Introduction
Cinnamon Monkey Bread is a delightful, pull-apart treat that has captured the hearts of many with its gooey, caramelized brown sugar glaze and soft cinnamon-flavored dough. This sweet bread is made by forming small balls of dough, coating them in a mixture of butter, cinnamon, and sugar, and then baking them together in a bundt pan. The result is a sticky, pull-apart masterpiece perfect for sharing at family gatherings or special occasions. Whether served as a breakfast treat or a dessert, Cinnamon Monkey Bread is sure to impress with its irresistible aroma and taste.
What makes Monkey Bread so popular is its ease of sharing and the fun of pulling apart the sticky pieces. It’s a versatile dish that can be enjoyed in various settings, from casual brunches to holiday meals. The combination of cinnamon, sugar, and brown sugar creates a rich, sweet flavor profile that complements the soft, fluffy texture of the bread. This recipe is also highly adaptable, allowing users to experiment with different spices and ingredients to create unique variations.
The origin of Monkey Bread is not related to monkeys but rather to the way it is eaten. It’s a name that reflects the playful, interactive nature of this treat, which is often pulled apart by hand, much like a monkey might forage for food. This playful aspect, combined with its delicious taste, makes Cinnamon Monkey Bread a beloved treat for people of all ages.
Nutritional Information
Per serving (approximate values for a serving size of about 1/12 of the recipe):
- Calories: 350
- Protein: 5g
- Carbohydrates: 45g
- Fat: 17g
- Fiber: 1g
- Sodium: 200mg
Ingredients
- 1 and 1/2 cups whole milk, warmed to about 110°F
- 2 and 1/4 teaspoons active dry yeast (1 standard packet)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 5 cups all-purpose flour
- For the coating:
- 3/4 cup unsalted butter, divided
- 1 and 1/4 cups granulated sugar
- 1 tablespoon ground cinnamon
- 2/3 cup packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- For the vanilla icing (optional):
- 1 cup confectioners’ sugar
- 3 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast is activated and frothy. Add the granulated sugar, melted butter, eggs, and salt. Mix until well combined.
- Add Flour: Gradually add the flour to the mixture, mixing until a sticky dough forms. Use a stand mixer with a dough hook for easier mixing.
- Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, this can be done with the dough hook attachment.
- First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare Coating: In a small bowl, mix together the granulated sugar, cinnamon, and brown sugar.
- Form Dough Balls: Once the dough has risen, punch it down and divide it into small balls, about 1 inch in diameter.
- Coat Dough Balls: Roll each dough ball in the melted butter and then coat in the cinnamon sugar mixture.
- Layer in Bundt Pan: Grease a bundt pan with butter or cooking spray. Layer the coated dough balls in the pan, leaving some space between them for even baking.
- Prepare Caramel Sauce: In a saucepan, melt the remaining butter with the brown sugar over low heat, stirring until the sugar dissolves. Drizzle this sauce over the dough balls in the bundt pan.
- Bake: Bake in a preheated oven at 350°F for about 30-40 minutes, or until golden brown.
- Let Cool: Remove from the oven and let cool for about 5 minutes before inverting onto a serving plate.
Cooking Tips and Variations
For the best results, ensure your yeast is fresh and the milk is not too hot, as this can kill the yeast. Use a stand mixer to knead the dough for a smoother texture. Here are some variations you can try:
- Instant Yeast: Use rapid rise yeast to speed up the rising process.
- Pumpkin Pie Spice Variation: Substitute cinnamon with pumpkin pie spice for a fall-themed twist.
- Easy Shortcut: Use refrigerated cinnamon roll dough or biscuit dough for a quicker preparation.
- Light or Dark Brown Sugar: Choose light for a lighter flavor or dark for a deeper molasses taste.
Storage and Reheating
Monkey Bread can be stored at room temperature for up to 2 days. To reheat, simply warm it in a toaster oven at 300°F for about 10 minutes or until warm and gooey again.
Frequently Asked Questions
Q: Can I use biscuit dough instead of homemade dough?
Yes, you can use biscuit dough as a shortcut. Simply cut the biscuits into quarters, coat them in the cinnamon sugar mixture, and proceed with layering and baking.
Q: How do I prevent the monkey bread from sticking to the pan?
Generously grease the bundt pan with butter or cooking spray before adding the dough balls. This will help prevent sticking as the sugars caramelize during baking.
Q: Can I make Monkey Bread ahead of time?
While it’s best served fresh, you can prepare the dough a day in advance and store it in the refrigerator. Let it rise at room temperature before baking.
Q: Is it possible to bake Monkey Bread in a loaf pan?
Yes, you can bake Monkey Bread in a loaf pan. However, it might not be as easy to pull apart as the bundt pan version. Simply adjust the baking time according to the size of your loaf pan.
