The first time I ever had Monkey Bread was when one of my older brothers was a newlywed. I was in college and home for the Christmas break and his wife brought some warm-from-the-oven Monkey Bread up to my parent's house on Christmas morning.
It was a site to behold.
It was was a delight to the taste buds.
It was very filling in my tummy.
Ever since then, I pounce on the opportunity to enjoy Monkey Bread anytime I can. I just wish my metabolism worked its magic like it used to back then.
Carbs and sugars BE DARNED!
There are several different variations on Monkey Bread to be found around the country. Along with those variations are the different names. Some people call it Cinnamon Bubble Loaf or Pull-Apart Bread. Those are the most common that I have come across. I like the name Monkey Bread though. But those other two names make a whole lot more sense than Monkey Bread! There aren't even any bananas in it!
There are also different ways of achieving the cinnamony, sugary, sweet, bready heaven from the oven. Some just have butter/cinnamon/sugar, while other incorporate the usage of either instant or cooked butterscotch pudding mix. I'll be sharing the pudding recipe in the near future. For today, though, take a look at this one from my friend Martha Stewart.
Here's What You Need:
1/2 cup butter, melted plus more for pan
3/4 cup brown sugar
2 teaspoons cinnamon
1 3/4 pounds yeast dough at room temperature*
Here's What You Do:
Grease a Bundt pan with the extra melted butter. Set aside. In a medium bowl, combine brown sugar and cinnamon. Sprinkle 2 Tablespoons of the mixture into the bottom of the Bundt pan.
Cut the dough into 1/2 inch pieces and roll it into balls. Dip the dough balls into the melted butter and then roll it in the sugar mixture. Toss them into the Bundt pan and spread them out in the pan so they are situated evenly throughout. cover the pan with plastic wrap and let it stand in a warm place until it doubles in size. This will take about an hour.
Preheat the oven to 350 degrees. Once the dough has doubled in size, remove the plastic wrap and place the pan in the oven. Bake for 30-35 minutes. If the top looks like it's getting too brown, place a piece of foil loosely over the top while the rest finishes baking. When it's done, remove the pan from the oven and allow it to cool in the pan for 15 minutes. Carefully invert the Monkey Bread onto a large serving plate and let it cool 10 or more minutes.
Now, serve it to the monkeys in your family!
*I cheated a bit and used a loaf of frozen bread dough that had thawed out. I am not, after all, Martha Stewart. I just use her recipes and copy her craft projects!