassium
192mg
(5%)
Fiber
3g
(12%)
Sugar
56g
(112%)
Vitamin A
587IU
(12%)
Vitamin C
0.03mg
(0%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 97g | 32% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 744mg | 31% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 56g | 112% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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