This monkey bread is perfectly sweet and delicious – it’s basically cinnamon rolls built a different way. The recipe works equally well for baking this in a ring pan, but I love the way the cast iron caramelizes the sugars. If you don’t want to make your own dough, you can use store bought biscuit dough – or if you have any extra cinnamon roll dough lying around (like that ever happens) just use it. This bread is so delicious, there will be none of it lying around for long – trust me. Finishing it with the sweetened, condensed milk is completely optional – you can use a white icing if you want, or skip it altogether – it’s really good though, I got the idea from the always brilliant pioneer woman.
from: ben rayl, in copenhagen dk
problems viewing this recipe?
click here for a printer friendly, text version
- for the dough:
- milk - 3/4 cup
- butter - 1/4 cup (60 g)
- honey - 2 tbsp
- yeast - 1 package dry, or 25g fresh
- all purpose flour - 3 1/4 cups, separated
- sugar - 1/4 cup
- salt - 1/2 tsp
- vanilla - 1 tsp
- water - 1/4 cup
- egg - 1
- for the coating:
- cinnamon - 2 tsp
- brown sugar - 1/4 cup
- sugar - 1/4 cup
- butter - 1/4 cup (60 g), melted
- sweetened condensed milk - 1/2 cup
- Heat the butter and milk together in a small saucepan over medium heat (or in the microwave), until the butter is melted - then allow to cool to lukewarm.
- Stir in the honey, then the yeast, and allow to sit until a foam has formed on top of the liquid.
- In a large bowl, whisk together 2 1/4 cups of the flour with the sugar and salt.
- Add the vanilla, water, egg and cooled milk and mix well with an electric mixer. Use a wooden spoon and stir in the remaining cup of flour in two additions, stirring well after each.
- When the dough comes together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Lightly oil a large bowl, put the dough in it, cover with plastic wrap and allow to rise in a warm, draft free place for about 1 hour - or until doubled in size.
- When the dough has doubled, punch it down and divide it into golf ball sized pieces.
- In a shallow bowl, stir together the cinnamon and sugars and place the melted butter in another bowl.
- Spread about 1 tbsp of melted butter in bottom of your cast iron skillet, then sprinkle over about 2 tbsp of the sugar mix.
- Dip each ball in the remaining butter, then roll in the sugar/cinnamon mixture and place in the skillet. Pour any remaining butter and sugar over the top, cover lightly with plastic wrap, and allow to rise again for about 30 - 40 minutes.
- Heat the oven to 350 F (175 C) and bake for about 25 - 30 minutes, until golden brown.
- Drizzle the condensed milk over while still hot, then allow to cool for about 30 minutes to let it absorb before serving.