Overnight Monkey Bread

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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!

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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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jodiemo

Jodie is a mom, wife and writer with a full-time job. She loves to make simple and delicious meals that fit in the family budget.

This Post Has 10 Comments
  1. 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.

  2. 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.

    1. 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.

  3. 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.

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