monkey bread

Last week, I finally decided to try another dough recipe out of my Artisan Bread in Five Minutes a day book. I chose Brioche simply so I could make caramel sticky buns. They were delicious! I would have taken pictures; however, it was a bit of a mess (visually). The dough rose so much that two buns jumped out of the pan, so I had to change pans mid-baking, which lent to some funky looking, yet totally delicious rolls. As much as I love to share my flops, I may have in fact dove into these rolls before I could even take pictures. Go figure.

For the second go ’round on the Brioche dough, I decided to make monkey bread! I followed the recipe that the book authors posted on their website, but cut the dough portion down a bit (considering what happened the last time!). I used 1 lb of Brioche dough rather than 1.5 lbs.

When I pulled these out of the oven, I knew I had done a very great thing today. And, I’m thinking these may become a Christmas morning staple! I look forward to our kids anticipating Christmas morning because of monkey bread! How fun would that be?

Each individual piece pops off to a light, caramel cinnamon puffed dough. I am having a hard time not eating it. In fact, when I finish up this blog, I may or may not go each more.

Out of respect for the authors, I won’t be posting the recipe. I highly recommend getting their book. I made the dough in less than 10 minutes this morning, spent another 15 rolling it out, and it baked for 40 minutes. If I can do this, clean the kitchen, make dinner, breastfeed and care for an almost 6 month old, and shower and get dressed all before 3 pm, you know it’s got to be easy!!

Plus, just look at that caramel!!

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6 thoughts on “monkey bread

  1. A-I love that artisan bread book and people are always so impressed by the master loaf! Which I find so funny, since it’s so much easier than going to the store to buy a loaf!!
    B- Monkey bread is a recipe that I grew up making! :)

    Fun stuff!

  2. This looks delicious! How do you make your bread?

    I’ve been wanting to try making Monkey Bread for a while now, as I’ve heard of so many people having it Christmas morning. I think that would be a nice tradition to start.

    Now, after these pictures, I think I’ll have to ;)

  3. Yes, Amber, that is the recipe I used. I linked to it in the blog, but I noticed it is hard to see. What was the monkey bread like that you had growing up? David and I are considering adding pecans next time.

  4. I bet pecans would be a great addition! My mom’s recipe uses 18-22 frozen Parkhouse style rolls (defrosted and cut in quarters), 2 large boxes of cook & serve vanilla pudding, 1 cup brown sugar, 2 T cinnamon, 2 sticks of butter. You mix the topping ingredients, place rolls in a well-greased angel food cake pan, cover w/ topping, let rise overnight in a cold oven, bake in the morning 30 min. @ 350. It’s a bit easier b/c you don’t have to make the dough, but I really want to try your brioche version.
    When I was little I had a babysitter who would make a microwaved version. We’d buy the small rolls of pillsbury biscuit dough & cut each biscuit into quarters. Microwave 1/3 cup brown sugar, 3 T butter, & 1 T water on a plate for one minute. Stir. Slide a small jar upside down onto the middle of the plate. Place the quartered dough in the melted mixture surrounding the jar & microwave for another minute or two. Definitely a poor man’s version, but I love it all the same ;)

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