Monkey bread is a fun, pull-apart sweet treat typically baked in a bundt pan, but transforming it into a loaf pan creates a charming, portable version perfect for breakfast or snacks. This recipe combines soft, cinnamon-sugar coated dough balls with a buttery glaze, making it a crowd-pleaser that’s easy to prepare and serve.
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
<¼ cup warm water (110°F/45°C)
<¾ cup whole milk, warmed
<¼ cup granulated sugar
<¼ cup unsalted butter, melted
1 large egg
3 ¼ cups all-purpose flour, divided
½ teaspoon salt
½ cup unsalted butter, softened (for coating)
½ cup granulated sugar (for coating)
1 tablespoon ground cinnamon
For the glaze:
½ cup powdered sugar
1-2 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Prepare the dough: In a large mixing bowl, warm the milk slightly and add the sugar, melted butter, and egg. Stir until combined. Add the activated yeast mixture.
- Mix in the flour and salt: Gradually add 3 cups of flour, mixing with a spoon or dough hook until a soft dough forms. Knead by hand or with a mixer for about 5-7 minutes until smooth and elastic. If the dough is sticky, add the remaining ¼ cup flour gradually.
- First rise: Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm, draft-free area for 1 to 1.5 hours or until doubled in size.
- Prepare the coating: In a small bowl, combine softened butter, sugar, and cinnamon. Mix well.
- Shape the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Divide into small, roughly 1-inch pieces. Roll each piece into a ball and dip into the cinnamon-sugar mixture, ensuring an even coating.
- Assemble in the loaf pan: Lightly grease your loaf pan. Layer the coated dough balls into the pan, stacking them evenly. Cover loosely with plastic wrap and let rise for another 30-45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Prepare the glaze: While baking, whisk together powdered sugar, vanilla, and milk until smooth. Adjust the consistency by adding more milk or sugar as needed.
- Finish and serve: Remove the loaf from the oven and let it cool for about 10 minutes. Drizzle with the glaze while still warm. Serve warm or at room temperature.
Tips
- Substitutions: Use dairy-free milk and plant-based butter if needed. For a nutty flavor, add a splash of almond extract to the glaze.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 10-15 seconds before serving.
- Common mistakes: Ensure the yeast is active before adding to the dough; otherwise, the bread may not rise. Don’t overbake, as it can dry out the bread.
- Shape variation: For more uniform balls, use a cookie scoop or small measuring spoon.
Serving Suggestions
This monkey bread loaf pairs beautifully with a cup of coffee or tea for a cozy breakfast or brunch. It also makes a delightful dessert when served with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a festive touch, sprinkle chopped nuts or mini chocolate chips into the layers before baking.
Variations
- Chocolate Monkey Bread: Add mini chocolate chips to the cinnamon-sugar coating or swirl chocolate syrup into the glaze for an indulgent twist.
- Apple Cinnamon Version: Incorporate small apple pieces or apple sauce into the dough and add extra cinnamon for a fruity, seasonal flavor.
- Nutty Monkey Bread: Mix chopped pecans, walnuts, or almonds into the cinnamon coating for added crunch and flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and ensure the yeast is gluten-free.
Storage and Reheating
Stored properly, leftover monkey bread can stay fresh for up to 2 days at room temperature in an airtight container. To keep it moist, you can also wrap it tightly in plastic wrap. For longer storage, refrigerate for up to 5 days; reheat slices in the microwave for 10-15 seconds or warm the entire loaf in a 350°F oven for about 10 minutes. To maintain its soft texture, avoid overbaking during reheating.
Frequently Asked Questions
Can I make monkey bread ahead of time?
Yes, you can prepare the dough and assemble the loaf a day in advance. After the second rise, cover tightly and refrigerate overnight. Let it come to room temperature and rise slightly before baking the next day.
Is it necessary to use a loaf pan, or can I bake it differently?
While this recipe is designed for a loaf pan for a denser, pull-apart style, you can also bake the dough balls in a bundt pan for a traditional monkey bread shape. The baking time may vary slightly, so check for doneness with a toothpick.
Can I freeze monkey bread?
Yes, once cooled, wrap the loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To serve, thaw at room temperature and reheat in the oven at 350°F for 10-15 minutes to restore freshness.
What if my bread doesn’t rise enough?
This usually indicates issues with the yeast activity or temperature. Make sure your yeast is fresh and activated properly. Also, ensure the dough is kept in a warm, draft-free environment during rising.
How do I prevent the dough from sticking to my hands when shaping?
Lightly flour your hands or coat them with butter or oil before shaping the dough. Using a cookie scoop can also help create uniform balls without sticking.
Can I add other flavors or ingredients?
Absolutely! Feel free to incorporate nuts, dried fruits, chocolate chips, or even a swirl of caramel or fruit preserves into the dough for added flavor and texture.
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