The Best Monkey Bread
User Reviews
4.7
The Best Monkey Bread
Description
The Best Monkey Bread begins with a yeast dough made from warmed milk, water, melted butter, sugar, instant yeast, flour, and salt, mixed and kneaded until soft and slightly sticky. After the dough doubles in size, it is punched down and cut into pieces. These are coated in a mixture of brown sugar and cinnamon, layered in a well-buttered 12-cup bundt pan, and covered in melted butter.
When baked, the sugar mixture melts into a caramel-like coating, enveloping the soft bread pieces. The bread’s texture is tender and pull-apart friendly, while the cinnamon and brown sugar provide a warm sweetness accented by the buttery crust. A simple glaze made with confectioners’ sugar and milk is drizzled on top after baking, adding a mild, sweet finish.
This monkey bread is great for holiday breakfasts, brunch, or dessert where a communal, easy-to-share treat is desired. The dough can be prepared without a mixer by hand kneading and can be made ahead by assembling and refrigerating before baking to save time on the day of serving.
Careful temperature control of the milk and water is important for yeast activation, and the dough’s softness requires some flour adjustment to avoid sticking. The recipe produces a richly flavored bread that balances the sweetness and spiced notes well.
Ingredients
For the pan:
- 2 tablespoons butter softened
Dough:
- 2 tablespoons butter melted
- 1 cup milk warm, about 105 to 110 degrees F
- ⅓ cup water warm, about 105 to 110 degrees F
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- 3 ¼ cups all-purpose flour
- 2 teaspoons salt
Brown Sugar Coating:
- 1 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- ½ cup butter melted
Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons milk
Instructions
- In a large measuring cup or bowl, mix together the milk, water, melted butter, sugar, and yeast.
- In a stand mixer fitted with the dough hook, add the flour and salt. With the mixer on low speed, add the milk mixture. Increase to medium speed and knead until the dough is smooth, 5 to 7 minutes. Add additional flour a couple tablespoons at a time only if the dough is sticking to the bottom of the sides of the bowl. After kneading, the dough should be soft, supple and slightly sticky without leaving a lot of dough residue on your fingers.
- Place the dough in a lightly greased bowl, cover, and let the dough rise until doubled, 1 to 2 hours.
- Spread the softened butter evenly in a 12-cup bundt pan, using a pastry brush or piece of wax or parchment paper to ensure all the nooks and crannies of the pan are well-buttered. Set aside.
- Lightly punch down the dough. On a very lightly floured or greased countertop, press the dough into a thick rectangle or square, about 8 or 9 inches across. Use a bench scraper or pizza cutter to cut the dough into 64 small pieces.
- Roll each piece into a round ball shape. It doesn't have to be perfect.
- Combine the brown sugar and cinnamon in a bowl or shallow dish.
- Dip the dough pieces in melted butter and then roll evenly in the sugar mixture. Place the dough pieces in the prepared Bundt pan, offsetting the dough balls so they aren't stacked exactly on top of each other.
- Cover the Bundt pan and let the bread rise until noticeably puffy and nearly doubled, 1 to 2 hours.
- Preheat the oven to 350 degrees F. Uncover the bundt pan and bake until the bread is golden brown and the bread is baked through, 30 to 35 minutes. An instant-read thermometer inserted into the bread should read 190 to 200 degrees F.
- Cool the monkey bread in the pan for no longer than 5 minutes (any longer and the bread will be too sticky and hard to remove!). Turn the bread onto a platter.
- In a small bowl, whisk the confectioners' sugar and milk together until smooth. Drizzle the glaze over the top and sides of the warm monkey bread. Serve warm.
Notes
- If a mixer is unavailable, mix flour and salt in a bowl, make a well, add milk mixture, and knead by hand until smooth and satiny, about 10 minutes.
- You can assemble the monkey bread in the pan ahead of time, cover it tightly, and refrigerate for 12-18 hours; let it rise to just below the top of the pan before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 500kcal | 25% |
| Carbohydrates | 90g | 30% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 709mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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