Monkey Bread

Recipe Overview

This scrumptious dessert or brunch recipe is a healthier twist on traditional monkey bread recipes. It will remind you of warm cinnamon sticky buns, and you’ll go bananas over this sweet treat!

• Prep Time: 2 hours for dough; 25 minutes for bread
• Bake Time: 25 minutes at 350°F
• Makes: 12 servings
• Storage: Refrigerate in an air-tight container for up to 5 days. Reheat in a 350°F preheated oven for 10 to 15 minutes or until warm.

Ingredients

For the Monkey Bread:

• 1 ¼ cups warm water
• ¼ cup low- or fat-free milk or nondairy alternative
• ½ Tbsp. salted butter
• 2¾ cups unbleached, all-purpose flour or bread flour
• 1 cup whole wheat pastry flour
• 2 Tbsp. light brown sugar, unpacked
• 1¼ tsp. salt
• 1½ tsp. vital wheat gluten (if using bread flour, add ¼ tsp. vital wheat gluten)
• 2 tsp. rapid rise yeast or 1½ tsp. active dry yeast

For the Dry Topping:

• 3 Tbsp. granulated sugar
• 3 Tbsp. light brown sugar, unpacked or raw sugar
• ¾ tsp. ground cinnamon

For the Liquid Topping:

• ¼ cup granulated sugar
• ½ cup light brown sugar, packed or fine raw sugar
• 1 tsp. ground cinnamon
• ¼ cup low-fat or fat-free milk or nondairy alternative
• ¾ Tbsp. salted butter

Directions

1. Place all monkey bread ingredients in the bread maker pan in the order listed and select the dough setting.
2. To make the dry topping, in a small bowl, mix together the granulated sugar, brown (or raw) sugar, and ground cinnamon; set aside.
3. When the dough is ready, remove it from the bread maker. Coat a 12-cup Bundt pan (or a 9-inch pie plate) with vegetable oil. Roll the dough into 2-inch balls, then roll each ball in the sugar and cinnamon mixture. Layer the dough balls in the prepared pan.
4. Cover the pan with wax paper and let the dough rise in a warm, draft-free place (about 85°F) for 35 minutes, or until doubled in size.
5. Preheat your oven to 350°F.
6. To prepare the liquid topping, combine the granulated sugar, brown sugar, cinnamon, milk, and butter in a small saucepan. Bring to a boil and cook for 1 minute, then remove from heat and let cool for 10 minutes.
7. Uncover the risen dough in the pan and evenly pour the liquid mixture over it.
8. Bake for 25 to 35 minutes or until the top is lightly browned. Remove from the oven, and immediately loosen the edges of the bread with a knife.
9. Invert the pan onto a plate or serving dish to release the monkey bread. Serve warm.