I think you may know, or even if you don’t, I like to make breakfast. I usually make it on the weekends for the fam. In my humble opinion breakfast is the most fun meal of the day. Who doesn’t like a meal that has so many dishes that are almost like dessert.
One of my favorite “breakfasts (desserts)” is monkey bread. This monkey bread isn’t one of the canned biscuits or frozen rolls recipes. This is the real deal. Full on tasty bread balls covered in gooey cinnamony goodness.
Yes, you have to make a yeast dough, but don’t fret, its easy! Only problem with this recipe is that its hard to find time to make it in the morning. So took a idea from Artisan Bread in Five Minutes a Day and put it in the fridge the night before after I make them in to sugary balls of goodness and deposit them into the bundt pan. This allows for a slow rise, and in the morning the next day I take it out a little early and let them warm up on the counter. Pop it in the oven and you are good to go. Trust me it works and cuts down on the hassle of making something like this in the morning!
Adapted from Cooks Illustrated
- 4 T. unsalted butter , divided, 2 tablespoons softened and 2 tablespoons melted
- 1 C. milk , warm (about 110 degrees)
- 1/3 C. water , warm (about 110 degrees)
- 1/4 C. granulated sugar
- 2 1/4 t. rapid-rise yeast (or instant)
- 3 1/4 C. all-purpose flour, plus extra for work surface
- 2 t. table salt
Brown Sugar Coating
- 1 C. packed light brown sugar
- 2 t. ground cinnamon
- 8 T. unsalted butter (1 stick), melted
- 3 T. Butter
- 1 C. Powdered Sugar
- 3/4 t. Vanilla Extract
- 2-3 T. Hot Water
- For the dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for instructions without a mixer.) Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
- For the sugar coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
- To form the bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
- Roll each dough piece into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
- Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
- Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
- For the Icing: Melt the butter in a microwave safe bowl. Mix in the powdered sugar, vanilla and hot water. You may need to add a little more water or a little more powdered sugar depending on your desired consistency. Drizzle on warm monkey bread. Note: This makes a little more than what you need to drizzle on top. I use it as a dip for the monkey bread.