Happy New Year!!!!
I have some exciting news, besides my pregnancy (more on that for another day!), I have picked out the theme for my weekly foodie posts… Monkey Bread Mondays!
I am going to be focusing this year’s challenge theme on sweet and savory monkey breads, cinnamon rolls, and pull apart breads. All that deliciousness right here, every Monday.
There is just something so irresistible about taking fresh bread out of the oven. It’s totally all about that yeasty goodness smell. And when that fresh bread is loaded up with cinnamon, sugar, butter, chocolate, and nuts or cheese, herbs, and bacon things get pretty epic quickly.
So while I am making more than just monkey bread, I am calling it Monkey Bread Mondays. You’ll just have to deal. It’s like my Taco Tuesday series, I didn’t just make tacos, I filled you up with tacos, enchiladas, sauces, rice, beans, soup, drinks, and desserts.
To kick things off, I made a classic Monkey Bread from scratch.
I have made plenty of Monkey Breads from the rolls you get from the can, and they are dang good, but I wanted to share with you a yeasty one. Things just need to get off on the right foot to kick off the year.
The bread takes just takes about 15 minutes to prep before the dough gets to hang out for an hour (or even over night). Then it’s a quick roll out, cutting, coating in cinnamon and sugar, then then dumping a bunch of butter all over all of that. Butter is the best.
My tips and tricks for a delicious Monkey Bread:
Get the milk at the right temperature- this is what activates the yeast so you want to wake it up gently. Not too hot, not too cold.
Plenty of bench flour (flour on your work surface) makes rolling out the dough nice and easy. Using a pizza cutter or a bench scrapper to cut the pieces out makes the process quick too.
A nice large bundt pan or tube pan is key. But an angel food cake pan will allow the melted butter you pour over the mix just seep out.
Serve the monkey bread warm from the oven and you will have everyone will be pulling piece after piece right out of it. It will disappear in no time.
Hope you stay tuned for all the fun, loaded up, over the top, delicious breads coming to ya every Monday.
Homemade Monkey Bread
Makes 12 servings
- 1 package (2 and 1/4 teaspoons) active dry yeast
- 1 and 1/2 Cups warm milk (110F-115F, 2% or whole milk, no lower)
- 1/3 Cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 Cup granulated sugar
- 1 Tablespoon cinnamon
- 1 Cup brown sugar
- 3/4 Cup butter, melted
- Proof the yeast in the milk until the yeast is fragrant and bubbly, this takes a few minutes.
- In the bowl of a stand mixer, mix the melted butter, sugar, vanilla extract, and eggs together. Add the milk to the bowl and mix again.
- Add 4 Cups of flour to the bowl and mix well. Scrape down the bowl, and add the remaining flour. Mix well to combine all the ingredients, about 4-5 minutes
- Remove the dough to a well greased bowl. Cover with plastic wrap and let raise for at least 1 hour.
- When ready to assemble the monkey bread, preheat the oven to 350 degrees.
- Butter a large Bundt pan or tube pan.
- Combine the granulated sugar and cinnamon together in a bowl.
- Roll out the dough on a well-floured, clean, level work surface. The dough should be 1/2″ thick. Cut into 1″ x 1″ pieces.
- Roll the pieces into the cinnamon and sugar mixture. Place a layer of pieces into the buttered pan. Sprinkle with brown sugar. Repeat with another layer of pieces, then sprinkle with more sugar. Repeat until the pieces and sugar are gone.
- Pour the melted butter over the pieces. Run a knife around the sides and central tube of the pan to help the butter get around the pieces.
- Bake for 33-37 minutes, until the top the golden brown.
- Run a knife around the sides and center tube. Flip out onto a large serving dish. Enjoy!