#Mokey bread full
#Mokey bread plus
#Mokey bread free

If you’d like cinnamon rolls but aren’t too keen on using yeast yet, try my 1-Hour No-Yeast Cinnamon Rolls.

#Mokey bread free

Feel free to serve this monkey bread warm, topped with vanilla ice cream, for a show-stopping dessert too! It hits all the right notes! It’s gooey, flavorful, and so addicting you’ll keep going in for another piece of the pull-apart bread.ĭon’t just save it for breakfast, either. After the bread is finished baking, I top it all off with a finish of cream cheese glaze. The dough itself is incredibly soft and stretchy, and the flavors are incredible! The dough is layered in a bundt pan, along with a buttery caramel sauce, and baked until all the cinnamon sugar has become deeply caramelized. This pull-apart homemade cinnamon roll monkey bread is simply the best of what a cinnamon roll has to offer. WHAT YOU GET: A completely indulgent breakfast recipe treat of super-soft, stretchy yeasted monkey bread dough, perfect for making ahead.

#Mokey bread full

Please see my full disclosure for details. ½ tsp (teaspoon) Apple Pie Spice (if available)Ĥ oz.This post may contain affiliate links. ½ tsp (teaspoon) Ground Nutmeg ¼ tsp (teaspoon) Ground Cloves pureed pumpkin (unsweetened, no spices)Īpple Pie Spice Sauce for 2 loaves of Monkey Bread:ģ-5 drops Coconut Extract (real, not imitation)Ģ tsp (teaspoons) Ground Cinnamon (Combination of Regular, Saigon and Mexican Cinnamons) light unsulphured molasses (like Grandma’s brand)Ĥ oz.

Pumpkin Spice Sauce for 2 loaves of Monkey Bread:ģ-5 ounces rich Milk, or Half Cream/Half Milk) I’m still at the experimental stage, so any and all ideas and suggestions are welcome! Thank you. Would you perhaps have any ideas how I might “tweak” the two sauce recipes below to make them glossier and prettier? Since I understand that people “eat with their eyes,” as well as their noses, mouths and tummies, I would like my Monkey Bread Sauce to be prettier! Here’s my challenge: The ingredients I’ve used for my Monkey Bread Sauce creates a sticky but not glossy sauce which is not pretty – unlike the basic butter-sugar-and-cinnamon sauce we all love, but which may not be so good for us, and it’s pretty to look at! By contrast, my Monkey Bread Sauces are kind of unattractive, but still delicious. In my unscientific taste tests at church and at home, the grownups love the Chai Monkey Bread, while the kids love and prefer the Pumpkin Spice Monkey Bread. I’ve also been experimenting with several different “sauces” to dip the dough balls in and pour over the top. Enjoy!ĭo you mind if I pose a question for you, based on your more extensive baking experience? Because I’ve been baking monkey bread in the crockpot, using a relatively healthy balance of all purpose and white whole wheat flour in your brioche dough, which works really well. I suggest you make two and use one in our bread pudding recipe. I thought of making the leftovers into bread pudding, but there were no left overs. Place the loaf pan in the oven on top of a sheet pan, just in case the caramel bubbles over the top. Just before putting the loaf pan in the oven melt the butter, brown sugar and salt in a small saucepot, stirring until completely smooth. Place the balls in the prepared loaf pan.Īllow the dough to rise for about 1 hour. Drop the dough balls into the bowl and coat them with the cinnamon sugar. If the dough is sticking to your hands, coat your palms with a small amount of soft butter.Ĭombine the sugar and cinnamon in a large bowl. Cut the log into about 8 slices and then cut the slices into quarters. Roll the dough into a log, about 2-inches in diameter. Sprinkle the surface of your dough with flour and take out a 1 1/2 pound (large grapefruit size) piece.

#Mokey bread plus

Luckily, my boys and their friends came home and saved me from eating the entire pan.ġ 1/2 pounds Brioche dough (New Artisan Bread in Five )ġ stick (4 ounces) unsalted butter, plus more for the pan Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. This is perhaps why my husband only made them when I wasn’t around. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. My brother’s used to make it when they were younger, but I’d already left the house for college. I have to admit that I have never made Monkey Bread before.