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–+ servings
Monkey Bread

Monkey Bread With Cream Cheese Frosting

Hollie Schultz
Monkey Bread – the ooey gooey dessert that brings out the inner monkey in us as we pull apart the caramelized cinnamon sugar goodness piece by piece.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Poof time for yeast 1 hour
Total Time 2 hours 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 354 kcal

Ingredients
  

For the dough

  • 2 1/4 tsp yeast
  • 1/3 cup water warm
  • 4 tbsp butter unsalted, divided
  • 1 cup milk warm
  • 17 oz gluten free flour
  • 2 tsp salt

For the coating

  • 1 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/2 cup unsalted butter melted

For the glaze

  • 3 oz cream cheese softened
  • 1 tbsp unsalted butter softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk

Instructions
 

  • Heat the oven to 200 degrees and then turn off the oven as soon as it reaches that temperature. This will be a warm proofing box for the dough, which will speed along the proofing time. Do not go to the next step until your oven is turned off. 
  • Combine the warm water, sugar, and yeast in a small bowl and set aside for about a minute to dissolve.
  • Add the milk and  2 tablespoons of melted butter to the yeast mixture and stir together.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt.
  • Turn the mixer on low and slowly add the milk mixture.
  • Increase the speed to medium and beat the dough until it is sticky and uniform. The dough will resemble cookie dough.
  • Place the dough in a bowl coated with non stick cooking spray and cover with plastic wrap. Place the dough in the turned-off oven until it doubles in size, for about 50-60 minutes.
  • While the dough is proofing, prepare your bundt pan by coating liberally with softened butter.
  • Mix the brown sugar and cinnamon in a small bowl.
  • Melt 1 stick of butter in a small bowl.
  • Once the dough is doubled in size, carefully scrape out the dough. Shape the dough into an 8-inch square and cut into 64 even sized pieces. Roll each piece into balls.
  • Dip the dough balls into the melted butter.
  • Then roll the dough ball in the cinnamon sugar mixture.
  • Layer the balls into the bundt pan staggering seams where the dough balls meet as you build layers.
  • Cover the bundt pan with plastic wrap and place in the turned-off oven for 50-7o minutes until the dough balls are puffy and have risen in size.(Note: If you would like to proof overnight, place the bundt pan in the refrigerator overnight. Remove it from the refrigerator and allow it to come to room temperature for about an hour before baking).
  • Meanwhile, prepare your frosting by mixing together all the ingredients.
  • Remove the pan from the oven (or refrigerator if you are proofing overnight) and heat the oven to 350 degrees. Remove the plastic wrap and bake until top is deep brown and the caramel begins to bubble around edges, 30 to 35 minutes.
  • Cool in pan for 3-5 minutes, then turn out on platter and drizzle with the cream cheese frosting, letting it drip down the sides of the Monkey Bread.
  • Allow to cool slightly, about 10 minutes. Enjoy!

Notes

If you would like to proof overnight, place the bundt pan in the refrigerator overnight. Remove it from the refrigerator and allow it to come to room temperature for about an hour before baking.

Nutrition

Calories: 354kcalCarbohydrates: 49gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 429mgPotassium: 92mgFiber: 4gSugar: 23gVitamin A: 515IUVitamin C: 1mgCalcium: 80mgIron: 2mg
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