Yes, you need to be patient for this recipe, but the end result of this from scratch monkey bread is work every minute of it!
From Scratch Monkey Bread
Ingredients
- Dough
- 1 cup milk warmed
- 1/3 cup water warmed
- 2 tablespoons butter melted
- 1/4 cup sugar
- 2-1/4 teaspoons yeast
- 3-1/3 cups flour
- 2 teaspoons salt
- Coating
- 1/2 cup butter
- 1 cup light brown sugar
- 2 teaspoons cinnamon
Instructions
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To prepare dough
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In a medium bowl, stir milk, water, butter, sugar, and yeast. Allow to sit for 5 minutes.
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Meanwhile, combine flour and salt in bowl of stand mixer.
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Add liquids to flour mixture and mix on low speed until dough forms a ball.
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If dough is sticky, add more flour until dough clings to the hook.
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Knead for 5 minutes on speed 4.
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Grease a large bowl with butter.
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Transfer dough to bowl, flip so that all sides are coated with butter.
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Cover with plastic wrap and place in a warm area to rise for one hour. (Note: After this rising, my dough hadn’t risen much but had a tender texture.)
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Place dough on a floured work surface and pat into a 8 or 9 inch square. Cut into 64 evenly sized squares.
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To assemble monkey bread
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Melt butter in a small bowl. Set aside.
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Combine sugar and cinnamon in a second small bowl.
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Grease bundt pan with butter.
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Take one small square of dough, roll into a ball (doesn’t need to be perfect). Dip in butter, coating all of it. Roll in sugar mixture coating entire ball.
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Place ball in bundt pan.
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Repeat with 63 other pieces of dough, creating a bottom layer.
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Add additional dough balls, distributing evenly.
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Cover with plastic wrap and place in a warm area to rise for one hour. The dough should double in size.
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Preheat oven to 350°F.
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Bake for 30 minutes, or until the top is golden brown and the sugar mixture is bubbly at side of pan.
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Cool for 5 minutes, then invert on serving plate.
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If desired, create a glaze of powdered sugar and milk to drizzle on individual servings.
Oh, from scratch monkey bread, you are an indulgence. Like many indulgences, it’s one best shared with others. So, I’m thinking that this ridiculously sweet and buttery breakfast treat that I adore may be on the menu the next time we have a couple of the kids with us. I am pretty sure that they’d be glad to help devour it.
To learn more about this recipe, originally published in December 2013, keep reading.
I remember the first time that I tried monkey bread. I asked for the recipe and was told that I probably didn’t want to know. Being a person who enjoys baking, I asked again and was told, “A couple cans of biscuits, a whole stick of butter, a sprinkle of cinnamon, and a lot of sugar.” That didn’t stop me from making the recipe at home; a little indulgence doesn’t hurt every once in a while.
I haven’t made monkey bread in close to a decade. I get more frequent requests for bagels, cinnamon rolls, and scones. Nearing the end of Thanksgiving weekend, I decided it was time to try making monkey bread totally from scratch. Serving this decadent treat for Sunday breakfast would be a great way to end the long weekend.
The results were fantastic, but you do need to be forewarned. First, this recipe takes close to 3 hours from start to finish. A pot of coffee, a crackling fireplace, and a work project or book are good for passing the time. Second, after the first rising the dough may look like it has not risen much. It is ok! I say this with emphasis, as when I looked at the dough I almost threw it out due to lack of rising. Luckily when I scooped the dough out of the bowl, I could feel that its texture was tender and prime for baking and moved onto the cutting stage.
If you want to get your cinnamon fix at breakfast but in less time, these Cinnamon Roll Scones are a delicious option.
