1 package Fleischmann’s Active Dry Yeast (2¼ teaspoons)
1 cup homogenized milk
1 stick (½ cup) butter
½ cup granulated sugar
1 teaspoon kosher salt
5 cups unbleached all-purpose flour
2 eggs
For the coating:
12 tablespoons butter
1 teaspoon pure vanilla extract
¾ cup Redpath Dark Brown Sugar
¾ cup Redpath Golden Yellow Sugar
½ cup Redpath Special Fine Granulated Sugar
3 teaspoons ground cinnamon
For the glaze:
2 ½ cups Redpath Icing Sugar
2 tablespoons butter, room temperature
3 tablespoons homogenized milk, room temperature
Takes ,
serves 12.
Instructions
Make the dough: Place sugar and warm water in a bowl and stir to dissolve. Sprinkle with yeast, stir and cover. Let stand around 5 minutes until foamy.
Warm milk in small saucepan on medium heat until just warm. Add sugar and salt, stirring to dissolve, then add the butter and stir until melted.
Combine the yeast and milk mixtures in the bowl of a stand mixer. Add 2 cups of flour and stir to combine. Secure bowl in place on stand mixer fitted with the hook attachment. Lock in position and run machine on low setting.
Mix the eggs together in a small cup before adding them to the bowl. Add remaining 3 cups of flour, little by little. Beat until you have a soft, sticky dough.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic. Place dough into a large lightly greased bowl. Cover with a tea towel and let rise in a warm place for about an hour until doubled in size.
Lightly grease a 12-cup Bundt pan.
Make the coating: Melt butter in small pan. Add the vanilla extract and stir to combine. Place the three sugars into three separate bowls. Sprinkle each with 1 teaspoon of cinnamon, stirring to combine.
Shape the bread: Turn dough out onto a lightly floured surface a knead for a few moments to release the air. Working one at a time, take a small piece of dough and roll it in the palm of your hand to create a small round about the size of a golf ball. Dip the ball into the melted butter, then roll it in one of the bowls of sugar. Place the coated ball into the Bundt pan. Repeat process, alternating the sugars as you go. When all of the dough is used, cover Bundt pan with a clean dishtowel and place in a warm location for 30 minutes. Stir any remaining butter and sugars together and set aside.
Bake the monkey bread: Preheat oven to 350°F with the rack in the lower third position.
Drizzle the leftover butter and sugar over the top of the Bundt pan. Transfer to oven and bake for 35 minutes or until the top is a rich golden brown.
To finish, remove bread from oven. Cool for 10 minutes before inverting on an attractive presentation plate. Remove pan. Leave bread to continue cooling for 15 minutes.
Prepare glaze: Place sugar and butter in a small bowl and beat lightly using a hand mixer. Add milk and beat to remove lumps, creating a smooth glaze. Add a small amount of milk to thin slightly. Transfer glaze to a piping bag.
Drizzle glaze over the top of the bread to decorate. Serve immediately.
Cinnamon-Sugar Monkey Bread
Ingredients
For the dough:
½ cup water, lukewarm
½ teaspoon granulated sugar
1 package Fleischmann’s Active Dry Yeast (2¼ teaspoons)
1 cup homogenized milk
1 stick (½ cup) butter
½ cup granulated sugar
1 teaspoon kosher salt
5 cups unbleached all-purpose flour
2 eggs
For the coating:
12 tablespoons butter
1 teaspoon pure vanilla extract
¾ cup Redpath Dark Brown Sugar
¾ cup Redpath Golden Yellow Sugar
½ cup Redpath Special Fine Granulated Sugar
3 teaspoons ground cinnamon
For the glaze:
2 ½ cups Redpath Icing Sugar
2 tablespoons butter, room temperature
3 tablespoons homogenized milk, room temperature
Directions
Make the dough: Place sugar and warm water in a bowl and stir to dissolve. Sprinkle with yeast, stir and cover. Let stand around 5 minutes until foamy.
Warm milk in small saucepan on medium heat until just warm. Add sugar and salt, stirring to dissolve, then add the butter and stir until melted.
Combine the yeast and milk mixtures in the bowl of a stand mixer. Add 2 cups of flour and stir to combine. Secure bowl in place on stand mixer fitted with the hook attachment. Lock in position and run machine on low setting.
Mix the eggs together in a small cup before adding them to the bowl. Add remaining 3 cups of flour, little by little. Beat until you have a soft, sticky dough.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic. Place dough into a large lightly greased bowl. Cover with a tea towel and let rise in a warm place for about an hour until doubled in size.
Lightly grease a 12-cup Bundt pan.
Make the coating: Melt butter in small pan. Add the vanilla extract and stir to combine. Place the three sugars into three separate bowls. Sprinkle each with 1 teaspoon of cinnamon, stirring to combine.
