Monkey Bread – Balls of sweet bread dough coated in sugar and cinnamon, baked in a bundt pan and drizzled with a creamy glaze!
Raise your hand if you love Monkey Bread! *Raises both hands.*
I love Monkey Bread for breakfast AND dessert, it fits both perfectly. If you’ve never heard of Monkey Bread before, think cinnamon rolls in ball form. Monkey Bread is little balls of sweet bread dough rolled in melted butter then sugar and cinnamon, baked in a bundt pan and drizzled with a glaze. Sounds perfect, right? 😉
Monkey Bread is a lot easier to make than cinnamon rolls because there’s no rolling and slicing, and it’s more fun to eat, too! Who doesn’t love pull-apart bread?
To make this, simply combine all the dough ingredients together in a food processor or stand mixer to form a dough ball. You could also do this by hand. Let the dough rise for 2 hours in a lightly greased bowl covered with clingfilm. At this time you could also keep it in the fridge overnight. Prepare the coating ingredients, then form small balls from the dough. Roll them in the coating and place them in a greased bundt pan. Leave to rise for another hour then bake for about 30 minutes. Easy peasy!
You’ll probably have leftovers (really?) which can be covered and stored at room temperature or in the fridge or up to 3 days. Whenever I fancy a piece, I like to warm it up in the microwave to get it back to that just-baked goodness. Mmmm…
Balls of sweet bread dough coated in sugar and cinnamon, baked in a bundt pan and drizzled with a creamy glaze. Perfect for breakfast AND dessert!
In a small bowl, add the milk and sugar, and sprinkle the yeast over the top. Leave for 5 - 10 minutes until the mixture is foamy.
Using a stand mixer fitted with the dough hook attachment, mix together the butter, egg, vanilla extract, and salt. Add 2 cups (250g) of the flour, and the yeast mixture, and mix until combined. Gradually add the remaining 2 cups of flour, and mix until a soft dough forms - about 5 minutes.
Transfer the dough to a lightly floured surface, and knead for about 1 minute. Form the dough into a ball and place in a greased bowl. Cover with clingfilm and leave to rise (double in size) in a warm place for about 2 hours.
Grease a 10-inch bundt pan and set aside.
For the Coating
Melt the butter in a bowl. In another bowl, mix together the sugars, and cinnamon.
Pull apart pieces of the dough and roll into about 1-inch balls. Dip each ball in the melted butter, and then roll them in the sugar mixture. Place the balls of dough into the prepared bundt pan. Mix together any remaining butter and sugar together, and pour over the dough balls. Cover the pan with clingfilm and allow the dough to rise in a warm place for about 1 hour.
Preheat the oven to 180C/350F/Gas 4. Bake for 30 - 35 minutes until golden brown. Cool for 5 - 10 minutes, then remove to a serving plate.
For the Glaze
Whisk together the icing sugar, vanilla, and cream until smooth and combined. Drizzle over the warm bread, and serve.
Bread stays fresh covered at room temperature or in the fridge for 3 days.