Some people call it monkey bread, while others call it monkey cake. I think the reason why it’s called monkey bread/cake is because it’s made with loads of sticky sugary dough balls and you pull it apart with your fingers to eat it. And after eating this warm, sweet bread, your hands end up getting all sticky with cinnamon caramel. YUM!
Monkey bread can be made in any ball size and pan shape. I made medium dough balls and used my bundt pan (I think that this is the most popular pan/shape for monkey bread).
- ½ cup water warm
- 2½ tsp active yeast
- 3 ½ cups all-purpose flour
- 1 tsp salt
- ½ tsp pure vanilla extract
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 egg
- 2 tbsp butter melted
- ¾ cup milk warm
- 1½ cups brown sugar
- 1½ tsp cinnamon
- ½ cup butter melted
- Lightly grease the bundt pan with vegetable oil.
- In a little cup combine warm water with yeast + 1tsp of sugar. Let it stand for a couple of minutes until it becomes bubbly and foamy.
- Stir in 1 cup of flour with salt, sugar, vanilla, egg, milk, yeast, and 2 tbsp melted butter. Mix well then add the rest of the flour and knead the dough until you get a nice dough ball. Move dough ball to a bowl and cover with plastic wrap. Let it sit for half an hour in a warm place.
- Turn dough into a lightly floured surface and deflate a little. Divide dough into small-medium dough balls.
- In a medium sized bowl mix together the brown sugar with the cinnamon.
- Dip each dough ball into melted butter, remove with a fork then roll in sugar mixture until it's all coated. Once all balls are coated and are in the pan, cover pan with plastic wrap or a damp cloth and let rise for 45 minutes or until dough almost doubles in size.
- Bake for 35 minutes in the oven on 180°. Cool for 10 minutes before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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