Yummy Monkey Bread Recipe! – September 16, 2017

Hello and welcome to a Saturday post! Today I am going to be posting about a recipe for monkey bread, which is a form of bundt cake filled with cinnamon and sugar. Just a forewarning, you do have to let it sit to rise so it takes up to three hours in total. Here it is!



Dough –

  • 4 tablespoons of butter, divided in half. 1/2 softened and 1/2 melted.
  • 1 cup of milk, warm (about 110 degrees F)
  • 1/3 cup of water, warm (about 110 degrees F)
  • 1/4 cup of granulated sugar
  • 2 1/4 teaspoons of instant yeast (one packet)
  • 3 1/4 cups of all-purpose flour, plus extra for work surface
  • 2 teaspoons salt

Brown Sugar Coating – 

  • 1 cup of packed light brown sugar
  • 2 1/2 teaspoons of ground cinnamon
  • 8 tablespoons of butter (one stick) melted, then cooled

Glaze – 

  • 1 cup of confectioners’ sugar
  • 2 tablespoons milk


  1. Butter a bundt tin with the two tablespoons of softened butter and set aside. Make sure to get into all of the grooves of the pan so that the bread will not stick.
  2. In a medium mixing bowl, mix together the milk, water, melted butter, sugar and yeast. In another large bowl, mix the flour and salt. If doing without a stand mixer, like i did, make a well in the center of the flour mixture and add the milk mixture in the well. Stir with a wooden spoon until it becomes difficult to work with. Then, turn it out onto a well-floured surface and knead until it is smooth, for at least ten minutes.
  3. Coat a large bowl in cooking spray and place the dough in it. Cover the bowl with cling film and place in a window. To further the process, cover with a tea towel to keep the heat inside even more. Let rise for about an hour and a half.

    ready to rise!
  4. While the dough is rising, combine the brown sugar and ground cinnamon in a small bowl. Melt the butter and keep the sugar mixture and butter in separate bowls. Allow the butter to cool.
  5. Once the dough has risen to double the size, gently remove it from the bowl and into a rough 8 inch square. Then using a sharp knife, slice the dough into 64 pieces. They should not be even in size because the uneven-ness will add to the effect of the bake.
  6. Roll each piece into a rough ball and dip in butter. Then roll it in the sugar and cinnamon mix while it is still wet and place into the pan, staggering the seams where the dough meets to create layers.
  7. Cover the pan with cling film, place in a window and place a tea towel over it. Rise again for at least one hour, at most one hour and thirty minutes. Make sure the little balls are puffy and that the whole bread has risen 2-3 inches from where it was when you placed the dough balls in the pan.

    ready to rise part two!
  8. While it is rising again, put the oven on 350 degrees F.
    this is the size they should grow to before baking

    Unwrap the pan and bake until the top is a deep brown and caramel begins the bubble around the edges, about 30-35 minutes. Cool it in the pan for 5 minutes and then turn it out or else it will harden inside the tin and will be difficult to remove. Let cool on a plate for 10 minutes and, while it is cooling, mix the milk and confectioners’ sugar to make the glaze. Mix until smooth, then drizzle on the bread while its warm, letting it run down the sides. Serve warm and enjoy!IMG_3809.jpg


Thanks for reading and come back for more random posts! Until next time,


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