The perfect baking project for a cold or snowy day, this loaf of Monkey Bread is fun to make and delivers the flavor of a cinnamon bun in a more casual approach. After baking, the loaf can be pulled apart and eaten in pieces (on the spot!), or it can be cooled until warm, cut with a serrated knife, and served in slices. Leftovers are delicious at room temperature or warmed in a toaster oven.
The important thing about making this recipe is to read through both the recipe instructions and the tips and techniques in Baking Together #51: Making a Loaf of Cinnamon Monkey Bread before starting. In Baking Together #51, you'll find information on equipment, kneading techniques, rising times, and serving. (Note that the confectioner’s drizzle is totally optional – the bread does not need it as it is plenty sweet without it. But it does look pretty.) The recipe below also provides links to those notes where needed.
Makes 1 small loaf (about 10 to 12 slices)
For the dough:
- 1 ½ cups (6 ¾ ounces) all-purpose flour
- 4 teaspoons granulated sugar
- ¾ teaspoon quick-rise (instant) yeast
- ½ teaspoon table salt ½ cup (4 ounces) milk (whole or 2%)
- 2 tablespoons (1 ounce) unsalted butter, cut into 4 pieces
- 1 yolk from a large egg
For the topping & assembly
- 6 tablespoons (3 ounces) unsalted butter
- 2/3 cup (4 5/8 ounces) granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Confectioner’s Drizzle (optional, recipe below)
Make the dough
1. Put the flour, sugar, yeast and salt in a medium bowl and whisk until well blended. Heat the milk until very hot but not boiling. (I do this in a Pyrex measure in the microwave.) Add the butter and stir until melted. Check the temperature using an instant-read thermometer. For the yeast to activate, the liquid needs to be between 115° and 125°F. Reheat if necessary.
2. Pour the warm milk mixture into the flour mixture, add the egg yolk, and, using a silicone spatula, stir until the flour is completely incorporated. It will be very thick and sticky.
3. Scrape the dough onto an unfloured counter and, using a bench scraper and one hand, knead (see technique notes), until it is smooth, no longer sticks to the counter and passes the windowpane test (see note), about 15 to 17 minutes. Lightly grease the sides of the bowl and put the dough back in. Cover the bowl with a plate or plastic wrap. Let rise in a warm spot until doubled in size, 60 to 90 minutes, depending on the ambient temperature.
Make the topping components
1. Melt the butter in a small heatproof bowl. (I use a microwave but it can also be done in a small saucepan on top of the stove.) Set aside.
2. In a small bowl, stir the sugar, flour and cinnamon together until well blended. Set aside.
Assemble and bake the bread
1. Lightly grease the bottom and sides of a 6-cup loaf pan. (I use Pyrex, but you have options.) Reheat the butter, if necessary, until liquid.
2. Scrape the risen dough onto an unfloured work surface and gently press down on the dough to deflate it and pat it down slightly.
3. Using a bench scraper or knife, cut the dough into thin strips then crosswise into small pieces. The pieces don’t need to be the same size but they should be small (about ½ to ¾ inches) as they expand as they rise. Loosely cover the pieces with plastic wrap or a damp towel.
4. Working with one piece at a time, dip into the butter to coat about half of the dough then dip the butter-side into the cinnamon-sugar and pop into the prepared pan. Repeat with remaining dough (uncovering as needed), arranging the pieces randomly next to each other and in layers. (The number of layers will vary with your loaf pan size. It’s okay if the top layer doesn’t fill the length of the pan.) When you get close to the top layer, be sure to place the pieces sugar side up for a nice looking top. The pan will be about half full.
5. Cover the pan loosely but completely with plastic. Let the dough rise in a warm spot until doubled in size and the dough pieces have puffed and the cinnamon-sugar coating looks cracked, 50 to 70 minutes.
6. Set aside the remaining butter and cinnamon-sugar.
7. About 45 to 55 minutes into the rising time (depending on how fast – or slow – the dough is rising), position a rack in the center of the oven and heat the oven to 350°F. When the dough has risen, gently reheat the remaining butter until it is liquid. Add 2 tablespoons of the melted butter into the remaining cinnamon mixture and stir until well blended. Just before baking, spoon the mixture randomly over the raised dough.
8. Bake until the bread is puffed and browned (an instant-read thermometer inserted into the center reads 200°F to 205°F), 33 to 35 minutes. Move the pan to a rack and let cool for about 15 minutes. Invert the loaf, remove the pan and arrange top-side up on a rack or cutting board. Serve warm or at room temperature cut into slices or, more casually, pulled apart into small pieces. If desired, casually drizzle the glaze (recipe below) over the top of the room temperature bread before serving.
Confectioner’s Drizzle (optional)
In a small bowl, stir together 3/4 cup (3 ounces) confectioners’ sugar, sifted if lumpy, 3 tablespoons heavy cream + more as needed and a drop or two of pure vanilla extract. Add more heavy cream, a little at a time, until the glaze is smooth, very thick, and shiny. It should flow thickly but smoothly and form a ribbon that very slowly disappears. Use a spoon to drizzle glaze over the top of the bread in a casual zigzag pattern.
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