This Monkey Bread recipe, affectionately known in some places as “pan de mono,” brings the joy of homemade bread into an easy-to-share form. Perfect for pulling apart, these little dough balls are coated in a delightful mixture of cinnamon and sugar, offering a tender bite that’s both comforting and irresistibly sweet. Despite its name, there’s nothing monkey-like about it, except perhaps the playful way you can eat it!
Why You’ll Love This:
Monkey Bread combines the satisfaction of baking bread with the simple pleasure of sweet, spiced treats. The dough itself is smooth and light, rising to create soft, fluffy bites. Each piece is dipped in melted butter and then rolled in a sweet cinnamon-sugar mix, providing layers of flavor that build with every bite. It’s a fantastic recipe for those who love hands-on baking without the complexity.
Perfect Occasion:
Monkey Bread is a wonderful addition to any brunch or family gathering, particularly where children are involved, as they love pulling it apart! It’s also great for holiday mornings, like Christmas or Easter, when the aroma of cinnamon can fill the home, adding to the festive atmosphere. Serve it warm for a truly cozy and communal dining experience.
Decoration Tips:
For a beautiful presentation, you might consider drizzling a light glaze over the warm bread right out of the oven. A simple mix of powdered sugar and milk will do, or for a richer taste, a cream cheese frosting similar to that used on cinnamon rolls adds a luxurious finish. Arrange the bread on a nice platter surrounded by fresh berries for color and freshness.
Ingredients:
- Dough:
- 420 grams of flour
- 250 grams of whole milk
- 5 grams of dry yeast (or 15 grams of fresh yeast)
- 45 grams of sugar
- 1/2 teaspoon of salt
- 75 grams of butter, room temperature
- Cinnamon Coating:
- 200 grams of sugar
- 100 grams of melted butter (cooled)
- Two tablespoons of ground cinnamon
Instructions:
- Start by dissolving 2 teaspoons of the total sugar and the yeast in lukewarm milk. Cover with a cloth and let it sit until frothy.
- Place flour on a clean surface, make a well in the center, and add the sugar and butter. Sprinkle the salt around the edge. Once the yeast mixture is ready, pour it into the center and begin to incorporate all the ingredients.
- Knead the dough for about 15 minutes until it becomes smooth and elastic. Place the dough in a bowl, cover, and let it rise in a warm place until it doubles in size.
- For the coating, mix the sugar and cinnamon in a bowl and set aside. Melt the butter in another bowl.
- Once the dough has risen, punch it down to release gas. Form small, irregular balls, dip each in melted butter, then roll them in the cinnamon sugar mixture.
- Arrange the coated balls in a greased 24/26 cm diameter pan or a loaf pan (23x12x10 cm), pressing them slightly together.
- Cover and let rise for an additional 20-25 minutes.
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and bake for 30-35 minutes until golden brown.
Enjoy this delightful Monkey Bread, a treat that’s as fun to make as it is to eat! Perfect for sharing and sure to bring smiles to any table.
