The Cinnamon Monkey Bread in a pull apart brioche, every little bun is covered in a mixture of butter, sugar and cinnamon and it is deliciously indulgent, soft and perfect for a gorgeous breakfast!
Cinnamon Monkey Bread Ingredients:
For the dough:
- 4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted
- 1 cup milk, lukewarm
- 1/3 cup water, lukewarm
- ¼ cup granulated sugar
- 1 sachet dry instant yeast (7gr)
- 3¼ cups all-purpose flour
- 2 teaspoons salt
Brown Sugar Mixture:
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 6 tbsp unsalted butter, melted
Glaze:
- 1 cup icing sugar
- 2 tablespoons milk
Method:
1) Using the softened butter, grease up a bunt cake tin very well. Set aside (you can do this at first or after the first rising–it doesn’t really matter.)
2) Put the flour and salt in the stand mixer bowl, you can also do this by hand.
3) In a separate bowl, mix together the milk, water, melted butter, sugar and yeast.
4) Turn the mixer on low–with the dough hook attachment and stir the flour and salt for a bit. Slowly add the milk/yeast/butter mixture. Continue on low until the dough comes together. At this point, up the speed on the mixer a bit (medium) and let it do its job for about 6-7 minutes.
5) Put your dough ball in a well greased bowl and cover with plastic wrap. Allow it to rise for about 1 hour.
6) After an hour, have a good look at your new dough baby. She is so soft and beautiful, you will love her, lol
7) Roll out the dough baby into a rough square. You are going to want to cut the dough into roughly equal pieces and roll those pieces into little dough balls. around 60-70 little dough balls.
9) the dough balls are not the same size or the same shape. I promise you it won’t really matter (except to the unlucky person who gets a small piece).
10) Melt the six tbsp of butter and mix up your sugar cinnamon
11) drop the baby dough balls in the mixture, cover them well and place them into the tin
12) You will want to fill up your buttered bunt tin with the dough baby balls. Rotating the pan so that you have an even layer of dough balls.
13) You are going to let this rise for at least an hour–but longer seemed to work just fine. I let mine sit covered with plastic wrap for about two hours in a warm place in the kitchen.
14) Bake for about 30 minutes at 350F/175C/Gas mark 4.
15) Let the tin coll down for about 5 minutes. After that, flip the cake out onto a beautiful serving plate.
16) While it is sitting, mix up your glaze. Whisk together 2 tbsp milk and 1 cup of icing sugar.
17) Pour thin strands of the glaze over the cake, criss-crossing and looping over the entire thing. Allow the glaze to slide down the sides and into the middle.
18) Serve your Cinnamon Monkey Bread slightly warm and allow each person to pull of the dough balls for themselves. Pulling it apart is part of the fan
Follow us on Facebook
