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Monkey Bread Cake Recipe

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Recipe Monkey Cinnamon Bread Cake Big Food, Big Garden, Big Life
Recipe Monkey Cinnamon Bread Cake Big Food, Big Garden, Big Life from www.bigfoodetc.com

Description

Monkey Bread Cake is a delicious, sticky, sweet pastry that has been a favorite of many for years. It is made by taking small pieces of dough, rolling them into balls, and then coating them in cinnamon and sugar. The dough balls are then stacked into a bundt pan and baked until golden brown. Once out of the oven, it is flipped over onto a serving dish, revealing a beautiful and mouth-watering pastry.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

For the dough:
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 2 large eggs
For the coating:
  • 1 1/2 cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Equipment

  • Bundt pan
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry brush
  • Rolling pin

Method

  1. In a mixing bowl, combine flour, sugar, yeast, and salt.
  2. In a saucepan, combine milk, butter, and water. Heat until the butter is melted.
  3. Add the wet ingredients to the dry ingredients and mix well.
  4. Add the eggs and mix until the dough comes together.
  5. Knead the dough for 5 minutes until it is smooth and elastic.
  6. Place the dough in a greased bowl, cover it, and let it rise for 1 hour.
  7. In a separate bowl, mix together the sugar and cinnamon for the coating.
  8. Preheat the oven to 350°F.
  9. Roll the dough into small balls and dip them into the melted butter, then roll them in the cinnamon sugar mixture.
  10. Place the coated dough balls into the greased bundt pan.
  11. Bake for 45 minutes or until golden brown.
  12. Let the bread cool for 10 minutes before flipping it onto a serving dish.

Notes

  • Monkey Bread Cake is best served warm.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 280
  • Total fat: 10g
  • Saturated fat: 6g
  • Cholesterol: 50mg
  • Sodium: 120mg
  • Total carbohydrates: 45g
  • Dietary fiber: 1g
  • Sugars: 27g
  • Protein: 3g

Recipes FAQ

What if I don't have a bundt pan?

If you don't have a bundt pan, you can use a regular cake pan or a loaf pan. Just make sure to adjust the cooking time accordingly.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare the dough and coat the dough balls, then cover the pan with plastic wrap and refrigerate overnight. The next day, let the dough come to room temperature and rise for 30 minutes before baking.

Recipe Tips

  • Make sure your yeast is fresh and active for the best rise.
  • Don't over-knead the dough, as it can become tough.
  • Use a pastry brush to evenly coat the dough balls with the melted butter.
  • Feel free to add nuts or raisins to the cinnamon sugar mixture for added flavor.

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