AuthorBiteSized
DifficultyIntermediate
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Yields5 Servings
Total Time1 hr 20 mins
Dough






Cinnamon Coating





Glaze


Caramel




Activate yeast
1

Combine warm milk and yeast, set aside, and let the yeast activate.

Make the dough
2

In a bowl combine all-purpose flour, sugar, salt, and melted butter. Once the butter is incorporated, add the yeast-milk mixture and eggs. Knead for 2-3 minutes until smooth.

Let the dough rest
3

Put the dough in a greased bowl then cover with plastic wrap or clean towel and let it rest for an hour.

Make the cinnamon coating
4

Mix the white sugar, cinnamon powder, and nutmeg until well blended. Set aside

From the dough balls
5

Place the dough on a flat clean floured surface and divide it into 30 small ball pieces, about the size of a golf ball.

Stuff then roll dough
6

Take a dough ball and flatten it. Place a cream cheese cube in the middle then cover it with the dough forming it into a ball again.

Roll dough
7

Roll the stuffed dough balls in melted butter first then cinnamon coating. Place the rolled coated balls into a greased bundt pan or loaf pan. Cover and rest again for 20 minutes.

Make glaze
8

In a saucepan over medium heat melt the butter and add the brown sugar mix until the brown sugar is dissolved. Bring the glaze to a simmer then remove the pan from heat.

Pour and bake
9

Pour the hot glaze over the dough balls then bake in a preheated 170°C oven for 35-40 minutes.

Make the caramel sauce
10

In a saucepan combine water and sugar simmer in low heat for about five minutes until it turns into an amber color. Do not stir. When the desired color is reached turn off heat and add the butter and all-purpose cream Mic until everything is smooth and well blended.

Assemble
11

When the monkey bread is done in the oven let the monkey bread rest for about five minutes before inverting it on a large serving plate. Carefully flip the pan then to release the bread then pour the caramel sauce all over. Serve warm.

Ingredients

Dough






Cinnamon Coating





Glaze


Caramel




Directions

Activate yeast
1

Combine warm milk and yeast, set aside, and let the yeast activate.

Make the dough
2

In a bowl combine all-purpose flour, sugar, salt, and melted butter. Once the butter is incorporated, add the yeast-milk mixture and eggs. Knead for 2-3 minutes until smooth.

Let the dough rest
3

Put the dough in a greased bowl then cover with plastic wrap or clean towel and let it rest for an hour.

Make the cinnamon coating
4

Mix the white sugar, cinnamon powder, and nutmeg until well blended. Set aside

From the dough balls
5

Place the dough on a flat clean floured surface and divide it into 30 small ball pieces, about the size of a golf ball.

Stuff then roll dough
6

Take a dough ball and flatten it. Place a cream cheese cube in the middle then cover it with the dough forming it into a ball again.

Roll dough
7

Roll the stuffed dough balls in melted butter first then cinnamon coating. Place the rolled coated balls into a greased bundt pan or loaf pan. Cover and rest again for 20 minutes.

Make glaze
8

In a saucepan over medium heat melt the butter and add the brown sugar mix until the brown sugar is dissolved. Bring the glaze to a simmer then remove the pan from heat.

Pour and bake
9

Pour the hot glaze over the dough balls then bake in a preheated 170°C oven for 35-40 minutes.

Make the caramel sauce
10

In a saucepan combine water and sugar simmer in low heat for about five minutes until it turns into an amber color. Do not stir. When the desired color is reached turn off heat and add the butter and all-purpose cream Mic until everything is smooth and well blended.

Assemble
11

When the monkey bread is done in the oven let the monkey bread rest for about five minutes before inverting it on a large serving plate. Carefully flip the pan then to release the bread then pour the caramel sauce all over. Serve warm.

Cinnamon Caramel Monkey Bread

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