Can you spare a bit of time and patience? Home made monkey bread from scratch. Yes, there’s rising time involved, a lot of it. But the results are amazing. It’s both soft and gooey, plus a little crispy on the edges, a sensory delight for your mouth. And to top it off, a drizzle of salted caramel over the top. What’s not to love about that? It’s similar to cinnamon rolls, only more sharing friendly. The little bite sized pieces makes a perfect addition to your Christmas morning breakfast.
There is something about cinnamon sugar that is so comforting and so addictive at the same time. Eat it straight out of the oven to enjoy it warm (careful not to burn yourself) or reheat it for around 30 seconds in the microwave. If you store it in an airtight container, it can last up to 2 days with the same freshness.
One very important note is that you should not take ANY shortcuts. Let the dough take its time to rise so that you’ll get soft and fluffy bread. You can even prepare it the night before and let it rise overnight if you have problem with waiting. Also, even though it’s not a must, but I really recommend going the extra mile and preparing a batch of salted caramel for the glaze.
I did make mine in a bundt pan, but to store it, I preferred to pull it apart and store it in a tupperware.
12 Days of baking:
Day 1: Red Velvet Chocolate Chip Cookies
Day 2: Red Velvet Brownie Bars
Day 3: Melt-in-your-mouth Snowball Cookies
Day 4: Easy Chocolate Truffles
Day 5: Hot Cocoa Mix.
Day 6: Chocolate Espresso Pot-de-Creme
Day 7: Chocolate Hazelnut Kisses
Day 8: Chocolate Thumbprint Cookies
Day 9: Cinnamon Biscuits
Day 10: Coconut Macaroons
Day 11: Honey Roasted Cinnamon Nuts
Cinnamon Roll Bites: (a.k.a Monkey bread)
- 2 1/4 teaspoons (1 package) active dry yeast
- 1/4 cup warm water (save it for later)
- 1 1/4 cups warm milk
- 75 grams unsalted butter, melted
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon salt
- 5 cups all-purpose flour, divided
- 1 tablespoon cinnamon (optional)
- 100 grams unsalted butter, melted
- 1 1/2 cups sugar
- 2 tablespoons ground cinnamon
- In the bowl of your mixer, combine the dry ingredients together. (3 and 1/2 cups of flour, yeast, salt, and sugar.) give them a little mix to incorporate them all together.
- In a separate bowl, melt the butter, then add eggs, and milk. Beat lightly.
- Add the butter mixture to the flour mixture in your mixer. Let it knead the dough till no flour remains in the bowl. (It will be slightly sticky and with a bit of lumps)
- Add the remaining 1 and 1/2 cups of flour and continue mixing. The dough should turn into a smooth ball. To check if it’s ready, gently poke it. If it springs back to its original form, then it’s ready. If you feel like the dough is a bit dry, and the water bit by bit while kneading it. (This depends on the temperature you’re working in, I didn’t need to use them).
- Lightly oil a bowl and place dough inside. Cover with plastic wrap for 8 hours or overnight.
- Thoroughly oil a bundt pan and set aside. Prepare the cinnamon-sugar coating. Melt stick of butter in a shallow bowl. In another shallow bowl, combine 1 1/2 cups of sugar and ground cinnamon. Set aside.
- Form dough into small dough balls. Roll each dough ball in the melted butter and then in the cinnamon-sugar until evenly coated. Place into bundt pan, drizzle remaining butter over the top. Cover pan with a clean kitchen towel and let rise at room temperature for 1 hour.
- Preheat oven to 180 C. Bake for 35-38 minutes or until top is caramelized and golden brown. Remove bundt pan from oven and let rest for 5 minutes.
- Invert pan onto a serving platter and drizzle remaining caramel sauce over the top. Serve and enjoy!
Bon Appetit and Merry Christmas 🙂