Monkey Bread aka Pull Apart Cinnamon Roll Bites

MONKEY BREAD AKA PULL APART CINNAMON ROLL BITES

This is my version of cinnamon roll monkey bread that my sister-in-law, Corby, makes every year at Christmas. It is basically mini cinnamon roll bites with the best gooey glaze. Serves 12. 

INGREDIENTS:

Dough:
1 package instant yeast
1 1/4 C 2% organic warm milk
1/3 C organic unsalted butter, melted
1/4 C organic granulated sugar
2 large organic eggs
1 tsp Kosher salt
5 C organic all-purpose flour 

Cinnamon Sugar Coating:
3/4 C organic unsalted butter
1 Tbsp ground cinnamon 
1 1/4 C organic granulated sugar 
2/3 C packed dark brown sugar
1 tsp Madagascar vanilla extract
 
Vanilla Sugar Glaze Topping:
1 C powdered sugar
3 Tbsp organic half & half or heavy cream
1/2 tsp Madagascar vanilla extract
 
NOTE:
I recommend making the dough the night before and allowing it to rise in the fridge. This makes the process easier to tackle and it simplifies assembly. You will need about 30 minutes to prep the individual balls (I make 50 balls from this batch of dough).

PROCESS:

Dough:
Using your stand mixer add yeast to the bottom of the bowl, add warm milk, melted butter, sugar, eggs, salt and 3 C of flour. Beat on high speed. You can use a dough hook if you have one. Scrape the dough down as it beats. Once combined add 2 more C of flour making it 5 C total. Beat on high for 3 minutes until a ball forms.
Remove from mixer and place on floured surface. Knead the dough until it’s smooth and almost elastic. It should bounce back when you punch it down. Knead for about 3.5 minutes, but do not over knead as this will make the dough chewy. Form the dough into a smooth ball and place it in a large greased bowl (spray with organic cooking spray) and turn the dough once to coat all sides. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours. At this point you can leave the yeast to rise and do the rest of the steps in the AM.

Cinnamon Sugar Coating:
Melt 1/2 C of butter in a small bowl and set aside. Mix the granulated sugar and cinnamon together in a small bowl and set aside. You will use the rest of the butter, brown sugar and vanilla later. 
Spray a 10-12 C Bundt pan with organic nonstick cooking spray. Set aside.
Remove dough from fridge. Punch the cold dough down very gently to allow the air bubbles to release. Pull pieces apart and roll into balls that are approximately 1.25’ in diameter and place on a piece of parchment paper. Remember you need approximately 45-50 balls total so make sure to watch the size. 
Preheat oven to 350.
Dip each ball one by one in the melted butter then in the cinnamon sugar mixture. I am OVERLY generous with the coating as that makes for more goo and trust me, the gooier the better. If you run out of coating mix up some more sugar and cinnamon and keep going until all are coated and in the Bundt pan. Line the inside of the pan as you go and try to line them in a pattern that will make an even bottom. Remember you are turning this over to serve. Haphazard is better don’t make it too straight or lined up. Once you have all in the pan allow to rise again for at least 30 minutes before baking. 
Melt the remaining 1/4 C of butter and whisk in the brown sugar and vanilla until combined. Pour the butter mixture over the dough balls in the Bundt pan.
Bake for 30-35 minutes. If the top is getting too brown at the end place a sheet of tinfoil on top for remainder of cooking time. Cool for 5-10 minutes then invert it onto a serving plate.
 
Vanilla Sugar Glaze Topping:
While cooking make the glaze.
Let cool 5-10 minutes on the serving plate. Simply whisk all of the glaze ingredients together and pour over the bread making lines back and forth making sure to get it driving down the sides and inside.  You may either cut the bread into generous slices or let everyone pick the balls off animal style.
Make sure you leave yourself enough time for the rising and baking the morning of! Everyone will be asking for this recipe trust me.
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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


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