It seems no one really knows why this pull-apart loaf is called monkey bread. But we're not going to question something so delicious and fun to make! Balls of sweet yeast dough, dipped in butter and coated with cinnamon sugar, are piled high in a tube pan. The cinnamon drizzle is the icing on the cake, so to speak.
- Portion size 24 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large bowl, dissolve 1 tsp of the sugar in 1/4 cup warm water; stir in yeast. Let stand until frothy, about 10 minutes.
Whisk in remaining sugar, milk, butter, eggs, vanilla and salt. Whisk in 2 cups of the flour and cinnamon. Using wooden spoon, stir in enough of the remaining flour, 1/2 cup at a time, to make soft, slightly sticky dough.
Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding as much of the remaining flour as necessary to prevent sticking. Knead in cranberries and raisins.
Place in large greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.
Cinnamon Coating: Punch down dough. Divide into 24 pieces; shape each into ball. Place in large bowl; pour butter over top. Stir gently to coat. In separate bowl, stir sugar with cinnamon; roll balls in mixture.
Arrange in greased 10-inch (4 L) tube pan. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Bake in 350°F (180°C) oven until golden, about 45 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool completely.
Cinnamon Drizzle: Whisk together icing sugar, 2 tbsp water and cinnamon until smooth; using fork, drizzle over bread. To eat, pull individual rolls off loaf.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 105 mg
- Sugars 13 g
- Protein 3 g
- Calories 176.0
- Total fat 4 g
- Potassium 74 mg
- Cholesterol 25 mg
- Saturated fat 2 g
- Total carbohydrate 32 g
- Iron 10.0
- Folate 25.0
- Calcium 2.0
- Vitamin A 4.0