Cinnamon-Sugar Monkey Bread

Yummy monkey bread for Christmas breakfast.



Step: 1

Combine warm water, brown sugar, and yeast in a large mixing bowl and let rest until frothy, about 10 minutes. Add 1/2 cup oil and stir. Set aside.

Step: 2

Sift flour and salt together in a bowl.

Step: 3

Mix flour mixture into the yeast mixture and knead until dough forms a sticky ball. Coat the inside of another bowl with oil; transfer dough to the oiled bowl and turn to coat. Cover the bowl and let dough rest in a warm place until doubled in size, about 1 hour.

Step: 4

Meanwhile, mix white sugar and cinnamon together in a bowl.

Step: 5

Preheat the oven to 350 degrees F (175 degrees C). Oil a fluted tube pan (such as Bundt®).

Step: 6

Punch down risen dough and roll into 1-inch balls. Roll balls in cinnamon-sugar mixture and arrange a layer in the prepared tube pan. Sprinkle with cinnamon sugar and drizzle with a bit of oil. Continue layering with remaining dough balls and cinnamon sugar.

Step: 7

Bake in the preheated oven until puffed up, about 25 minutes.

Step: 8

Meanwhile, mix confectioners' sugar and milk together in a bowl. Drizzle glaze generously over the warm monkey bread.


Per Serving: 367 calories; protein 5.1g; carbohydrates 65.7g; fat 9.5g; sodium 254mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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