Its been cold and rainy again this weekend. I just wish it would go away and the sun would shine. I’ve been trying to convince the BF to go hang out with his friend thats seeding south of us (the aren’t getting the rain), so I can have the afternoon to myself. He wasn’t up for more than an hour and he was complaining how bored he was and that there was nothing to do. Probably because we have been so busy the past couple weekends that to sit and relax just isn’t the norm for us. I just wanted to stay home and watch movies and curl up with some hot chocolate, but we ended up going to get groceries, renting movies, and being out and about for a couple hours. When we came back he decided maybe it was best he go visit his friend. And I finally got a couple hours to myself. I ended up making this wonderful Monkey Bread recipe. It tastes just like cinnamon buns!
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees, but don’t sweat having a precise temperature. Just try to make sure it’s warm to the touch, but not hot)
1/3 cup water, warm
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt
Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted
Butter Bundt pan with 2 tablespoons softened butter. Set aside.
In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
Mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.
Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm spot until dough doubles in size, 50 to 60 minutes.
Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.
Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. Separate them from the rest of the “grid” as you cut them into small pieces.
Working one at a time, use a fork to dip each piece in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan.
Cover Bundt pan tightly with plastic wrap and place in warm spot until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
Heat oven to 350°F. Unwrap pan and bake until top is golden brown, 25-30 minutes. Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.