Monkey Bread from scratch is bite sized pieces of Ooey Gooey, glazed, pull apart cinnamon bread! This definitely qualifies as a way over the top Special Treat! I’ve been eyeing these yummy Monkey Bread treats for quite a while. This is a great big NO-NO for anybody’s usual diet. But a perfect special treat for a large crowd, very occasional dessert, or special breakfast. I’m considering this recipe for Christmas or Easter morning.Use healthier ingredients:
Coconut oil, a bit of flax, and cinnamon help digest all the organic sugar in this recipe. Coconut oil is amazingly tasty in baked goods, adds wonderful flavor and is healthy for you! That will help offset how much of it is needed in this recipe! Can you use butter instead of coconut oil? Absolutely! But coconut oil is my favorite baking fat and a healthier fat than butter.
I actually tried maple syrup instead of sugar in the dough for this recipe once. The sweetness was perfect…but the dough didn’t rise as well due to the lower glycemic index of maple syrup. So be warned. It still tasted great, but the bread was a bit denser.
I am an occasional yeast bread baker from way, way back. Yet I had never heard of Monkey Bread before this last several months. I found a good recipe from Sally’s Baking Addiction and decided to adapt it.
Sweet yeast breads are not something I make a lot of. I make a batch of Cinnamon rolls every year or so. Mostly because they are so hard to stay out of. My love for anything full of luscious carbs….especially sugar soaked and full of gooiness is legendary… my waistline expands just looking at it!
I have made this Monkey bread with a regular vanilla glaze and also, as you see pictured; a cream cheese cinnamon vanilla glaze. Both taste great. This cream cheese glaze is a bit richer and thicker, so the result is definitely different. Choose whichever you prefer!
Here’s a little Monkey Bread walkthrough to help you through all the steps.
If you’re new to baking this may help you. I’m sorry I don’t have more walkthrough pictures. Busy, gooky hands not good for cameras!
First, before we begin:
- Get good yeast. Fresh yeast makes great bread. If it’s been sitting around forever don’t expect it to activate. I have some yeast in my freezer and it’s been in there years and worked fine. But I did add some extra because I’m sure it’s not as active as it used to be.
- Use a good bread flour. Your results depend on your ingredients. Old, nasty, been in the cupboard forever all purpose flour is likely to disappoint you. Sometimes it won’t bind at all. Very frustrating. Also your flour will affect how much you need to make a proper dough. Some flours are drier than others. That’s why the flour quantities are approximate.
- If you have a good stand mixer with a dough hook, not much, or no kneading is required for this recipe. Just be careful not to over mix! That will give you tough bread, you want a tender sweet dough, so keep the handling and kneading to a minimum.
Let’s Make Monkey Bread:
Make the dough:
- In a large mixing bowl or stand mixer, dissolve yeast in warm water. Stir it around a bit and let it sit for a few minutes to get the yeast lively.
- Add the milk, melted coconut oil, sugar, eggs, salt, and 3 cups of flour
- Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer, or, as a last resort, your arm with a large metal spoon).
- Add enough of the remaining flour to form a firm dough. About 5 cups total.
Turn the dough onto a floured surface.
- Knead with your stand mixer or your hands until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread.
- The dough is ready when it is smooth and resilient.
- Form dough into a smooth ball and place into a greased bowl large enough to handle the dough doubling in size.
- Turn the dough in the greased bowl to grease the top of the dough.
- Cover the bowl tightly with plastic wrap and refrigerate for 8 hours or overnight. It will double in your fridge.
After the dough is doubled:
Grease a 10-12 cup bundt pan . Set aside.
Make the coating:
Melt 1/2 cup coconut oil in a small bowl.
Mix granulated sugar and cinnamon together in another small bowl. Set aside.
Punch the cold dough down very gently to allow the air bubbles to release.(I just poked a couple of fingers in gently)
Pull apart pieces of the cold dough and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total.
Arrange them in the bundt pan as you go; Tuck them next to each other in some sort of order to keep it looking even, for a prettier finished result. You may find you don’t have enough balls to fill the pan. This recipe will expand as it bakes. So you are only going to make two LOOSELY packed rows of balls. They will fill the pan once baked!
- Preheat oven to 350F.
- Melt the remaining 1/4 cup of coconut oil and whisk in the brown sugar and vanilla until combined. (all I did was use the leftover sugar/spice mix from rolling the dough balls. Just mix them together)
- Pour this mixture over the dough balls in the bundt pan.
- Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly.
- Cool for 5-10 minutes and invert onto a large serving plate.
Top with the glaze and Serve!
- whisk whichever glaze ingredients together you choose from the two glaze recipes provided, and pour over the bread.
- Top with chopped pecans(or walnuts) if you like. We enjoyed the extra crunch!
- This can be a formal or informal treat. Serve it on pretty plates or set out the cake plate and let your family grab off gooey pieces. That’s how we do things.
- Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.
The monkey bread may pull apart as you try to plate it. Just assemble it back together and use the glaze to disguise the cracks if desired.
This bread is best served promptly after glazing but it will hold for several days if it is covered. A covered cake plate is recommended for an air tight container to keep it from drying out or blotching up the glaze.
To make this as a special breakfast; Make the dough the night before, let it rise in the fridge all night. Next morning bake and glaze it. That reduces the time it takes to make and the mess this recipe creates, when you have other things to think about! This works for the dessert as well. Make it in the morning and bake it just before dinner. Glaze and serve after dinner.
This recipe is featured at TryABiteTuesday link part #27
Recipe adapted from: Sally’s Baking Addiction.