Monkey Bread with Cream Cheese GlazeFrom midgelet 7 years ago
- Dough shopping list
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted) shopping list
- 1 cup milk, warm (around 110 degrees) shopping list
- 1/3 cup water, warm (also around 110 degrees) shopping list
- 1/4 cup granulated sugar shopping list
- 1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast shopping list
- 3 1/4 cups all-purpose flour, plus extra for work surface shopping list
- 2 teaspoons table salt shopping list
- brown sugar Coating shopping list
- 1 cup packed light brown sugar (CI advises against dark brown, which they feel imparts too strong of a molasses taste;but it's up to you ) shopping list
- 2 teaspoons ground cinnamon shopping list
- 8 tablespoons unsalted butter (1 stick or 4 ounces), mleted shopping list
- cream cheese glaze( not in the C.I. recipe, adapted and perfect for monkey bread ! ) shopping list
- 3 ounces cream cheese, softened shopping list
- 3 tablespoons powdered sugar, plus extra if needed shopping list
- 2 tablespoons milk, plus extra if needed shopping list
- 1/4 teaspoon vanilla extract shopping list
How to make it
- Get oven and pan ready:
- Adjust oven rack to medium-low position and heat oven to 200°F.
- When oven reaches 200, turn it off.
- Butter Bundt pan with 2 tablespoons softened butter.
- Set aside.
- Make dough: In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
- To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook.
- Turn machine to low and slowly add milk mixture.
- After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes.
- (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.)
- Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.
- To proceed by hand, mix flour and salt in large bowl.
- Make well in flour, then add milk mixture to well.
- Using wooden spoon, stir until dough becomes shaggy and is difficult to stir.
- Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough.
- Knead until dough is smooth and satiny, about 10 minutes.
- Shape into taut ball and proceed as directed.
- Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil.
- Place dough in bowl and coat surface of dough with more cooking spray or oil.
- Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
- Make brown sugar coating:
- Place melted butter in one bowl.
- Mix brown sugar and cinnamon in a second one.
- Form the bread:
- Flip dough out onto floured surface and gently pat into an 8-inch square.
- Using a bench scraper or knife, cut dough into 64 pieces.
- I found it helpful to immediately separate them from the rest of the “grid” or they quickly reformed a big doughy square in 64 parts.
- Roll each piece of dough into ball.
- Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. (I found a fork to be helpful for this process.)
- Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
- Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
- Bake bread: Remove pan from oven and heat oven to 350°F.
- Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes.
- (The reason for the “might” is that CI says that it should, but mine did not bubble, leading me to bake mine for an extra 5 to 10 minutes, during which it still did not bubble but go the dark crust .
- Next time, I’d take it out sooner.)
- Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.
- Make glaze:
- Beat cream cheese with some powdered sugar until smooth and light.
- Just taste and adjust — you’re looking for something that tastes equally tangy and sweet, and texturally thin enough to drape over the bread but thick enough that it will not just roll off completely.
- Drizzle the glaze over warm monkey bread, letting it run over top and sides of bread.
- Serve warm.
- Variation: slightly brown the melted butter you roll the balls of dough into. amazingly delicious
- And then you can call it Brown Butter Cinnamon Brown Sugar Monkey Bread. !
The Cookmidgelet Eastern, USA
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