Sunday, August 14, 2011

The Coveted Monkey Bread

I've owed Eric monkey bread for...a very long time now. Since today we're having a dinner for their 5th Anniversary I figured I'd finally come through on my promise (sorry for the long wait Eric).

It's been a really long time since I've made this, but it came back to me like riding a bike. Actually better then riding bike! I believe I'm one of few people who the saying "it's like riding a bike" does not apply to.

Monkey Bread

You will need:

  • 2 (1lb.) loaves of frozen white bread dough (please do the world, and your taste buds, a favor and DON'T use biscuit dough. I don't understand why anyone would?)
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup milk
  • 1 tbsp butter
  • 1 1/4 tsp cinnamon
  • 1/2 cup sugar
  • 1 tsp cinnamon

Place 2 frozen loaves on a plate sprayed with cooking spray and cover with plastic wrap.Thaw the 2 loaves of dough in the fridge for 12 hours.

Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to boil, cook one minute. Remove sugar syrup from heat and let cool. (A special Thank You to Steph for the cute heart shaped brown sugar:) made from the heart measuring cups!)

Cut each loaf into approximately 24 equal portions.

I think I ended up with a few more then 48 pieces.

Combine 1/2 cup sugar and 1 tsp cinnamon in dish; stir well. Roll each piece in mixture and layer dough in a bowl or bundt pan coated with cooking spray. I ended up leaving 5 or 6 pieces out. I felt like there was enough and I didn't want it overflowing once it had risen and was baked. So just use your own judgement.

As you can see, I used a bundt pan. I used to make this in a large glass bowl but it's been years and my mom, sister and I all don't know what happened to the bowl. Just make sure you do NOT use a bundt pan with a removable bottom. You will have a ginormous mess in your oven and a really smelly house.

Pour the sugar syrup over the dough; cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.

This was after 30 minutes. Uncover and bake at 350 degrees for 25 minutes or until lightly browned.

This baked for 30 minutes because half way through I put a baking sheet under it. It was getting awfully high and I didn't want the syrup to bubble over and burn on my oven(it didn't end up doing that anyway). Immediately loosen from sides. Put serving dish on top of monkey bread and flip it over (be careful! It's very hot!!).


Serve it warm. Everyone can help themselves and pull it apart.

I couldn't let those pieces of dough go to waste that I hadn't used for the monkey bread! So I kneaded out the pieces in the cinnamon and sugar mixture and heated up about a 1/4-1/2 inch of oil in a frying pan.

Mmmmm Fried Dough:). This makes me so happy. Let the oil heat up on medium heat til you can see the oil swirling from the heat. Drop in your pieces with tongs and cook for 2-3 minutes on each side. Let them sit on a paper towel for a couples minutes to soak up some of the oil and then eat them!!!!


I might actually say it...this was better then the fair. You could fry them plain and then shake them in cinn/sugar or dust them with confectioners sugar. Or even make a chocolate sauce to dip them in. Are you drooling? Sorry:).

I learned when you are making anything amazing and sugary and bad for you to always have a snack sitting nearby to have. It helps you not to pick at devour what you just made.

And as mouthwatering good the fried dough was, a tomato with salt hit the spot and I didn't over indulge.

Now go make yourself some monkey bread and invite some people over to share it with! Monkey Bread is always better with friends:).


  1. P.S. Not only will you have a mess in the oven if you use a bundt pan with a removable bottom, you may also have an oven fire the next time you use the oven. When your parents aren't home. And have to use a fire extinguisher. And ruin a pie.

    Ahh... good times. :)

  2. Oh yea- can't wait to eat this tonight!!!

  3. This looks so good! I love monkey bread :)

  4. Ahhhh! That was actually really scary, I don't remember how much I let on but ti freaked me out Lol:). Poor cherry cheesecake- being engulfed in flames:( *tear*

    I may be making this again soon, it was so good and it had been so long since I've had it. I want mooore!!

  5. Not to be a Debbie Downer but I have an Aunt that recently passed away - she was known for this yummy, sticky, gooey, fun monkey bread! All us kids loved when she made it and I swear, I thought she invented it herself until I got older and saw mixes for it. Never tried them though, I figured they wouldn't compare but maybe this recipe will!

  6. hmm, my invitation to come over and eat said monkey bread must have gotten lost in the mail... I will have to try this because my Eric loves this king of thing and it just looks fun to eat!

  7. Jen- It is dangerously good and very fun to eat! It's been so long since I've had it that I forgot how much I love it:).

    Tracy- That is really sweet that you remember that about her:). I hope if you make this it brings back happy memories! I've seen the mixes at Williams-Sonoma but have never tried them. They also have the special Monkey Bread baking mold.

  8. I miss you making it in a bowl so we could call it Monkey Brains!

  9. I know! Matt is sad too. He really wants me to find that bowl so it can truly be Monkey Brains lol.