Home made monkey bread from scratch. It is easier than you think. All you need is a little patience and you will be reward with this stick and sweet pull apart bread. Have it fresh out of the oven (and pipping hot) with a scoop of vanilla ice cream and welcome autumn.

Monkey Bread from Scratch

I’ve baked this a few times. There is something about cinnamon sugar that is so comforting and so addictive at the same time. This is pretty similar to acinnamon roll, especially in terms of taste. But of course this is more bite size and visually looks a lot different. The first time I baked it I was too  impatient. Shortening the the rise time. As a result the bread was dense. The next time I baked it again I let the dough rise for as long as it should and the result was amazing. Soft and fluffy bread.

Monkey Bread from Scratch

Monkey Bread from Scratch

This monkey bread taste best on the day itself. It is really hard to resist having a bite immediately after getting the bread out of the bundt. (But do make sure to not leave it in the bundt for too long as well because the melted sugar will stick the bread to the bundt.) Leave it out in a covered container you the bread will be good for up to 2 days. Heat the bread for 30sec to 1 min on medium heat in the microwave to soften and warm the bread if you are having it the day after.

Monkey Bread from Scratch

Monkey Bread from Scratch

Monkey Bread from Scratch
Adapted recipe from The kitchen Magpie

Bread

2 tbs melted butter

1 cup (236ml) warm milk

1/3 cup (79ml) warm water

1/4 cup (50g) white sugar

2 1/4 tsp active dry yeast

3 1/4 cup (416g) flour

2 tsp salt

Sugar coat

1/2 cup (113g) melted butter

1 cup brown sugar

2 tsp cinnamon

To create a warm environment for your dough to rise, preheat the oven to 122 degrees F (50 degree C). Then turn off when oven is heated.

In a medium bowl, mix warm milk, water, melted butter, sugar and yeast.

Using either a stand mixer with an oiled dough hook or by hand, add flour and salt into the mixer bowl. Starting with the lowest speed, slowly add the milk mixture.

Increase the speed to medium when a dough starts to form. Let the mixer work the dough for another 6-7 mins till the dough becomes smooth and shiny (If you are doing this by hand, mix all the ingredients in a bowl and knead for about 10mins till a smooth shiny ball forms). The dough should be ready when it springs back after you poke it with your finger.

Pour the dough onto a lightly floured surface and knead briefly to form a smooth round ball.

Place the dough in a well oiled bowl, cover and place it in the oven for about 45-60mins The dough should double in size.

In the meantime, melt the butter. In another bowl mix sugar and cinnamon.

When the dough is ready, pull apart pieces of dough and roll them into balls, about 1 inch in diameter. This should yield about 64 balls.

Dip each ball in butter first, followed by the sugar mixture. Then place them in a well butter bundt. Making sure that the layers are staggered.

Cover the bundt and return to the over and let it rise for another 45-50 mins. 

Preheat over to 350 degree f (175 degree c). Then bake for about 25-30mins, till bread is golden on top.

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