Overnight Monkey Bread

14 Dec

I can’t begin to tell you how much I am looking forward to Christmas morning. I think this year is going to be the best year yet! The kids are old enough to really understand, but not quite old enough to be suspicious and the wonder and excitement is there. And oh boy are they excited! The small mountain of gifts already under the tree is like fuel to the fire. They have counted them and compared them and tried to guess what’s in every box. I can’t wait for them to dive head first into those gifts on Christmas morning. Of course, the BIG gift this year is a trampoline. We put it together yesterday. And I bounced on it a little. And it was awesome. I am trying to figure out a good way to get the kids outside to see it. Should Santa leave a note? A picture? A pair of special socks? I just don’t know. What do you think?

Anyway, what I do know is that this fantastic Monkey Bread will be on the morning menu. Most recipes call for canned biscuits, but I couldn’t bring myself to do it. So I made this overnight yeast version. A little forethought will lead to an easy breakfast on Christmas Morning. And leave more time for bouncing!

Overnight Monkey Bread

Ingredients

    Dough
  • 2 T unsalted butter, melted
  • 1 1/3 c. milk, warm ( about 110 degrees)
  • 1/3 c. water, warm
  • ¼ c. sugar
  • 2 t. salt
  • 1 pkg. Rapid-rise yeast
  • 1 t. cinnamon
  • 3 ½ cups all purpose flour
  • Oooeyness
  • 1 c. brown sugar
  • 2 t. cinnamon
  • ¼ t. nutmeg
  • 8 T melted butter
  • Gooeyness
  • 4 T softened butter
  • ½ c. brown sugar
  • ½ c. chopped walnuts

Instructions

  1. Grease a large bundt pan and set aside.
  2. For the dough,in a large measuring cup, mix together melted butter, milk, water, sugar, and salt until dissolved. With a stand mixer, mix 2 ½ cups of flour, yeast and cinnamon until well blended. Slowly add milk mixture into flour mixture using a dough hook at low speed. Increase speed to medium and add the rest of the flour and stir until dough almost cleans the sides of the bowl. Turn the dough out and knead for 5 minutes or until dough is smooth and shiny. Place dough in a greased bowl and let rise, covered, for 1 hour.
  3. Meanwhile, mix the sugar, cinnamon and nutmeg for the ooeyness together in one bowl and place melted butter in another bowl. Set aside for coating.
  4. In another bowl, mix together the gooeyness ingredients and cover the bottom of the bundt pan with them. Set aside.
  5. Punch down the dough and cut into four pieces. Roll each piece into a rope. Cut each rope into 16 pieces. Shape each piece into a ball, then dip in the melted butter, then into the brown sugar coating, then into the bundt pan. You should get 2 or 3 levels of dough. Cover with plastic wrap and place in the fridge overnight. Remove from fridge 1 hour before baking. Bake for 40-50 minutes at 350 degrees until the top is deep golden. Let sit for 5 minutes and then flip out onto a serving plate.
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10 Responses to “Overnight Monkey Bread”

  1. Belinda @zomppa December 14, 2011 at 9:14 pm #

    No one is ever too old for a trampoline. This monkey bread is sumptuous!

  2. Purabi Naha December 15, 2011 at 4:23 am #

    This is looking delish! Loved the picture and the post. Lovely blog!
    http://cosmopolitancurrymania.blogspot.com

  3. Simply Tia December 15, 2011 at 6:42 am #

    Beautiful, tantalizing, simple!!!! I love it!

  4. Carolyn Jung December 15, 2011 at 11:58 am #

    Wow, that looks like a meal unto itself. Yeasty, warm and sweet — what a way to start the morning. I love that you can make it overnight, too. That way there’s no harried rush in the AM.

  5. Jess December 15, 2011 at 2:35 pm #

    Monkey Bread really is perfect for any occasion. My personal preference is monkey bread without nuts.

  6. Samike December 18, 2011 at 12:37 am #

    Made this recipe this evening and had plenty of trouble with the dough. I found the dough to be very sticky and hard to work with.

    • jodiemo December 18, 2011 at 6:42 am #

      I’m sorry you have had trouble with the dough. The dough is very soft and is going to be a little sticky. If it’s too sticky, knead in more flour. The amount of flour you need may vary depending upon your brand and climate. It could be as much as a half a cup more. I know sometimes I use more flour for yeast breads when it’s rainy or damp outside.

  7. Samike December 18, 2011 at 1:13 pm #

    Okay thank you for clarifying. Also, your recipe is missing what temperature to bake the monkey bread. I bake at 350 for about 40-45 minutes and it turned out well.

    • jodiemo December 18, 2011 at 1:16 pm #

      I forgot the temp? Geez…
      Sorry about that. 350 is the right temp.

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  1. Friday FoodGawker Favorites « foodie fabulista - December 16, 2011

    [...] Overnight Monkey Bread  I got a little monkey bread crazy last year but it holds a special place in my heart- this would be another wonderful addition to your Christmas morning spread! [...]

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