Sugar-and-Spice Monkey Bread

  • Preparation time:
  • 35 min
  • Plus time:
  • Rising Time: 60 minutes, Baking time: 30 minutes, Standing time: 10 minutes
  • Makes:
  • 3 Loaves
Sugar-and-Spice Monkey Bread

( 20 ratings )

Sugar-and-Spice Monkey Bread

This sweet pull-apart monkey bread is packed with sugar and spice and everything nice.

Ingredients

  • 1/2 cup boiling water
  • 2 cups buttermilk , (well shaken)
  • 1/4 cup unsalted butter , melted
  • 1 tbsp honey
  • 1 tbsp quick-rising yeast
  • 1 large egg , beaten
  • 6 to 6 1/2 cups all-purpose flour
  • 2 tsp salt

FOR COATING:

  • 1 1/2 cups light brown sugar
  • 4 tsp ground cinnamon
  • 1 tbsp ground cardamom
  • 1/2 cup unsalted butter , melted and cooled

FOR ICING:

  • 1 cup icing sugar
  • 2 tbsp milk

Directions

  • Combine first six ingredients in a bowl and whisk until uniform. Set aside.
  • Combine 5½ cups flour and salt in the bowl of a stand mixer (or a large bowl). Pour in buttermilk mixture and use the dough hook attachment (or a wooden spoon) to mix until fully combined. Work or knead dough for about 5 min, adding as much of the remaining 1 cup of flour necessary to create a soft but only slightly sticky dough. Transfer dough to a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour)
  • Preheat oven to 350F. Grease 3 disposable loaf pans . Set aside.
  • Punch down dough with your fingers and scrape onto a floured counter. Cut dough in half and roll each piece into a long rope about 2 ft. long and 2 in. wide. Cut each rope into two 1-in.-long pieces. Combine brown sugar, cinnamon and cardamom in a bowl. Working with one piece of dough at a time, dip in butter, then roll in brown sugar mixture. Fit about 8 pieces of dough in the bottom of each pan, and then repeat to add a second layer.
  • Place loaf pans on a rimmed baking sheet and bake until top is crisp and golden and bread is cooked through, 30 to 35 min. Clean drips off outside of pans while still warm.
  • Combine icing sugar and milk in a bowl and whisk until smooth. Drizzle icing over bread. Let stand 10 min to firm up.

Tip:

Monkey bread is best eaten fresh. You can make ahead through step 4 and freeze loaves, well wrapped. Defrost in the fridge overnight and bake as indicated on the morning you plan to serve or gift them.

Nutrition (per serving)

  • Calories
  • 342
  • Protein
  • 6 g
  • Carbohydrates
  • 60 g
  • Fat
  • 9 g
  • Fibre
  • 2 g
  • Sodium
  • 292 mg
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