Another easy lovely recipe from Saveur magazine – this one is a lovely recipe for you to do with the kids. Not much can go wrong and the kids will have a lovely time. This is one of those recipes where you know if you put in all this delicious decadent stuff, nothing can go wrong, and if something does, it tastes great anyway!
Cinnamon Monkey Bread
3-3 1/4 cups All-Purpose Flour
1 cup Butter, softened plus more for greasing
1 1/4 cup Sugar
1 cup Milk
1 tbsp Active Dry Yeast
2 tsp Cinnamon
1/2 cup Brown Sugar
2 tsp Salt
Heat 2 tbsp of butter with milk and 1/3 cup water on medium heat until warm. Transfer to a bowl of a stand mixer with a hook attachment. Add 1/4 cup sugar, and the yeast and stir to combine. Allow to activate the yeast and foam, about 10 minutes.
Turn the mixer onto a medium speed and add the flour and salt. Beat until all combined and the dough is smooth and elastic. Transfer to a lightly greased bowl, cover and allow to rise until double in size.
Preheat oven to 180 deg C. Grease and flour a 10″ bundt pan.
Combine remaining sugar and cinnamon in a large bowl and set aside. Melt the remaining butter in a pan, add and combine the brown sugar and set aside.
Pinch small rounds from the risen dough (about the size of small cherry tomatoes). Toss the small balls of dough in the cinnamon sugar mixture (the kids will enjoy this part!) and fit snugly into the prepared bundt pan. Pour the butter-brown sugar mixture slowly and evenly all over the dough, allowing it time to get into the nooks and crannies.
Bake until golden brown, about 35 minutes. Remove from oven and allow to cool. Serve warm. (with vanilla ice cream or a caramel ice cream). 🙂