September 9, 2010

Monkey Bread

This is D's new favorite. He'd have this over cinnamon rolls, which to me is quite incomprehensible. Not that I don't love this recipe, but give me a cinnamon roll with cream cheese frosting and I'm in heaven...

Monkey/pull-apart bread usually uses refrigerated biscuit dough, but mine is made with the dough recipe I use for my cinnamon rolls. Toss ingredients in your bread machine, and once dough cycle is done, there's only few things you need to do. Pretty simple, and so delicious!

Monkey Bread

1 cup white sugar
2 tsps ground cinnamon
3/4 cup ( 1 1/2 sticks) butter
1 1/2 cups packed brown sugar

1. Prepare dough as directed. Combine white sugar and cinnamon in a Ziploc bag. Set aside. 
2. Once dough is done, preheat oven to 375 degrees. Grease one Bundt pan and one 9x5 loaf pan. (The dough makes too much just for the Bundt pan. Believe me, I made the mistake of putting all of it in the Bundt pan, and the syrup overflowed, forming a nice, fragrant burnt sugar layer on the bottom of my oven...)
3. Pull small chunks off the dough, rolling them into 1 inch balls with your palms. Drop a few dough balls in sugar-cinnamon mixture, shaking the bag so balls are evenly coated. place balls in pans, staggering layers so ball is placed over the space between two other ones. Use about 2/3 of dough for the bundt pan, 1/3 for the loaf pan.
4. Melt butter in a small saucepan and add brown sugar. Boild for 1 minute, then our over dough balls, again using 2/3 for Bundt pan, 1/3 for loaf pan. Cover pans with plastic wrap and let rise in a warm place, for 30 minutes to an hour. Bake one pan at a time until golden brown, for 20 to 25 minutes. Remove from oven and turn over on a plate and remove pan. Bread should slide out pretty easily. 

Then just EAT!

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