I LOVE Monkey Bread! My mom and mother-in-law never made it. The first time I ever had it was at my friend Courtney’s house in High School. Her mom made it for us for breakfast. I was like, “What is this HEAVEN?” They stared at me like I was an alien. They couldn’t believe I had never had monkey bread because my mom was such fabulous cook and baker.
I now make my own Monkey Bread. I start by using my mother in laws classic roll dough. I’ve cut it down to fit this recipe.
Start by activating the yeast with some sugar and warm milk.
Add in the egg, oil, and 1 cup of the flour. Once that is mixed in well, add in the rest of the flour, salt and DOUGH ENHANCER if wanted. If you do not have a stand mixer with dough hook, that is OK! Just get in there with your hands! Squeeze, punch, roll, flip and fold using your strong hands till the dough takes shape and is ready to rise.
Let the dough sit covered in a ward dry spot till it doubles in size.
Next roll the dough into 1-1 1/2 inch balls.
Blend the cinnamon and sugar, melt the butter, and prepare your baking dish.
Roll the balls of dough in the butter, then cinnamon sugar, then place in the dish.
Bake at 350 degrees for 25 minutes. If you are baking in a dish without the ring in the center, bake a little longer to make sure the dough in the center is baked all the way.
Immediately invert the baked bread onto a serving platter or large baking sheet.
Mix the glaze together, and drizzle it all over the bread, letting it drip down the sides.
Best eaten while warm! Easy to reheat. Check the recipe notes.
Monkey bread
Equipment
- 1 pound cake or ring loaf pan
Ingredients
Dough
- 1 cup milk, on the warmer side of lukewarm
- ¼ cup white sugar
- 1 Tablespoon active dry Yeast
- 1 egg
- 1 teaspoon salt
- ¼ cup canola oil or other cooking oil
- 2 teaspoons dough enhancer optional
- 3-4 cups flour
Filling
- 1 cup brown sugar, packed
- 1 Tablespoon cinnamon, ground
- 1 stick butter, melted
Glaze
- 1 cup powdered sugar
- 3-4 Tablespoons water
Instructions
Dough
- Warm the milk in microwave. I test it with my finger tip after stirring it. Start by heating for 1 minute. Then I usually need another 30 seconds to get it warm enough. Should feel like a very warm bath.
- In the bowl of a stand mixer measure in the yeast and white sugar. Slowly add in the warm milk while stirring. Let it sit for a few minutes. Stir again. You should see some small bubbles or foam on top that shows the yeast has activated.
- Use a dough hook on the mixer to add in the egg, oil, and 1 cup of flour. Let it mix till it looks like runny batter.
- Add in the salt, dough enhancer if desired, and the rest of the flour. Start with a total of three cups, Once that is fully mixed in, touch the dough. If it is sticky at all add in another ½ cup. Then use the dough hook to kneed that flour in.
- Place the dough in a lightly oiled bowl. Cover and set it in a warm, dry place. Let it rest for about 1 hour or until doubled in size.
Prep for Baking
- Punch the dough down. Form the dough into 1-1½ balls. I always get between 25-30 balls. Keep in mind that they will rise and grow. I like them smaller so there is more cinnamon sugar per capita.
- If your ring loaf pan is metal you need to spray it or rub oil on it the bread comes out easy after baking. I use a Demarle rubber baking mold. The bread flips right out without any oil or grease. Blend the cinnamon and sugar. Melt the butter. Roll the balls in the melted butter, then the cinnamon sugar, then place into the prepared baking dish.
- Preheat the oven to 350°. Cover the baking dish while the oven preheats. I let it sit on the stove top while the oven is warming up. Let it rise for 20-30 minutes.
- Bake at 350° for 25 minutes. If you are baking in a dish that does not have the ring in the center then bake longer to make sure the dough in the center is fully baked before removing.
- Immediately invert the bread onto a serving platter.
Glaze
- Mix the powdered sugar and water with a small whisk or fork. Drizzle the glaze over top of the bread, letting it drip down the sides.