Approximate values estimated by AI
Classic Monkey Bread
Traditional dish · American
A sweet, sticky, pull-apart bread made from cinnamon-sugar coated dough pieces baked in a caramel sauce. Perfect for brunch or dessert.
Ingredients
- All-purpose flour3 cups
- Granulated sugar1 cup
- Brown sugar, packed1 cup
- Cinnamon, ground2 tablespoons
- Butter, unsalted1/2 cup (1 stick)
- Active dry yeast2 1/4 teaspoons
- Milk, warm1/2 cup
- Eggs, large2
- Vanilla extract1 teaspoon
- Salt1/2 teaspoon
- Water, warm1/4 cup
Steps
- 1
Activate yeast in warm water with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour, 1/2 cup granulated sugar, and salt. Make a well in the center.
- 3
In a separate bowl, whisk together warm milk, eggs, and vanilla extract. Add the activated yeast mixture.
- 4
Pour the wet ingredients into the well of the dry ingredients. Mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- 5
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- 6
While dough rises, prepare the topping: melt 1/2 cup butter in a saucepan. In a shallow dish, combine 1/2 cup granulated sugar and cinnamon. In another shallow dish, combine brown sugar.
- 7
Punch down the risen dough. Divide into 30-40 small pieces. Roll each piece into a ball.
- 8
Dip each dough ball first into the melted butter, then into the cinnamon-sugar mixture, and finally roll in brown sugar.
- 9
Arrange the coated dough balls in a greased bundt pan.
- 10
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and cooked through.
- 11
Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
