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Monkey bread

This sweet pull apart bread is a favorite! A classic dough rolled into little balls, then rolled in butter and sugar, then baked in a ring. Glazed while warm, right out of the oven. A cozy dessert in the evening, or a warm breakfast in the morning.
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Prep Time 25 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Bread, Breakfast, Brunch, Dessert
Cuisine American

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.

Notes

**I often make this the night before a special breakfast. This is easy to reheat in the oven at 350 degrees for about 5-10 minutes. Or individuals can reheat their roll pieces in the microwave for 10-20 seconds.