Anna Sultana's Monkey Bread Muffins / Monkey Bread Coffee Cake

A few days ago I posted the recipe for Ma's Lemon Monkey Bread, along with links for a few of her lemon recipes.

The Monkey Bread is good, either with soup or as a dessert.

It’s a fun dish for when you have the gang over.

And the kids enjoy pulling pieces off the loaf.

But, if you’re not serving a crowd, it does leave a sad looking leftover for the next meal.

It looks like a nicely frosted cake that has been ‘sampled’.

Not exactly appealing.

And not practical if you’re a retired couple.

No problem.

The recipe can be prepared as muffins or as a coffee cake.

Isn’t that nice?

Hints:

If you prefer cinnamon, substitute 1 Tablespoon cinnamon for the lemon zest in the original recipe.

If you want to have either of these recipes for breakfast the next day you can.

After you have placed the small balls in the pan, wrap the pan tightly with plastic wrap, then place it in the fridge overnight. 

In the morning take the pan out and let the dough finish rising before baking.

For a lighter icing you can combine in a small bowl

!/4 Cup confectioners’ sugar

3 Tablespoons lemon juice or water (more or less)

Drizzle over muffins or coffee cake.

If you don't want the icing, skip it.

                        Monkey Balls

Grease the pan you’re using and set aside.

Place the oven rack in the medium low position.

In a medium bowl combine

3 1/4 Cups flour

1 1/2 teaspoon salt

In a large bowl mix together

1 Cup milk, warm (around 110º F)

1/3 Cup water, warm (around 110º F)

2 Tablespoons butter, melted

1/4 Cup sugar

2 1/4 teaspoons yeast

Gradually stir the flour / salt into the liquid ingredients. 

Turn out onto a lightly floured work surface and knead about 10 minutes. 

Shape the dough into a ball and place it in a greased bowl.

Rotate the dough around to grease all of the surfaces.

Cover the bowl with a damp towel and leave it in a warm place for 1 hour.

The dough should be doubled in size.

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 

Use a sharp knife to cut the dough into about 60 pieces.

Roll each piece of dough into a ball. 

                        Monkey Bread Muffins

Grease a 12 cup muffin pan and set aside.

Combine in a small bowl

1/2 Cup butter - melted

1/2 Cup brown sugar

Spoon 1 tablespoon of the mixture into each greased muffin cup.

Combine in a second small bowl

1/2 Cup sugar

1 Tablespoons cinnamon

Toss each ball in the cinnamon sugar mixture.

Place 5 balls into each muffin cup. 

If you have any sugar left in the bag, sprinkle on top of the muffins.

Cover the pan with a damp towel and leave it in a warm place for 1 hour.

The balls should be doubled in size.

Preheat the oven to 350º F

Bake for 20 minutes until the top is light brown.

Remove from oven and let cool for 1 minute.

Invert to remove the muffins from the pan - they should fall right out.

Combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk

Drizzle icing over muffins.

                        Monkey Bread Coffee Cake

Grease a 9-inch round pan and set aside.

Combine in a small bowl
1 pkg. (102 g) vanilla instant pudding
1 teaspoon lemon or orange zest
1/2 teaspoon cinnamon

Toss each ball in the pudding mixture.

Place in prepared pan.

Drizzle with
1/4 Cup butter, melted

Cover the pan with a damp towel and leave it in a warm place for 1 hour.

The balls should be doubled in size.

Preheat the oven to 350º F
Bake 40 minutes until the top is golden brown. 

Cool 5 minutes and remove from pan.

While the cake is cooling, combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk

Drizzle icing over the coffee cake.

Sprinkle over the top of the cake (optional)
2 Tablespoons chopped toasted pecans or walnuts or almonds