The BEST Homemade Monkey Bread Recipe from Scratch
One of my favorite breakfast dishes is this homemade monkey bread recipe! This flavorful, moist bread is filled with delicious cinnamon and yeast bed balls that stick together with a sugar glaze for an outrageously yummy mokey bread from scratch! This is way better that the shortcut version where you use pilsbury biscuits - this recipe has a deaper, fuller flavor with not preservatives - just real ingredients for a delicious old fashioned monkey bread!
Servings 8 people
Ingredients
Dough
- 1/4 cup butter divided
- 1 cup milk warmed to about 110 F
- 1/3 cup water
- 1/4 cup granulated sugar
- 2 1/4 teaspoon instant yeast
- 3 1/4 cups all purpose flour
- 2 teaspoons salt
Brown Sugar Coating
- 1 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1/2 cup butter mleted
Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- Start by buttering a Bundt pan with the 2 tablespoonssoftened butter. I suggest using a paper towel to really get inside all ofthose nooks and crannies. Set aside.
- In a quart glass measuring cup, or small bowl, mix together the 1 cup warm milk, 1/3 cup water, 2 Tablespoons melted butter, 1/4 cup sugar, and 2 1/4 teaspoons of instant yeast.
- In a large bowl, mix the 3 1/4 cups flour and 2 teaspoons salt together.
- Now using a dough hook attachment, on low, slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. HINT: The dough should be on the sticky side; if overly wet you can add 2 Tablespoons more of flour.
- Coat a large bowl with nonstick cooking spray or additional butter. Place the dough in the bowl and turn once to lightly coat the dough. Cover the bowl with plastic wrap or a moist kitchen toweland let the dough rise until doubled, 1-2 hours.
- Meanwhile, make the sugar coating while the dough is rising by mixing the 1 cup brown sugar and 2 teaspoons cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
- When the dough is done rising remove it from the bowl and make into 64 balls.Hint: You can make quick balls by pressing dough into a 8-inch square and using a pizza cutter to cut into 8 rows by 8 rows.
- Dip the balls, one at a time, into melted butter. Allow theexcess butter to drip back into the bowl. Then roll the butter dipped dough ball in the brown sugar mixture andplace in the Bundt pan. Continue dipping, coating, and putting the ballsstaggering the seams where the dough balls meet as you build layers in the Bundt pan.
- When you finish with all 64 balls, cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, at least 1-2 hours. I put it in the fridge at this point and save just the baking for Christmas morning.
- Set the pan on the counter to let it rise to room temperature while the ovenpreheats to 350 degrees F. Now unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, about 30 to 35 minutes.
- Cool the monkey bread in the pan for 5 minutes only (too long and it will be hard to remove!). Turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
- While it's cooling make the glaze. Whisk the confectioners’ sugar and milk together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread; letting it run over the top and sides of the bread. Serve warm.