Monkey Bread is a traditionally American dish eaten for breakfast. After eating it, the name I would give it is “Sticky Cinnamon Buns”. It is basically cinnamon buns with a sticky toffeeish coating – best eaten hot.
Monkey Bread Dough
- 2 1/2 teaspoons active dry yeast (21 grams fresh yeast)
- 3 cups (390 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 cup (50 grams) white sugar
- 2 tablespoons (30 grams) margarine
- 1 cup warm water (250 ml)
- In a pot, melt margarine in water.
- Dissolve fresh yeast in water mixture.
- In an other bowl combine dry ingrediants.
- Add flour mixture to yeast mixture one cup at a time. Mix until dough is smooth and elastic and comes away from the sides but sticks to the bottom.
- Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball.
- Place dough in lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size.
Sweet Cinnamon Mixture
- 120 grams margarine
- 1 cup (200 grams) packed brown sugar
- 2 teaspoons cinnamon
- 1 cup raisins (optional)
- 1/4 cup of chopped nuts (also recommended)
- In a medium saucepan on low heat, melt butter, stir in brown sugar, cinnamon and raisins and nuts. Stir until smooth. Remove from heat.
- Cut dough in 1-1 1/2 inch (2-3 cm) chunks.
- Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you’re plopping each dough chunk over a space between two below. (You can also use muffin cups placing 3 balls in each cup)
- Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes. (Mine didn’t rise that much.)
- Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown.
- Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate.
- It is now ready to be broken and eaten by hand.
It was a bit strange dipping the dough into the butter mixture as it was so slippery. The balls were not very round after picking them out and putting them in the pan.
I wanted to make the Monkey Bread round but didn’t have a Bundt pan so I put a small crockery bowl into my round spring form pan to keep the inner shape. It turned out perfect! Make sure you scrape all the cinnamon sauce off the bottom of the pan after it is finished baking and put it back on the bread – that is the good part.
There are many other recipes for Monkey Bread but this one uses simple ingredients and is quick and easy to make.