This skillet monkey bread is perfectly sweet and delicious – it’s basically a sizzling pan of inside out cinnamon rolls. This 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.
from: ben rayl, in copenhagen dk
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- 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.