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
- 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
- 1 c . brown sugar
- 2 t . cinnamon
- ¼ t . nutmeg
- 8 T melted butter
- 4 T softened butter
- ½ c . brown sugar
- ½ c . chopped walnuts
Grease a large bundt pan and set aside.
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.
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.
In another bowl, mix together the gooeyness ingredients and cover the bottom of the bundt pan with them. Set aside.
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.