Monkey bread is a delightful, pull-apart treat that’s perfect for sharing with family and friends. This Big Monkey Bread Recipe takes the classic version and makes it even more irresistible by increasing the size and enhancing the flavors. Whether you’re making it for breakfast, brunch, or a dessert, this sweet, sticky, and buttery treat is sure to impress. Follow this detailed guide to create a Big Monkey Bread that will become a favorite at your table.
What is Monkey Bread?
Monkey bread, also known as pull-apart bread, bubble bread, or sticky bread, is a soft, sweet bread made by baking small balls of dough coated in butter, cinnamon, and sugar. The pieces are then stacked in a bundt pan and baked until golden brown. When done, the result is a gooey, caramelized, and flavorful bread that can be pulled apart piece by piece. The name “Monkey Bread” comes from the way it’s eaten—just like a monkey would, by pulling apart the sections with your fingers.
History of Monkey Bread
Monkey bread has a rich history that dates back to the 1950s in the United States. It’s believed to have been inspired by Hungarian coffee cakes, which were popular among Hungarian immigrants in the U.S. Over time, this delicious treat evolved and became a staple at American breakfast tables, especially during the holidays. The gooey, sweet treat gained widespread popularity in the 1980s when First Lady Nancy Reagan served it at the White House for Christmas.
Ingredients for Big Monkey Bread
To make this indulgent Big Monkey Bread Recipe, you’ll need the following ingredients:
For the Dough:
- All-Purpose Flour: 4 cups
- Granulated Sugar: 1/4 cup
- Instant Yeast: 2 1/4 teaspoons (1 packet)
- Salt: 1 teaspoon
- Whole Milk: 1 cup, warmed
- Unsalted Butter: 1/2 cup (1 stick), melted
- Eggs: 2 large
For the Cinnamon-Sugar Coating:
- Granulated Sugar: 1 cup
- Ground Cinnamon: 2 tablespoons
- Unsalted Butter: 1 cup (2 sticks), melted
For the Caramel Sauce:
- Brown Sugar: 1 cup, packed
- Unsalted Butter: 1/2 cup (1 stick)
- Heavy Cream: 1/2 cup
- Vanilla Extract: 2 teaspoons
Step-by-Step Guide to Making Big Monkey Bread
Step 1: Preparing the Dough
The foundation of any great monkey bread is the dough. Here’s how to make it from scratch:
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Mix well to ensure the yeast is evenly distributed.
- Add Wet Ingredients: Warm the milk until it’s just warm to the touch (about 110°F). In a separate bowl, whisk together the melted butter and eggs. Add the warm milk and butter-egg mixture to the dry ingredients.
- Knead the Dough: Mix the ingredients together until a dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If you’re using a stand mixer, knead the dough with the dough hook attachment on medium speed for about 5 minutes.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 2: Shaping the Dough Balls
Once your dough has risen, it’s time to shape it into small balls that will form the monkey bread:
- Punch Down the Dough: After the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface.
- Divide the Dough: Cut the dough into small, equal-sized pieces. Each piece should be about the size of a walnut. Roll each piece into a smooth ball. You should have about 40-50 dough balls.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon. Place the melted butter in another bowl.
- Coat the Dough Balls: Dip each dough ball into the melted butter, allowing any excess butter to drip off, then roll it in the cinnamon-sugar mixture until fully coated.
- Layer the Dough Balls: Grease a large bundt pan (10-12 cup capacity) generously with butter or non-stick spray. Arrange the coated dough balls in the bundt pan, layering them as you go. Make sure to distribute the dough balls evenly.
Step 3: Making the Caramel Sauce
The caramel sauce is what gives monkey bread its sticky, gooey texture. Here’s how to make it:
- Melt the Butter: In a small saucepan, melt the butter over medium heat.
- Add Brown Sugar and Cream: Stir in the brown sugar and heavy cream. Continue to stir until the sugar has dissolved completely.
- Simmer the Sauce: Bring the mixture to a simmer and let it cook for about 3-5 minutes, stirring constantly, until it thickens slightly. Remove from heat and stir in the vanilla extract.
- Pour the Caramel Sauce: Pour the warm caramel sauce over the layered dough balls in the bundt pan, ensuring it seeps into all the nooks and crannies.
