Cinnamon Monkey Bread from Scratch
Try this homemade cinnamon monkey bread recipe for your next coffee/tea party. A pull apart bread with each morsel richly coated in cinnamon sugar and then drizzled with vanilla glaze all made from scratch.
- 1 ¼ cup milk - warm
- ½ cup unsalted butter - melted
- ¼ cup granulated white sugar
- 2 large eggs
- ½ teaspoon salt
- 1 envelope (7-9g) instant yeast - recommended (SAF Instant Gold)
- 4 cups all-purpose flour
- ¾ cup granulated white sugar
- ¾ cup packed brown sugar
- 1 tablespoon cinnamon powder
- 1 teaspoon vanilla extract
- ¾ cup butter
MAKE THE DOUGH:
In a bowl, combine milk, melted butter, salt, and sugar. Mix well until sugar is dissolved. Add the eggs and whisk until well combined.
Add the flour and instant yeast and mix using a spoon or your hands until it forms a firm dough.
Turn dough in a floured surface and knead it for about 5 minutes or until it becomes smooth and elastic. Coat the dough with oil and place in a bowl. Cover the bowl with plastic wrap and let the dough rise for an hour or until it doubled in size.
PREPARE CINNAMON-SUGAR COATING:
In a bowl, combine brown sugar, white sugar, and cinnamon powder. Mix together until well blended.
Place butter in a separate bowl and melt in the microwave.
Spray or grease a 12 cup (or 10-inch) bundt pan. Set aside. Gently punch the dough down to release air bubbles.
Take a small piece of dough and roll it to a ball about 1 ½ inch in diameter. Dip this to the butter, coating the surface completely.
Next, roll it in the cinnamon-sugar mix with a generous coating.
Drop each coated dough balls into the bundt pan. Make sure that they are evenly distributed around the pan.
Add the remaining cinnamon-sugar mix to the melted butter plus vanilla extract and mix well. Pour this mixture over the coated balls.
Bake in a preheated oven at 350F or 180C for 30 minutes or until top turns golden brown.
MAKE THE GLAZE:
In a small bowl, combine powdered sugar, cream and vanilla extract. Mix well until it becomes smooth.
Remove bundt pan from oven and let cool for 5-10 minutes. Turn the cake out onto a serving plate and drizzle with glaze. Serve while still warm.
This Monkey Bread recipe was made using instant yeast that is added directly to the flour. Active dry yeast may also be used in the same amount but should be proofed before adding to the flour.
Using instant yeast also eliminated the waiting time for the second rising. The balls started to rise or puff while I was working on the rest of the balls.
Calories: 530kcal | Carbohydrates: 77g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 230mg | Potassium: 118mg | Fiber: 1g | Sugar: 45g | Vitamin A: 710IU | Calcium: 69mg | Iron: 2.3mg