Monkey Bread

One morning last week, I was on the train enduring my daily commute into the city for my job and like usual I was listening to my favorite morning radio show, The Preston & Steve Show. On that particular day, they started talking about Cinnabon’s ooey, gooey, buttery cinnamon buns which morphed into a conversation about yummy, sweet, sticky Monkey Bread. By the time I got off the train and walked the six blocks to work, my mouth was watering and my stomach was growling. Thankfully, there wasn’t a Cinnabon nearby (at least if there is, I don’t want to know about it!) but the seed had already been planted and the damage had already been done – at any given moment after that, my brain would automatically turn to cinnamon buns, brown sugar and cinnamon, or anything cinnamony with a cool, drippy icing. It was all I could think about. I hope that explains why I made this Monkey Bread.

Balls of freshly made dough are rolled in a sugar-brown sugar-cinnamon mixture and baked until gooey and dripping in sweetness. As if that isn’t enough, a warmed cream cheese icing drizzle is spooned over the warm bread. It really doesn’t get more decadent or sinful than this. Since it contains yeast, this does take time to make as you let the dough rise but you can find faster recipes using store-bought dough online but they tend to be higher in calories. This recipe I made cuts the calories (not that you can tell) which is important because it’s hard to stop eating this.

Thanks, Preston & Steve. I may have to call the Love You, Hate You line to tell you how much I both love and hate you for putting this idea in my head!

The ingredients:

Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined.

With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball.

Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

Bake in a 350°F oven for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate.

Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

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3 Comments

  1. I’ve been wanting to make monkey bread forever because I have such fond memories of it from my childhood. Now it’s 11:30 p.m. and I feel like I need to make it RIGHT NOW! This looks delicious 🙂

    Sues

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