Step 4: Second Rise and Baking
Now that the dough balls are coated and the caramel sauce is added, it’s time to let the monkey bread rise again and bake:
- Second Rise: Cover the bundt pan with a clean kitchen towel and let the dough rise in a warm place for another 30-45 minutes, or until the dough balls have puffed up and nearly reach the top of the pan.
- Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake the Monkey Bread: Once the dough has risen, place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bread is cooked through.
- Cool Slightly: Remove the pan from the oven and let it cool for about 10 minutes on a wire rack. This allows the caramel to set slightly, making it easier to turn out the bread.
Step 5: Serving the Big Monkey Bread
The final step is turning out and serving your Big Monkey Bread:
- Invert the Pan: Place a large serving plate or cake stand over the top of the bundt pan. Carefully invert the pan so the monkey bread comes out onto the plate. The caramel sauce will drizzle over the bread, making it even more irresistible.
- Serve: Serve the monkey bread warm. It’s best enjoyed when it’s still gooey and sticky. Guests can pull apart the pieces of bread with their fingers, making it a fun and interactive dessert or breakfast treat.
Tips for Making the Perfect Big Monkey Bread
Creating the perfect Big Monkey Bread requires a few tips and tricks to ensure it turns out just right:
- Use Fresh Ingredients
- Yeast: Make sure your yeast is fresh and not expired. This ensures that your dough rises properly.
- Butter: Use unsalted butter for the dough, coating, and caramel sauce. This allows you to control the amount of salt in the recipe.
- Don’t Overknead the Dough
- Kneading the dough is important for developing gluten, but overkneading can make the bread tough. Stop kneading when the dough is smooth and elastic.
- Allow Enough Rising Time
- Both rises are crucial for the texture of the bread. Ensure the dough has doubled in size during the first rise, and allow the second rise to puff up the dough balls for a light and airy monkey bread.
- Customize the Flavors
- Add-ins: Consider adding chopped nuts, raisins, or chocolate chips to the dough balls before layering them in the pan.
- Spices: Experiment with adding other spices like nutmeg or cardamom to the cinnamon-sugar coating for a different flavor profile.
- Serving Suggestions
- Serve with a drizzle of icing: Mix powdered sugar with a bit of milk or cream to create a simple glaze that you can drizzle over the monkey bread just before serving.
- Pair with coffee or tea: The sweetness of the monkey bread pairs perfectly with a cup of hot coffee or tea.
Nutritional Information for Big Monkey Bread
Here’s a general overview of the nutritional content per serving (based on 12 servings):
- Calories: Approximately 450-500 calories per serving
- Carbohydrates: 60-65 grams
- Protein: 6-8 grams
- Fat: 20-25 grams
- Saturated Fat: 12-15 grams
- Sugars: 30-35 grams
- Fiber: 2-3 grams
Note: The exact nutritional values will vary depending on the ingredients used and the size of the servings.
Frequently Asked Questions (FAQs)
- Can I Use Store-Bought Dough for Monkey Bread?
Yes, if you’re short on time, you can use store-bought biscuit dough or frozen bread dough. Simply thaw and use as directed in the recipe. However, making the dough from scratch gives the monkey bread a more homemade and flavorful taste.
- Can I Make Monkey Bread Ahead of Time?
Yes, you can prepare the monkey bread the night before and refrigerate it after assembling the dough balls in the pan. Allow it to come to room temperature before baking, or add a few extra minutes to the baking time.
- How Do I Store Leftover Monkey Bread?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the microwave for a few seconds before serving.
- Can I Freeze Monkey Bread?
Yes, you can freeze baked monkey bread. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
- What Are Some Variations of Monkey Bread?
Monkey bread can be made in a variety of flavors. Some popular variations include savory monkey bread with cheese and herbs, pumpkin spice monkey bread, and even chocolate monkey bread. Feel free to get creative with the fillings and coatings!
Conclusion
Big Monkey Bread is the ultimate indulgent treat, perfect for any occasion. With its soft, fluffy dough, sweet cinnamon-sugar coating, and sticky caramel sauce, it’s a dessert that’s sure to satisfy any sweet tooth. Whether you’re serving it for breakfast, brunch, or dessert, this Big Monkey Bread Recipe will be a hit with everyone who tries it. So go ahead, gather your ingredients, and enjoy the sweet, sticky goodness of homemade monkey bread!