Shape the bread: Turn dough out onto a lightly floured surface a knead for a few moments to release the air. Working one at a time, take a small piece of dough and roll it in the palm of your hand to create a small round about the size of a golf ball. Dip the ball into the melted butter, then roll it in one of the bowls of sugar. Place the coated ball into the Bundt pan. Repeat process, alternating the sugars as you go. When all of the dough is used, cover Bundt pan with a clean dishtowel and place in a warm location for 30 minutes. Stir any remaining butter and sugars together and set aside.
Bake the monkey bread: Preheat oven to 350°F with the rack in the lower third position.
Drizzle the leftover butter and sugar over the top of the Bundt pan. Transfer to oven and bake for 35 minutes or until the top is a rich golden brown.
To finish, remove bread from oven. Cool for 10 minutes before inverting on an attractive presentation plate. Remove pan. Leave bread to continue cooling for 15 minutes.
Prepare glaze: Place sugar and butter in a small bowl and beat lightly using a hand mixer. Add milk and beat to remove lumps, creating a smooth glaze. Add a small amount of milk to thin slightly. Transfer glaze to a piping bag.
Drizzle glaze over the top of the bread to decorate. Serve immediately.
Cinnamon-Sugar Monkey Bread
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Morsels of fluffy yeast dough rolled in cinnamon and three different sugars, then baked in a Bundt pan ribboned with a buttery caramel coating…
Gather ‘round everyone, it’s time to enjoy CINNAMON-SUGAR MONKEY BREAD!
Carol strikes again! This time it’s with a favourite her friends and family can’t get enough of, whether served for breakfast, brunch or as a snack. We know you’ll love how easy it is to make, but wait until you see how much fun it is to serve. The nice thing about CINNAMON-SUGAR MONKEY BREAD is how you just place it out on the counter or table with nothing more than paper napkins. Watch everyone reach in to tear off one or two morsels of deliciousness and it disappears in no time!
This scrumptious treat needs to be seen and enjoyed by as many people as possible. We’re suggesting you PIN the recipe to a favourite dessert, baked good or snack board. You can also SHARE this post with friends and bookmark the page for yourself. You’ll want easy access to recipe for sure!
Here’s why we love monkeying around with CINNAMON-SUGAR MONKEY BREAD!
INGREDIENTS
If you’re sensing some kind of sweet déjà vu looking at this ingredient photo, we’re with you! The recipe begins with the same favourite yeast dough we used to make our CRANBERRY-ORANGE BUN WREATH. There’s nothing fancy or unusual needed to make this recipe. Last thing, if you’re a novice homemade dough maker, give this recipe a go. It’s especially good for beginners.
YEAST AND STARTER
I can’t say enough about how much I love making and working with made-from-scratch dough. There’s something so exciting seeing a dough rise, grow and expand. Of course, it’s all thanks to yeast or a good, robust starter. Whether it’s our POTATO DINNER ROLLS, these sticky CINNAMON BUNS or our SOURDOUGH BREAD, using a trusted leavening agent makes for a very rewarding culinary endeavour. This recipe puts yeast to the test with great results.
DOUGH
We purposely made the dough for our CINNAMON-SUGAR MONKEY BREAD using a stand mixer. Although you can make the dough by hand, or use store-bought bread dough or even pizza dough in a pinch, we find dough made using a stand mixer creates the lightest bread with the fluffiest morsels of pull-away deliciousness.
RISE UP
Please promise you won’t rush the process of making this recipe; dough needs time to rise and proof, so follow the recipe as directed. Before rolling the dough into balls, make sure it has had time for its first double-in-size rise. Don’t skip the second proofing either, where the dough balls get a chance to rise in the Bundt pan before getting baked. Giving yeast dough time to rise really is the key to making rolls, buns and breads such as this.
SUGAR, SUGAR, SUGAR
What can we say, we’re big on flavour! We’re building a serious flavour profile using three different sugars for this recipe. Wait, if you include the icing sugar used in the glaze, it’s actually four. Good with flavour building, sketchy with math – LOL! Each morsel of bread is rolled in granulated sugar, golden yellow sugar or a rich dark brown sugar. Our preferred brand, which we appreciate for being responsibly produced and ethically grown, is Redpath. Head to redpathsugar.com to learn more!
For the assembly of the bread, you’ll be setting up what we refer to as a “sugar station”. The three different sugars are placed into three separate bowls with fragrant ground cinnamon stirred into each. We then rip away morsels of dough, rolls them into balls before dipping them into vanilla-flavoured melted butter and tossing them about in the sugar mixes. Watch this VIDEO to see this sugar station put to good use. Makes the recipe go super quick.
BUNDT LOVE
What’s not to love about this essential baking vessel? We’ve used it to make our WHISKEY CAKE, our retro boozy HARVEY WALLBANGER CAKE, a crumb topped COFFEE CAKE and this BLUEBERRY BUNDT CAKE. It works perfectly for this recipe where it helps the dough bits keep it together, so to speak. You’ll see when you go to enjoy. The funnel shape makes the pull-apart feature work perfectly.
