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Monkey Bread

Photo: Oxmoor House
Hands-on time 45 mins
Total time 1 hr, 48 mins
Yield Serves 16 (serving size: 4 pieces and 1 teaspoon sauce)

Ingredients

  • 13.5 ounces all-purpose flour (about 3 cups)
  • 4.75 ounces whole-wheat flour (about 1 cup)
  • 1 teaspoon salt
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup very warm fat-free milk (120° to 130°)
  • 1/4 cup very warm orange juice (120° to 130°)
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • Cooking spray
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 4 1/2 tablespoons fat-free milk, divided
  • 2 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 1 tablespoon 1/3-less-fat cream cheese
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 234
  • fat 3.4 g
  • satfat 2 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 4.5 g
  • carbohydrate 47.2 g
  • fiber 1.9 g
  • cholesterol 9 mg
  • iron 1.5 mg
  • sodium 184 mg
  • calcium 43 mg

How to Make It

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

  2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.

  3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

  4. Preheat oven to 350°.

  5. Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;