Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950’s. Yum!!
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. As well as, cinnamon rolls and pull apart breads. All that deliciousness right here, every Monday.
Why these sweet treats?
After all, they are down right delicious. Basically, they make you want to lick your fingers clean of the ooey gooey cinnamon sugar filling. You’ll want to sneak an extra piece. The frosting on top is the stuff of daydreams. The inventive way to fill pull apart breads is endlessly fun. Without a doubt, they are all addicting.
Plus, here is just something so irresistible about taking fresh bread out of the oven. It’s 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 even better, quickly.
So while I am making more than just monkey bread, I am calling it Monkey Bread Mondays. I just like alliteration!
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. So, get ready for everything. We’ll see how creative I get. and how fat. HA! At least I have the baby to blame now.
These great breakfast sweet treats are fun for the whole family, young and old. It’s great to all share a big ring of sugary goodness. I recommend these for holidays or weekends with family or friends from near and far away. It’s easy to prep the night before and pop in the oven the next morning to feed a hungry crew.
To kick things off, I made a classic Homemade Monkey Bread from scratch.
I have made plenty of Monkey Breads from the rolls you get from the can, but Homemade Monkey Bread is so, so good. The quick version is good, but the texture and flavors from the homemade ones is incredible. Things just need to get off on the right foot to kick off the year because a great foundation is the best way to learn.
The Homemade Monkey Bread takes just about 15 minutes to prep, then the dough gets to hang out for an hour (or overnight). Then it’s a quick roll out, cutting, coating in cinnamon and sugar, then dumping a bunch of butter all over all of that. Butter is the best.
My tips and tricks for a delicious Homemade Monkey Bread:
Get the milk at the right temperature, since 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) because it makes rolling out the dough nice and easy.
Use a pizza cutter or a bench scrapper because it makes cutting the pieces out quick work.
Lastly, a nice large bundt pan or tube pan is key. However, an angel food cake pan will allow the melted butter you pour over the mix just seep out, so don’t use that!
Above all, serve the monkey bread warm from the oven. This will have everyone pulling piece after piece right out of it. Surely, it will disappear in no time.
I hoop you enjoy this Homemade Monkey Bread, and I hope you stay tuned Monkey Bread Monday this year. It’s time to have some fun, loaded up, over the top, delicious breads.
Homemade Monkey Bread
Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950's. Yum!!
- 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!
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