The Best Monkey Bread Recipes for Your Mouth Change Taste
My husband is nuts for cinnamon anything and while I normally think of monkey bread as a kid thing, I make it for him because, well, I’m pretty sure he’s still a six-year-old at heart. It is yummy though and I definitely like it too.
Lots of people (you know, the ones who have lived) make this with refrigerated biscuit dough. That offends my sensibilities. It’s just not the same so since I have no life, I make my own dough. Way, way better than what that dough boy dude puts out.
1-1/3 C warm milk (120°)
4 TBSP butter
2-1/4 tsp yeast (1 packet)
1/4 C sugar
2 eggs at room temperature
4-5 C flour
Melt butter in milk. Lightly beat eggs. Put both in the mixer, add yeast and sugar and swirl around a bit. Add flour a cup at a time until you get a nice soft dough that is no longer sticky. Let the mixer knead it for about 7 minutes. Turn out, form into a ball, place in a greased bowl turning to coat the top. Cover with a towel and let rise for 2 to 2-1/2 hours.
3/4 C brown sugar
1/4 C sugar
1 stick melted butter
1 tsp cinnamon
2/3 C brown sugar
3 TBSP butter
3 TBSP cream or milk
2 tsp cinnamon
Punch down, turn out onto a floured surface, and shape into a rectangle. Slice the dough lengthwise then break off pieces to make 1” balls. Pour about half of the sauce into the bottom of a Bundt or tube pan not the kind with a removable bottom because of the mess you will make.
Dip the balls into the melted butter then into the sugar mixture and place in the pan making about 3 layers. Only fill the pan about halfway! It won’t look like much but after it rises it will more than fill the pan. Let rise for about an hour or so.
Reheat the remaining sauce then pour over the risen dough. You don’t have to use all the sauce but why wouldn’t you?? Seriously. Bake for about 30 minutes in a 350° oven. Turn out onto a plate immediately letting the sauce run over the top. If you wait to turn it out, the sugar will harden and it will never come out…in that case, go find the chisel because you’ll need it.
Let this cool for a good 30 minutes because the sugar sauce is basically liquid napalm. Really
Make sure you remove it from the pan right away or you’ll be sorry, I am so not kidding. Also, make sure you let it cool before digging in. You have not felt real pain until you have molten sugar hit the roof of your mouth and stick there.