Monkey Bread

These are yummy! Lots of people have recipes for this pull-apart cinnamon delight. I wanted to post mine so that if I ever loose my recipe, I’ll have an electronic copy.

I have a bread machine that I use for making dough. I don’t use it for bread, but it is so nice to be able to put the ingredients into a machine and 90 minutes later have a batch of dough ready to go. I don’t want to spend the time mixing the dough in the mixer or cleaning the mixer and the flour that has poofed all over while I was making the dough. There is much less clean up time for me with a bread machine.

Another wonderful thing about a breadmaker is that I can find them at the local thrift store for $20 or less. So if mine wears out, a replacement one is very reasonably priced.

Monkey Bread Dough (in a breadmaker)
Add the ingredients in the order that your breadmaker calls for. My recipe shows the order that I add ingredients into my breadmaker.

If you are using a mixer, you can use whatever dough recipe that is your favorite, just add a bit more sugar.

1 egg and milk to make 1 3/4 cups (warm)
4 Tablespoons softened butter
1/4 cup sugar
2 teaspoons salt
4 1/2 cups flour
1 Tablespoon yeast

Select ‘dough’ on your breadmaker and push start.

When the dough is ready make cinnamon sugar by blending 3/4 cup sugar and 1 1/2 teaspoons of sugar. Melt 1/4 cup of butter in a microwave bowl.

Caramel Sauce
In a pot on the stove bring the following to a boil:
1/3 cup brown sugar
1/3 cup milk
1 cup white sugar

Grease a bunt pan or an angel food cake pan.

Break off walnut sized pieces of dough and dip them in the melted butter. Then dip the dough ball into the cinnamon sugar and put into the greased pan.

After one layer of cinnamon sugar covered balls is in the pan I drizzle about 1/3 of the caramel sauce over the top.

Add another layer of cinnamon sugar covered dough balls and drizzle more caramel sauce over the top. Repeat.

I usually have about 3 layers of cinnamon covered dough balls and caramel sauce.

Bake in a 350˚ F oven for 25-30 minutes.

Let cool in the pan for about 5 minutes. Invert the pan onto a plate and serve.

I’ve seen some people drizzle powdered sugar glaze over the top, but we think the caramel sauce doesn’t need any extra help.

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