Scrumptious, sticky, and definitely loved by all. Baking this will turn your kitchen into a cinnamon haven. Your guests will love having it because the only way to eat it is to pull it apart! What better way to end a meal than with some warm Monkey Bread?
1 cup warm milk
1/4 cup warm water
50g melted butter
1/4 cup sugar
11g instant yeast
3 ½ cups all purpose flour
Pinch of salt
Cinnamon sugar coating
1 ¾ cup brown sugar
2 tablespoons cinnamon
1 cup melted butter
1 cup sugar
3 tablespoons milk
To make the dough:
In a bowl, combine the melted butter, milk, water, sugar, and yeast and mix.
Place the flour and salt in a mixer fitted with a paddle attachment and turn on low.
Drizzle in the butter mixture, change the attachment to a dough hook, and increase the speed to medium.
Allow it to knead for about 5-6 minutes until the dough becomes held together.
Place the dough in an oiled bowl, cover with a towel, and allow it to rise for about an hour or when it doubles in size.
Punch the dough to release the air and place on a floured work surface.
Roll the dough into a 1/2 inch thick rectangle and using a pizza cutter or knife, cut the dough into small 1 inch squares.
In a small bowl, mix the sugar and cinnamon. In another big bowl, pour in the melted butter and throw in the dough pieces and mix them so they get coated in the butter.
Slowly drizzle the cinnamon sugar on top of the dough and mix so that the pieces are well coated with the sugar mixture.
Put the dough pieces in a tube pan and let it rest for an hour until the dough rises. Halfway through, heat the oven to 175C.
When ready, place the pan in the oven and bake for 30 minutes.
Remove the pan and place it on a wire rack to cool.
While the bread cools, make the sugar glaze by whisking the sugar and milk in a bowl until you get a smooth glazy consistency.
Get the plate you are planning to serve the dessert in, place it on top of the tube pan and flip!
Lift the tube pan slowly up off the plate. Don’t worry if some pieces of dough fall off or stick to the pan. Simply arrange them back on the Monkey Bread.
Finish off by drizzling the sugar glaze over the bread and serve!
– Recipe and photography by Shaikha Al Ali