CARAMEL COATING
During the testing of the recipe, I called Carol with a serious question. Once all the dough has been rolled and placed in the Bundt pan, what do I do with the remaining butter and cinnamon sugar mixes? Carol certainly knows how to please a crowd! Answer: Stir the sugars into the melted butter, then pour that concoction of caramel coating over the pan. Seriously, best moment I’ve had baking in a long time!
BIG FUN
Pro tip for everyone, and I mean everyone, who has kids in their midst; make this recipe with them. They’ll have the best time, especially when the CINNAMON-SUGAR MONKEY BREAD is brought out from the oven. It always gets tons of oohs and aahs and “wows”, plus a few squeals of delight. The fact that it’s practically bursting from the pan is part of the fun. One little catch: now we have to wait.
LIFT OFF
Give the bread maybe 10 minutes to cool before you invert it onto a pretty plate, platter or large cake stand. Seeing that gooey caramel coating dribble down the bread is pretty awesome. Have your phone in hand and make sure to snap a pic. Post the pic on your favourite socials and tag #weekendatthecottage when you do.
GLAZE
Don’t worry, we hear you. Having seen the response to the BUN WREATH, our PUMPKIN SCONES and our APPLE TURNOVERS, we get it! You love baked goods finished with our icing sugar glaze. We do too, so we’re suggesting you make it again for this recipe. Let the un-panned bread sit for 20 minutes to cool a bit before you apply it to prevent it from melting.
MONKEY AROUND
Ready? Go! This could not be any easier to serve, but fair warning, it is a bit messy especially when kids enjoy. But in this case, sticky fingers are good! Place your CINNAMON-SUGAR MONKEY BREAD out on your kitchen counter or on the coffee table in the den (but maybe not the living room, lol!) and let everyone just pull it apart.
Expect lots of compliments on this one. Each little morsel of bread so flavourful with it’s cinnamon sugar taste and that crazy caramel coating.
CINNAMON-SUGAR MONKEY BREAD is a whole lot of delicious fun!
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Ingredients
For the dough:
½ cup water, lukewarm
½ teaspoon granulated sugar
1 package Fleischmann’s Active Dry Yeast (2¼ teaspoons)
1 cup homogenized milk
1 stick (½ cup) butter
½ cup granulated sugar
1 teaspoon kosher salt
5 cups unbleached all-purpose flour
2 eggs
For the coating:
12 tablespoons butter
1 teaspoon pure vanilla extract
¾ cup Redpath Dark Brown Sugar
¾ cup Redpath Golden Yellow Sugar
½ cup Redpath Special Fine Granulated Sugar
3 teaspoons ground cinnamon
For the glaze:
2 ½ cups Redpath Icing Sugar
2 tablespoons butter, room temperature
3 tablespoons homogenized milk, room temperature
Directions
Make the dough: Place sugar and warm water in a bowl and stir to dissolve. Sprinkle with yeast, stir and cover. Let stand around 5 minutes until foamy.
Warm milk in small saucepan on medium heat until just warm. Add sugar and salt, stirring to dissolve, then add the butter and stir until melted.
Combine the yeast and milk mixtures in the bowl of a stand mixer. Add 2 cups of flour and stir to combine. Secure bowl in place on stand mixer fitted with the hook attachment. Lock in position and run machine on low setting.
Mix the eggs together in a small cup before adding them to the bowl. Add remaining 3 cups of flour, little by little. Beat until you have a soft, sticky dough.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic. Place dough into a large lightly greased bowl. Cover with a tea towel and let rise in a warm place for about an hour until doubled in size.
Lightly grease a 12-cup Bundt pan.
Make the coating: Melt butter in small pan. Add the vanilla extract and stir to combine. Place the three sugars into three separate bowls. Sprinkle each with 1 teaspoon of cinnamon, stirring to combine.
Shape the bread: Turn dough out onto a lightly floured surface a knead for a few moments to release the air. Working one at a time, take a small piece of dough and roll it in the palm of your hand to create a small round about the size of a golf ball. Dip the ball into the melted butter, then roll it in one of the bowls of sugar. Place the coated ball into the Bundt pan. Repeat process, alternating the sugars as you go. When all of the dough is used, cover Bundt pan with a clean dishtowel and place in a warm location for 30 minutes. Stir any remaining butter and sugars together and set aside.
Bake the monkey bread: Preheat oven to 350°F with the rack in the lower third position.
Drizzle the leftover butter and sugar over the top of the Bundt pan. Transfer to oven and bake for 35 minutes or until the top is a rich golden brown.
To finish, remove bread from oven. Cool for 10 minutes before inverting on an attractive presentation plate. Remove pan. Leave bread to continue cooling for 15 minutes.
Prepare glaze: Place sugar and butter in a small bowl and beat lightly using a hand mixer. Add milk and beat to remove lumps, creating a smooth glaze. Add a small amount of milk to thin slightly. Transfer glaze to a piping bag.
Drizzle glaze over the top of the bread to decorate. Serve immediately.
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