Sunday, 8 January 2012

Cinnamon Monkey Bread

Last time we monkeyed around with herbs and garlic, this time we are getting a little sweeter. Mainly because I was having a serious craving for cinnamon rolls.

Cinnamon rolls from a store can have a fatal flaw (you know, besides the very real possibility of being stale) and that is uneven distribution of cinnamon. You know what I mean. You spend half the time searching for it until you start choking on it in the last bites.

These monkey bread pieces are each rolled in cinnamon and sugar for perfectly balanced cinnamon placement. No monkeyball left behind - that's my motto.

By now you will be thinking that you can make monkey bread into just about any flavourings you want. You would be right. Let's see what other combos we can come up with this year!

Cinnamon Monkey Bread
adapted from King Arthur Flour Baker's Companion
for BYOB, and Cookbook Sundays #5

3 cups AP flour
2 tsp instant yeast
1¼ tsp salt
3 Tbsp white sugar
4 Tbsp butter, room temp
¼ cup dry milk powder
¼ cup potato flour
1 cup plus 2 Tbsp lukewarm water

¼ cup butter, melted
¼ cup white sugar
1 tsp cinnamon
Mix together in a shallow bowl or small plate - you may have to top this up.

Mix all dough ingredients in your stand mixer with the dough hook. 3 minutes on low to combine and then 3 minutes on medium to knead. Turn out onto a board and knead a couple more minutes, forming the dough into a smooth ball. Place ball into a clean bowl, cover, and let rise one hour.

Butter a bundt pan well. 
Divide dough into 32 equal-sized pieces. Roll into balls.
Roll each ball in the melted butter and then in the cinnamon sugar mixture.
Place balls in the Bundt pan evenly.
Cover filled pan and let rest one hour.
Preheat oven to 350°F
Let bake 30 minutes.
Flip onto rack and then onto plate, right side up.
Dust with icing sugar and eat while warm.

This bread has been YeastSpotted!

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