I am loving winter in Florida.
It’s a joke to call it winter. It’s been amazing out. We had one cold weekend so far and you would have thought the end of the world was coming. People reacted to at the grocery store the same way that people in Boston reacted to snow storms. Everyone at the grocery store was all bundled up and talking about how cold it was. I was standing there in a sweat shirt like “yo, you have no idea…” It was like 45 out. ha!
I remember how the cold would cut through the air when the wind would whip around the buildings. The morning walk from the train station was never welcomed. Basically, I hated any time that I needed to leave the house.
But I can handle the winter now down here. The one that consists of us running the dogs outside for the last pee of the night while we are barefoot. The ‘brisk’ winter that allows us to comfortably sleep with the windows open. The winter that makes you laugh at your child when they say “It’s chilly out Mommy, I need a coat.” It’s 65 degrees, that’s sunroof and windows down weather kiddo. Stop whining. (And yet, she will happily get naked and play with the sand box/water play thing at the same temp…)
To all my friends and family freezing… don’t hate me. Just remember to come and visit us when you can’t handle any more shoveling, lost mittens, and scraping ice off your car anymore. We can hang out on the lanai or whatever. Oh yeah, our house, we finally have a closing date!!!! More on another day.
Instead, get cozy up in your house with these awesome Individual Strawberry Monkey Breads with Cream Cheese Frosting.
Don’t be like ‘Fool, why are you sharing a recipe with strawberries?! They aren’t in season now!” Well, in fact they are! They are in season here in FL. So when you are getting strawberries up in New England now chances are they are from FL. Go on, check the label…
The sweet fruit mixed into the already sweet monkey bread makes it 10x more awesome than it is already. Unless you are a 3 year old, then you will tell your mom to pick all the strawberries out… send help.
Don’t feel like making these in muffin tins? Then you can make 2 loaves and just increase the baking time (approx. 32-35 minutes). Just keep an eye on it until it’s golden brown. It’s easily adaptable. And delicious.
Individual Strawberry Monkey Breads with Cream Cheese Frosting
For the Monkey Bread
- 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)
- 1/4 Cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for rolling out the dough
- 1 1/2 Cups diced fresh strawberries
- 1 Cup granulated sugar
- 1 Tablespoon cinnamon
- 1/2 Cup butter, melted
For the Frosting
- 8 ounces cream cheese, softened to room temperature
- 3 Cups powdered sugar
- 1/2-1 Tablespoon milk
- 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 3 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.
- Put foil cupcake liners in the cavity of 2 12-cup cupcake tins.
- Combine the strawberries, granulated sugar, and cinnamon together in a large bowl.
- Roll out the dough on a well-floured, clean, level work surface. The dough should be 1/2″ thick. Cut into 3/4″ x 3/4″ pieces.
- Mix the cut dough pieces into the strawberry and sugar mixture. It will get a bit gummy but that’s okay. Pour the butter over the mixture and then get your hands messy!
- Evenly portion out the dough into the cupcake liners.
- Bake for 22-25 minutes, until the top the golden brown.
- While the individual monkey breads are baking, mix together the cream cheese, powdered sugar, and milk well until you have a smooth, creamy mixture. It should be a thick consistency.
- Drizzle the frosting over the warm monkey bread when serving.
- Store extra monkey bread and frosting in air tight containers for 2 days, max.