This one is for every cinnamon rolls lovers out there who wish they could have a bite of the buttery dough throughout the day… The Monkey Bread is a genius US creation made from baking together loads of tiny balls of sweet brioche dough coated in cinnamon sugar. The result is an insanely addictive pull-apart loaf equally brilliant for breakfast as it is for snacking throughout the day. As often is the case, I turned to the guys at Baked, one of my favorite bakeries in Brooklyn, for this foolproof recipe.
A lot of Monkey Bread recipes call for store-bought buttermilk biscuit dough though I must say making your own is super easy and you’ll be rewarded tenfold! Once your dough has proofed, the only time-consuming portion of the recipe is to form little balls of dough (think around 60!), dip them in melted butter and roll them in a mixture of brown sugar and cinnamon. The coating is what will create the amazing cinnamon glaze when they bake.
Layer them all in a bundt pan, proof one last time, and then it’s baking time!
You won’t believe your eyes, and the smell in your kitchen, once you invert your bundt pan to unveil the work of art.
Voila – cinnamon rolls in ball form! This bread is a real test of willpower so hopefully you have some people around to help you pick at it. The soft, gooey and sweet balls are the perfect ‘eat with your hands’ brunch and should last you for a few cups of coffee.
If any is left, remember that this bread is better enjoyed warm so just pop it back into the oven for a few minutes every time you want to indulge. I doubt it’ll last long anyway!
| Prep Time: | 90 min |
| Total Time: | 200 min |
| Cuisine: | Brunch |
| Yield: | One 10-inch Bundt |
| Method: | Baking |
2. In a small saucepan, warm your milk to slightly above room temperature, then remove it from the heat, add the yeast, and whisk to dissolve. (Do not warm it beyond 110 degrees F or you will kill the yeast).
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the flour, sugar, and salt until combined.
4. In a small bowl, beat the egg with a fork and add it to the dry ingredients. Mix on low speed until combined.
5. Keeping the mixer on low, slowly stream in the milk until combined. Add the melted butter and mix until the dough comes together. Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, 8 to 10 minutes. The dough should mound together and easily come off the bottom of the mixing bowl. (If the dough is too wet, add some flour. If it is too dry, add a tiny bit of water.)
6. Spray the bottom and sides of a large bowl with cooking spray. Place the dough in the bowl and roll it around to make sure it is completely covered in oil. Cover the bowl with plastic wrap or a dish towel and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.
7. Line a sheet pan with parchment paper.
8. Use your clean hands to push down and deflate the dough. Remove it from the bowl and pat it into a rough circle approximately 8 inches diameter. Use a bench knife or serrated knife to cut dough into 1- to 1½-inch pieces (about ½ ounce each)--alternatively, use your hands to pinch apart the dough. Roll the pieces into balls (they don’t have to be perfectly round). Place the balls on the sheet pan (you will get about 60 pieces in all). Cover the balls lightly with plastic wrap.
9. To make the Cinnamon Sugar Coating: In a small bowl, stir together the sugar and cinnamon. Place the melted butter In a separate bowl.
10. To Assemble the Bread: Remove the plastic wrap from the dough halls and dip one ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan. Continue this process with each ball, until you have several layers, arranging them as if you are building a brick wall.
11. Wrap the Bundt pan tightly in plastic wrap. Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy.
12. Preheat the oven to 350 degrees F. Remove the plastic and bake the Bundt until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.
13. Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm. Should you have any leftovers (this is rare, I promise you), simply reheat them in a 300-degree oven until warm to the touch.
2 teaspoons instant yeast
4 cups all purpose flour
5 tablespoons sugar
1 teaspoon salt
1 egg
5 tablespoons unsalted butter, melted
1¼ cups firmly packed dark brown sugar
2 teaspoons cinnamon
½ cup (1 stick) unsalted butter, melted and cooled
