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Sweet Cinnamon pull apart buns - or Monkey Bread

Monkey Bread

A   sweet  confection to  tear  and  share -  favorite  of  adults s and  kids 

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours 30 minutes
Servings 6
Author Syama

Ingredients

For the Dough

  • 4 C All-Purpose flour (450 g ) + extra for dusting
  • 1 C Milk Warm (240 ml )
  • 1/4 C Water Warm , use as needed
  • 1 Egg
  • ¼ cup Sugar (50 g )
  • 2 Tbsp Butter Softened
  • Tsp Active Dry Yeast (7g or 1 pkt)
  • 1 ½ Tsp Fine Sea Salt (7g)

For the Brown Sugar Coating

  • ¾ C Light Brown Sugar
  • 2 Tsp Cinnamon Powder
  • ½ C Unsalted Butter (110g or 1 stick ) Melted

For the Glaze

  • 1 C Powdered Sugar / Confectioner’s Sugar
  • 2 Tbsp Milk

To Bake

  • 12 C Bundt Pan
  • 2 Tbsp Butter

Instructions

Make the Dough

  1. Warm the milk  (just  warm to  touch) and  soften the butter. Bring the egg to room temperature. Activate the yeast by mixing  it in  ½ c milk mixed with 1 tsp of sugar. Set aside until it is bubbly.

  2. Take the flour in a mixing bowl, mix in the sugar and salt.

In Stand Mixer

  1. With the paddle  attachment  on mix the dry ingredients for 30 seconds.  Remove  the paddle.

     Make a well in the center of the mix and add the activated yeast mix along with milk and softened butter and 1 egg.  Attach the  dough  hook. Turn the mixer on the lowest setting and mix for 1 minute. 

    Scrape the sides if needed and mix on the recommended dough setting (kitchenaid speed 2 )for 3 to 4 minutes until the dough comes together into a soft smooth ball. 2 minutes into mixing check the dough. If it looks stiff and dry add 1 to 2 tbsp of water. If  the  dough seems  to  stick to the  sides  and  not  come  together  scrape the sides. 

     It should not take longer than 5 minutes of mixing.

By Hand

  1. Place the dry ingredients is a wide mouthed bowl or on a clean work surface . Mix lightly and make a well in the middle. Add the activated yeast and half the milk along with  a  beaten  egg.  

    Lightly mix and start kneading by incorporating more of the dry ingredients to the wet. Slowly add more of the remaining milk as you knead. The dough should stat coming together into one big mass. 

     Add the softened butter and knead it in . If the dough sticks to the surface dust with a little flour and keep kneading . As you knead the texture of the dough changes and it relaxes a bit. 

    Do a window pane test (See Notes)  to see if the dough is ready. If not knead for another couple minutes and test a gain. 10 to 15 minutes of kneading by hand is all it is going to take.

1st rise.

  1. Form the   dough  into a smooth  ball. Place it in an oiled bowl. Turn the ball to coat all sides with oil. Cover with an airtight lid or  moist  kitchen  towel and  set  aside  to  rise in a warm place.  It takes about 1 to 1 ½ hours.

Prepare the Pan

  1. Soften 2 tbsp of butter . Liberally coat the insides of the bundt pan with butter – making  sure to get into all nooks and crannies and the center tubing section. Set aside.

Shape and 2nd rise

  1. Mix brown sugar and cinnamon together in a bowl. Melt the butter in another bowl. Set aside.
  2. Punch down the dough . Turn it out onto a lightly floured work surface. Roll out or stretch into a rectangle. Use a knife or pizza cutter to divide the rectangle into 24 equal section (or 36 or more ).
  3. Roll each piece of  dough into a ball. Taking one ball at a time brush with the melted butter and roll in the cinnamon sugar and place in the pan. Arrange the balls evenly all around he pan. Keep layering the balls until all are used up. Sprinkle the remaining cinnamon sugar evenly over the dough and drizzle any remaining melted butter.

  4. Cover the pan with plastic wrap or wet towel and place in a warm area until the balls look almost doubled in size - about 30 to 45 minutes.

Bake

  1. Place the oven rack in the middle and preheat oven to 375°F (190°C).  When   ready  to bake uncover and place the pan in the hot oven. Reduce the temperature to 350°F (175°C) and bake until the top is browned and you see the caramel bubbling on the sides - about 30 to 35 minutes. Cool in the pan for 5 minutes only. Turn out on to a serving platter or to a cooling rack if serving later.

Optional glaze

  1. Mix the powdered sugar and milk in a small bowl until the you get a smooth mix. Slowly pour the glaze over the bread letting it drop down the sides of the bread.

Serve warm.

Recipe Notes