Cinnamon Roll Monkey Bread
Serves 1635 mins prep45 mins cook
It's fluffy, cinnamon sugary, and delicious, just like a giant cinnamon roll but this Cinnamon Roll Monkey Bread is in the form of a pull apart bundt cake perfect for any occasion! Plus it's topped with my favorite cinnamon roll icing.
0 servings
What you need
Instructions
Instructions Dough Start by warming the milk until it is just warm to the touch – it should not exceed 100 degrees F. In the bowl of a stand mixer, add in the flour, yeast, and sugar. Then whisk it together by hand. Add in the warmed milk, egg, butter, salt and vanilla extract. Knead the mixture with the dough hook on the stand mixer for 15-20 minutes on low speed until it is smooth and the bowl is clean. Remove the dough and shape it into a ball. Lightly grease the mixing bowl that you were just using and place the ball of dough back in. Then cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size. Assemble & Bake Place a rack in the center of the oven and preheat to 350 F. Once doubled in size, it is time to assemble the monkey bread. Melt the butter for rolling in a medium bowl. In another bowl, stir together the sugar and cinnamon. Use a bench scraper or knife to cut the dough into portions that range between 15-25 grams. One at a time, drop the dough into the butter, lift it out with a fork allowing the extra butter to drip off. Toss the dough in the cinnamon sugar and roll until fully coated. When dunking the dough into the butter and then the cinnamon sugar, use the two handed method: one hand for dunking in butter, one for rolling in cinnamon sugar. That way the butter stays clean. Place the coated dough ball in the bundt pan and repeat with all remaining dough portions. Pour any excess melted butter over the assembled bundt cake. Cover the assembled monkey bread with plastic or a lid until the dough rises enough to reach the top edges of the pan and the oven is preheated. Bake the monkey bread in the oven for 25 minutes. Then rotate 180 degrees and bake for another 20-25 minutes until the dough on top is golden brown. Remove the pan from the oven and leave it to cool for 10-15 minutes on a cooling rack to set a little. Place a plate over the top. Holding on to both the plate and the pan, flip them over and allow the monkey bread to fall out. Icing In a medium bowl, melt the butter in the microwave in 15 second intervals. Then add in the milk and microwave for another 15 seconds. Pour the melted butter and milk into a medium/large mixing bowl along with the powdered sugar and whisk to combine. Drizzle or spread the icing over the top of the still warm monkey bread. Serve while warm. This cinnamon roll monkey bread is best eaten fresh but can be stored, wrapped in plastic wrap and then placed inside a freezer bag before being frozen for up to 2 months. My favorite way to eat leftover monkey bread is to use a serrated knife to cut it into slices and then making it into french toast.View original recipe