Overnight Cinnamon Monkey Bread
You know that center piece of a cinnamon roll, the round, gooey, sugary – cinnamon piece? How would you like piece after piece of this center section for your next breakfast? HANDS UP!
I was going through some of our cookbooks a few weeks ago, when I came across a Monkey Bread recipe in the Cook’s Country Cookbook (a must have if you like traditional american food, or southern style foods.)I have fond memories of making Pizza Bubble Bread in high school home cooking class, and so I instantly knew I had to make this cinnamon roll type bread. The kids helped me make this for Easter morning breakfast. Usually we make or get orange rolls from my in-laws for the holiday, but I had been eying up an excuse to 1. make these and 2. make some more traditions for our family and 3. eat food. Each portion is a perfect one-two bite size piece of sugary deliciousness.
Sometimes when I try a new recipe, I search other food blogs to get reviews or see different variations on a recipes. Personally I did not want to making this recipe all morning on a weekend. Fortunately, I found Barbara Bakes’ Apple Fritter Monkey Bread and immediately bookmarked it. As I kept reading, I saw a link for her Overnight Monkey Bread. It’s literally the same ingredients as the Cook’s Country recipe, Barbara’s variation just allows the second rise to happen in the fridge overnight rather than just before baking. I like the idea I can make this ahead of time and pop it in the oven, without waiting for two – one hour dough rises.
What I really enjoy about the recipe is: everything is from scratch (no canned biscuits), this bread can be baked the next day, and the kids had a bunch helping too! Fair warning, this bread will feed an army. It took our little family about four days to finish (served with fruit and eggs each day). I can easily see this recipe being divided into smaller bundts to share with friends, or made into individual portions in muffin tins. (Perhaps a new bento idea!)
So gooooooooood! Perfect for your next brunch, or *ahem* mother’s day or father’s day, or heck…because we’re the third planet from the Sun?
- 2 tablespoons unsalted butter, melted
- 1 cup milk, warm (about 110 degrees, a bit warmer than body temperature)
- ⅓ cup water, warm (about 110 degrees, a bit warmer than body temperature)
- ¼ cup granulated sugar
- 2 teaspoons table salt
- 2½ teaspoons (1 package) active dry yeast
- 3¼ cups all-purpose flour , plus extra for work surface* (begin with 2½ c flour, and add up to 3¼c)
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons unsalted butter (1 stick), melted
- 1 cup confectioners' sugar
- 2 tablespoons milk
- Prepare a bundt pan by generously coating with softened butter.
- Warm milk and water to about 110 degrees - a bit warmer than body temperature.
- Add 2 tablespoons of melted butter, sugar, and salt to milk/water mixture. Stir to dissolve.
- In a stand mixer with a flat beater blade, add flour and yeast.
- On the mixer's lowest setting, slowly add liquid mixture to flour until combined.
- Turn off mixer and switch to dough hook. Slowly increase the speed and gradually add the remaining flour. (May take more or less) The dough should cling to the hook, and clean the sides of the mixing bowl.
- Knead dough in mixer for 6-7 minutes until shiny and smooth, but slightly sticky.
- Turn dough out onto a lightly floured surface and knead in a smooth ball.
- Coat a large bowl with nonstick cooking spray, and place ball of dough in bowl, turn to coat with cook spray. Cover with plastic wrap and allow to rise in a warm, draft free place until dough roughly doubles in size (about 50-60 minutes).
- Just before dough finishes its first rise, mix brown sugar and cinnamon in one small bowl. Put the 8 tablespoons of melted butter into a second bowl.
- Remove dough from bowl and pat into a 8 inch by 8 inch square. Use a knife or bench scraper to cut the square into 4 large pieces, then cut each of those quarters into about 16 pieces.
- Gently roll each piece of dough into a ball.
- Use one hand to dip the dough pieces into the butter, and allow excess butter to drip off, then place in the sugar mixture. Pick up the sugared pieces with other hand and layer in pan while staggering the seams.
- Cover pan tightly with plastic wrap and place in refrigerator overnight.
- Next morning, remove pan from refrigerator about one hour before baking. Pre-heat oven to 350 degrees.
- Remove plastic wrap and bake about 30-35 minutes. The top should be brown, and edges will begin to bubble. Cool in pan for 5 minutes, and turn out on a large platter. Cool about 10 minutes, before glazing.
- As bread cools, whisk together confectioner's sugar and milk in a small bowl until lumps disappear. Drizzle glaze over top of warm bread, and let it run down sides.
- Serve warm, enjoy!
https://www.thesugarpixie.net/2014/05/02/overnight-cinnamon-monkey-bread/Overnight Cinnamon Monkey Breadhttps://www.thesugarpixie.net/wp-content/uploads/2014/05/finished_monkeybread.jpghttps://www.thesugarpixie.net/wp-content/uploads/2014/05/finished_monkeybread-300x300.jpgBreakfastRecipesbread,breakfast,brown sugar,brunch,bundt,cinnamon,easy,kidsYou know that center piece of a cinnamon roll, the round, gooey, sugary - cinnamon piece? How would you like piece after piece of this center section for your next breakfast? HANDS UP! I was going through some of our cookbooks a few weeks ago, when I came across a...thesugarpixie email@example.comAdministratorThe Sugar Pixie