Just so you know, this is not a dessert for packing in a lunch box.
But it is just perfect for for sharing during a small get together.
And, since the recipe makes two pans of buns, there’s also a fresh looking dessert for the next time you have the gang over.
How cool is that!
If you’d like to see a few Monkey Bread variations try these:
If you’d like a more rolled up look, try
If you prefer nutmeg or allspice or a spice mix, substitute 1 1/2 teaspoons of the spice of your choice for the zest and cinnamon in the original recipe.
If you want to have this recipe for breakfast the next day it’s easy.
After you have placed the small balls in the pans, 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 sticky buns.
If you don't want the icing, skip it.
Grease 2 9-inch spring form round pans 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 Sticky Buns
Combine in a small bowl
1 102 gram (4 ounce) package vanilla instant pudding
1 teaspoon lemon or orange zest
1/2 teaspoon cinnamon
Toss each ball in the pudding mixture.
Place half of the balls in each prepared pan.
Drizzle each pan with half of
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.
Remove them from the oven and cool 5 minutes.
Remove the cakes from the pans and place them on large plates.
While the cakes are cooling, combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk
Drizzle half of the icing over each coffee cake.
Sprinkle over the top of the cakes (optional)
2 Tablespoons chopped toasted pecans or walnuts or almonds