I was recently inspired to make Monkey Bread for the first time after seeing it on another blog.  After trying a couple of different recipes, and tweaking it to our tastes, I came up with an absolutely delicious, but not too sweet and messy, organic version.  Unfortunately, I am not so great at remembering to take pics as I go, so a few got left out.  Sorry.  Nonetheless, here is my extra-easy Monkey Bread recipe:

Monkey Bread

  • make all-purpose bread dough (we use this extra-healthy, home-made version)
  • 1 1/2 cup butter, melted
  • 1/3 cup turbinado or raw cane sugar
  • gallon-size Ziplock bag
  • 1/8 cup cinnamon
  • 1/3 cup turbinado or raw cane sugar

Step 1:  Follow bread recipe through 1-2 rises (as desired).  After last rise, punch it down.  On a lightly floured surface, pull small chunks off the dough and roll them into dough balls.  Remember they will almost double in size!

Step 2:  Mix 1/3 cup sugar and cinnamon in ziploc bag.  Add the dough balls and shake to coat balls in cinnamon/sugar mixture.

Step 3:  Place balls evenly around ungreased bundt pan (don’t worry–it will be greased soon enough!).  If desired, sprinkle remaining cinnamon/sugar mixture evenly around dough balls.

Step 4:  Dissolve 1/3 cup sugar in butter.  Pour butter mixture evenly over dough balls until just covered.  For gooey-er bread, increase sugar/butter mixture.  Sorry, I forgot a pic of this step. 

Step 5:  Place in oven.  Heat oven to 350 degrees (bread will have time to rise a bit as oven heats).  Bake about 30-40 minutes.  Remove from oven and dump bread onto cooling rack for about 15 minutes. 

Step 6: ENJOY!!  Just pull off the balls and pop them in your mouth!

This recipe can be easily tailored to a bread dough you like.  You can also make it drier or gooey-er by changing the amount of butter mixture.  You could also add a few other spices to the cinnamon-sugar mix for a spiced monkey bread and/or throw in some other ingredients like raisins, cranberries, walnuts, etc.  Have fun!

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