The LeSabre

Homemade Monkey Bread

Monkey+Bread+Baked
Monkey Bread Baked

Monkey Bread Baked

Breanna Sattler

Breanna Sattler

Monkey Bread Baked

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






This is the final fact or fiction recipe from Pinterest, as the 2017-2018 school year comes to an end. The recipe tried this time was monkey bread; monkey bread can be a complicated item to make because the dough must rise over night and the baker has to work with yeast, which can also be difficult to use.

There are four separate steps the baker has to follow while making this recipe. The first step is making the dough, so it can sit over night.

Dough Ingredients:

  • 1 package (2 and ¼ teaspoons) active dry yeast (Recommended: Red Star Platinum)
  • ¼ Cup warm water (110F – 115F)
  • 1 and ¼ cups warm 2% milk (110F – 115F)
  • 1/3 Cup unsalted butter, melted
  • ¼ Cup granulated sugar
  • 2 Large eggs
  • 1 teaspoon salt
  • 5 Cups all-purpose flour

Dough Directions:

  • In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes
  • Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer).
  • By hand add enough remaining flour to form a firm dough, about 5 cups total
  • Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will make the dough tough, and chewy
  • The dough is ready when it is smooth and when you can poke it with a finger and it springs back.
  • Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Grease the bowl with cooking spray & cover tightly with plastic wrap or foil.
  • Refrigerate 8 hours or overnight

Breanna Sattler
Dough Making

Breanna Sattler
Dough Before it sits overnight

Watch the video below to see me make the dough myself!

After finishing the dough, the baker should have let it sit in the refrigerator overnight or at least eight hours. The next step to making monkey bread is preparing the coating. The coating is a butter mixture and a cinnamon and sugar mixture. The baker must put the dough in to balls and then dip each one of them into the butter, then the cinnamon and sugar.

Coating Ingredients:

  • ¾ Cup unsalted butter
  • 1 & ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract

Coating Directions:

  • Melt ½ cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside.
  • You will use the rest of the butter, brown sugar, and vanilla later.
  • Spray a 10-12 cup Bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to be released.
  • Pull apart pieces and roll into balls, about 1.25 inches in diameter.
  • You will need 40-45 balls total. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them.
  • You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the Bundt pan as you go.
  • If you did not use Red Star Platinum yeast, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature
  • If you did use Red Star Platinum move ahead to the next step
  • Preheat the oven to 350° Melt the remaining ¼ cup butter and whisk in the brown sugar and vanilla until combined.

Watch the video below to get step-by-step instructions on making the coating.

The third step of making the making bread is pouring the left over butter mixture over the dough balls, which are in the Bundt pan.

  • Pour the butter mixture over the dough balls in the Bundt pan
  • Bake for 30-35 minutes or until golden brown on top
  • Cover loosely with foil if the top browns too quickly
  • Cool for 5-10 minutes and invert onto a larger serving plate

Breanna Sattler
Pour the leftover butter mixture over the monkey bread

Breanna Sattler

The fourth and final step is making the glaze while the monkey bread is baking.

Glaze Ingredients:

  • 1 Cup confections sugar
  • 3 Tablespoons heavy cream
  • ½ Teaspoon vanilla extract

Glaze Directions:

  • Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into slices or let everyone pick off the pieces themselves.
  • Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.

Breanna Sattler
Monkey Bread Glaze

Watch the fourth and final video below!

Breanna Sattler

Recipe Tip!

  • This recipe is designed to be made ahead, in step 2, you’ll see that the dough needs to rise for at least 8 hours or overnight.

This recipe is in-between fact or fiction, because yes the recipe works, but when i took the money bread out of the oven it didn’t rise like it should have. The dough also didn’t rise overnight which could be part of the problem. I would conclude that this recipe is not fact nor is it fiction, I recommend to try making it for yourself and see how it turns out for you!

 

Print Friendly, PDF & Email

About the Contributor
Breanna Sattler, Journalist
Grade: Senior Go-to Article of Clothing: Turtleneck Living Room Decoration Must Have: White ceramic cat My Favorites: Restaurant- Texas Road House; Food- Steak Kabobs; Color- Purple; Brand- Michael Kors Quote to live by: “Everyday is a second chance” -Unknown Life Soundtrack: “Rockstar” by Post Malone Biggest Pet Peeve: When people snap their gum  
Navigate Right
Navigate Left
  • Homemade Monkey Bread

    2017-2018

    Evil Genius

  • Homemade Monkey Bread

    2017-2018

    Featured freshman of the week: Sophie Speckhard

  • Homemade Monkey Bread

    2017-2018

    Farewell, Sartell High School

  • Homemade Monkey Bread

    2017-2018

    Dance season closing to an end

  • Homemade Monkey Bread

    2017-2018

    Pets of Sartell: The finale

  • Homemade Monkey Bread

    2017-2018

    The Good, the Bad, and the Delicious: Part 4

  • Homemade Monkey Bread

    2017-2018

    The Good, the Bad, and the Delicious: Season Finale

  • Homemade Monkey Bread

    2017-2018

    Sami Lundgren

  • Homemade Monkey Bread

    2017-2018

    Hair of the week: Derrick Olson

  • Homemade Monkey Bread

    2017-2018

    Featured freshman of the week: Morgan Cromwell

Skip to toolbar
Homemade Monkey Bread