Cinnamon Sugar Monkey Bread
But there aren’t. And that’s a good thing. Bananas can make my stomach turn. Especially in the morning. And they don’t go with coffee. I suppose the Monkey comes in since you eat this with your hands.
And that may or may not be a good thing, depending on the type of company you keep. Luckily, I made this recipe for brunch with people who I feel totally comfortable picking after and stuffing my face full of cinnamon-y goodness in front of.
Mid -feast the Omnivore suggested a glaze would take the monkey bread up a notch, so I whipped a quick batch up using leftover butter from the recipe, powdered sugar, water, and a dash of vanilla extract.
None of us eating this breakfast had eaten Monkey Bread before, but we’ll definitely be eating it again!
Monkey Bread (adapted from The Kitchen Magpie)
- 2 tablespoons melted butter
- 1 cup of milk, warmed to 115 degrees
- 1/3 cup water, warmed to 115 degrees
- 1/4 cup white sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/4 cups all-purpose flour, plus extra for your work surface
- 2 tsp of salt
- Brown Sugar Coating
- 1 cup packed brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 cup of melted butter
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
- Mix flour and salt into a stand mixer bowl that is fitted with a oiled dough hook.
- Using the lowest setting, start the mixer and slowly add the milk mixture.
- After dough comes together, increase speed to medium and work the dough until it is shiny and smooth, about 6 to 7 minutes.
- Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball. Add a tablespoon of flour, if necessary.
- Take the ball of dough and place in a well oiled bowl, covering it with plastic wrap.
- Let the dough rise until doubled in size, anywhere from 45-60 minutes.
- When that is done, grease your bundt pan and set aside.
- Take out the dough and on a lightly floured work surface.
- Melt the ½ cup of butter in a bowl.
- In a larger bowl combine the brown sugar and 2½ tsp of brown sugar.
- Pinch off small rounds of dough and rolls into a ball about the size of a large marble. Dip it in the butter, dip it in the sugar mix then place it in the bundt pan.
- Stagger the layers like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place.
- Preheat oven to 350 degrees while dough rises in the bundt pan.
- In about 45-50 minutes the dough will rise almost to the top of the pan.
- Bake at 350 degrees for 22-25 minutes.
- The bread will look slightly dark and crisp on the outside. Do not overcook!