{"id":25080,"date":"2022-07-30T15:30:06","date_gmt":"2022-07-30T10:00:06","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=25080"},"modified":"2024-07-23T18:05:20","modified_gmt":"2024-07-23T12:35:20","slug":"the-best-monkey-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/the-best-monkey-bread-recipe\/","title":{"rendered":"The Best Monkey Bread Recipe"},"content":{"rendered":"\n

Soft and buttery, coated in gooey caramelized cinnamon-sugar, this is indeed the best monkey bread recipe<\/strong>! Sweet, sticky, and utterly irresistible, this pull-apart cinnamon bread is super easy and fun to make!<\/p>\n\n\n\n

\"Monkey<\/figure>\n\n\n\n

Made with simple pantry ingredients and straightforward steps, monkey bread is as fuss-free as it gets. It really is a mosaic of tender, chewy, golden-brown dough dipped in melted butter with gooey cinnamon sugar clinging to the nooks and crannies! So yum! Whether you serve it fresh for brunch, as a Holiday centerpiece, or a fun weekend bake, this one is guaranteed to disappear fast! <\/p>\n\n\n\n

If you love baking with cinnamon, you must try my easy no-knead cinnamon roll focaccia<\/a>, cinnamon roll muffins<\/a>, vegan baked cinnamon donuts<\/a>, and sourdough banana cinnamon pancakes<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"Cinnamon<\/figure>\n\n\n\n
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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Soft, pillowy bites- Each piece of dough bakes up tender and fluffy, making it impossible to stop at one!<\/p>\n\n\n\n

\u2728 Coated in buttery cinnamon sugar - Every bite is sweet, spiced, and perfectly caramelized as it bakes.<\/p>\n\n\n\n

\u2728 Fun to pull-apart and share - It's such a fun bread to eat! Great as a centerpiece for gatherings or family treats.<\/p>\n\n\n\n

\u2728 Simple to make - With an easy no-knead dough and straightforward steps, this cinnamon bread recipe is super approachable for even beginner bakers!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Monkey<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I used all-purpose flour here, but you can easily use bread flour for a chewier bread.<\/p>\n\n\n\n

Yeast:<\/strong> Use active dry yeast or instant yeast, but make sure your yeast is fresh and has not expired. Stir in half a teaspoon of yeast in 1\/2 cup of warm water. Let it sit for 5-10 minutes. If the mixture gets bubbly and frothy, your yeast is good to go!<\/p>\n\n\n\n

Milk:<\/strong> Regular cow's milk, or any plant-based milk, such as almond milk<\/a>, oat milk<\/a>, or soy milk, is great for this recipe. <\/p>\n\n\n\n

Oil:<\/strong> For making the monkey bread rich and tender. I really enjoy using coconut oil in my baking as it adds a light, subtle sweet flavor. But feel free to use olive oil, sunflower, or canola oil instead.<\/p>\n\n\n\n

Sugar:<\/strong> We use regular granulated sugar in the dough and brown sugar for the cinnamon-sugar coating. You can use white sugar for the latter as well.<\/p>\n\n\n\n

Cinnamon powder:<\/strong> For that sweet, mildly spiced warmth and irresistible aroma! I prefer Ceylon cinnamon for its delicate, sweet aroma and flavor.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Monkey Bread<\/h2>\n\n\n\n

A typical recipe for monkey bread calls for kneading, but I was in no mood for some extra effort. So, I pulled out my recipe card for vegan cinnamon rolls<\/a>, and, to my surprise, I got the best monkey bread ever.<\/p>\n\n\n\n

Step 1:<\/strong> Melt the sugar in the milk, oil, and sugar over medium heat. Right before it comes to a boil, take it off.<\/p>\n\n\n\n

Step 2:<\/strong> Allow it to cool to just lukewarm before blending in the yeast.<\/p>\n\n\n\n

Step 3<\/strong>: After about 5 to 10 minutes, when the mixture is bubbly, stir in the all-purpose flour.<\/p>\n\n\n\n

Step 4:<\/strong> Cover your bowl with a kitchen towel and place the mixture in a draft-free area till it doubles in size.<\/p>\n\n\n\n

Step 5<\/strong>: Stir in the remaining flour, baking soda, baking powder, and a pinch of salt.<\/p>\n\n\n\n

Step 6:<\/strong> Place the dough in the refrigerator to chill. I like to keep it overnight because it divides my workload. I make the dough for the pull-apart bread a day before and bake it the next. Also, the dough gets easier to handle. You can refrigerate it for up to 2 days.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 7:<\/strong> Turn over the dough on a lightly floured surface and pat it into a rough rectangle shape.<\/p>\n\n\n\n

Step 8:<\/strong> Cut the dough into 50 even pieces by dividing it lengthwise first and then breadthwise with a knife or pizza cutter.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 9:<\/strong> Roll each piece into a ball, dip it in melted butter, and then toss it in a mixture of brown sugar and cinnamon.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n
\"Dough<\/figure>\n\n\n\n

Step 10:<\/strong> Place each dough ball into a greased Bundt pan, stacking them over each other to form random, rustic layers.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 11<\/strong>: Cover with a damp tea towel and set aside until puffy.<\/p>\n\n\n\n

\"Proofed<\/figure>\n\n\n\n

Final step<\/strong>: Bake for 25 to 30 minutes. Let it cool for 5 minutes and then gently take it out on your serving platter.<\/p>\n<\/div><\/div>\n\n\n\n

\"baked<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n