Monkey Bread
This recipe is the best pull-apart bread to make with the kids, and it is absolutely delicious! It can be made traditionally, using cinnamon for flavouring, or made with cocoa, sugar and chocolate chips. Whichever flavour you choose, this bread will disappear fast and have you wishing for more.
YIELD : 24 small pieces
Equipment
- 10" bundt pan
- or 2 loaf pans
Ingredients
- 4½-5 cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup warm water or substitute ¼ cup milk
- ¾ cup milk at room temperature or slightly warmed
- ¼ cup butter melted and cooled
- 2 large eggs
- 2 teaspoons instant yeast
- 2 teaspoons vanilla
- ¾ teaspoon salt
When making cinnamon monkey bread:
- 3 tablespoons butter melted
- ¾ cup brown sugar
- 2½ teaspoons cinnamon
When making chocolate monkey bread:
- 1 cup mini chocolate chips kneaded into the dough
- 3 tablespoons butter melted
- 2 tablespoons cocoa powder
- ½ cup granulated sugar
Icing sugar:
- 2 cups confectioners' sugar
- 3 tablespoons cream cheese
- ½ teaspoon vanilla extract or your favourite flavouring (I use 1 teaspoon of coffee flavouring for icing chocolate monkey bread)
- 2-3 tablespoons milk add the milk until you get the right drizzling consistency
Instructions
- Grease the bundt pan or two loaf pans with butter. If you are using loaf pans you can also line the long side with parchment paper for easy removal. Butter the parchment paper as well.
- In a large bowl, mix together the sugar, yeast, milk, water, butter and eggs.
- Add 2 cups of flour, the salt and vanilla. Stir to combine. Add in 2 additional cups of flour and stir again.
- Continue to add in additional flour until a dough ball forms; the dough should be slightly sticky.
- On a lightly floured surface, knead the dough for about 5-7 minutes.
- Place the dough ball in a buttered bowl and turn it once to cover the dough ball in butter.
- Cover and let rise in a warm place, until approximately doubled in size. (1½-2 hours) (The rise time varies with the temperature of your kitchen.)
- Punch down the dough and if f making chocolate monkey bread, add in the mini chocolate chips.
- Divide the dough into 24 small dough balls.
- Roll each ball in the cooled melted butter, then in either the cinnamon-sugar or chocolate-sugar topping. Place in the prepared bundt pan.
- Continue to layer all the coated dough balls in the pan. Do not worry that the layers are not completely evenly distributed.
- Cover and let rise for 1½ hours.
- Bake in a 350°F oven for 40-45 minutes or until the top is golden brown.
- Let cool in the pan 5-10 minutes. Then carefully run a knife along the pan to loosen the bread from the edges.
- Invert on a wire rack to cool completely. Once cool, flip the monkey buns onto a cake plate so the top is up.
- Combine the icing ingredients in a medium bowl and beat with a hand held mixer until combined. Scoop out the icing with a large spoon and drizzle over the bread.
Video
Nutrition
Serving: 1-cinnamon flavoured bunCalories: 210kcalCarbohydrates: 39gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 26mgSodium: 119mgPotassium: 63mgFiber: 1gSugar: 20gVitamin A: 149IUCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
The perfect breakfast AND desert doesn’t exist… just kidding, it does, and it’s called Monkey Bread! 🐒🍞 This recipe is mind-blowing levels of tasty and is really easy to make – coming from a novice bread baker. The individual cinnamon flavoured buns have an airy, sweet inside, and a caramelized cinnamon-sugar crust. It’s day 3-post bread making and I’ve had monkey buns for breakfast (and dinner desert) everyday!