Homemade Monkey Bread
This homemade monkey bread is made with a homemade sweet dough and coated with a healthy dose of cinnamon sugar The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of the monkey bread the best part of the whole thing
This homemade monkey bread is made with a homemade sweet dough and coated with a healthy dose of cinnamon sugar The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of the monkey bread the best part of the whole thing
- Carbohydrate 493.315968 g
- Cholesterol 191.7408 mg
- Fat 55.438997 g
- Fiber 5.52239984130859 g
- Protein 37.222347 g
- Saturated Fat 33.2150007 g
- Serving Size 1 1 recipe (1043g)
- Sodium 730.1512 mg
- Sugar 487.793568158691 g
- Trans Fat 4.0274743 g
- Calories 2543 calories
Step-by-step
- Ingredients : 1/2 cup granulated sugar, 1 cup evaporated milk, 1 cup brown sugar (packed), 1/2 cup salted butter (cubed), 3/4 cup warm water. 110â°, 1 t. dry yeast, 1/2 cup butter (cubed), 1/2 cups + 1 tsp. granulated sugar (divided), 5 1/4 cups bread flour (divided), 1 t. vegetable oil, 4 tsp. ground cinnamon
Pull-apart pastries often get compared to standard cinnamon rolls, yet yeast-risen pull-apart bread demands a completely different structural approach because individual dough pieces bake together in a clustered bundt pan rather than flat on a sheet. Building this from scratch requires attention to specific variables that prevent dense, heavy crumbs or burnt sugar coatings. Using fresh dry yeast ensures proper carbon dioxide production during proofing, whereas expired leavening agents yield flat, rubbery pieces that fail to expand. Keeping water temperatures precisely around 110 degrees Fahrenheit activates the yeast safely without destroying the microscopic organisms.
- Ensure the water temperature registers between 105 and 110 degrees Fahrenheit on an instant-read thermometer before dissolving the yeast.
- Coat each individual dough ball thoroughly in melted butter and cinnamon sugar to prevent dry spots from forming during the bake.
- Invert the bundt pan onto a serving platter within five minutes of removal from the oven so the caramel sauce drips down the sides rather than hardening against the metal.
Proper flour hydration prevents tough gluten networks from forming in enriched sweet doughs. Allowing the dough to double in size during the initial one-hour rise creates the necessary internal air pockets for a tender crumb.
