Cinnamon stuffed bread that’s nothing to do with monkey but it’s still called one. Sweet bread that never disappoints specially not when fresh from the oven
As I lately have a little time, I was surfing on the internet yesterday. Attempting to find new, exciting ideas, inspirational dishes that I’ve never tried before, to astonish my loved ones with. Searching for quite some time unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I discovered this yummy and easy dessert simply by chance over Suncakemom. It looked so mouth-watering on its photo, it called for quick action.
It was not so difficult to imagine the way it’s created, how it tastes and how much my hubby is going to want it. Actually, it is quite easy to impress him when it comes to puddings. Anyway, I went to the website and used the detailed instuctions which were accompanied by impressive pics of the operation. It just makes life quite easy. I can imagine that it’s a bit of a effort to take photos down the middle of baking in the kitchen because you ordinarily have sticky hands so I genuinely appreciate the effort and time she placed in for making this blogpost and recipe conveniently followed.
That being said I am empowered presenting my own formulas in the same way. Thanks for the thought.
I had been fine tuning the initial recipe to make it for the taste of my family. I have to say it turned out a great outcome. They enjoyed the taste, the structure and loved having a delicacy like this in the midst of a busy workweek. They basically asked for lots more, many more. Hence next time I’m not going to make the same mistake. I am likely to twin the quantity .
This cinnamon roll monkey bread recipe is from SunCakeMom.
Put yeast into lukewarm milk to dissolve.
Measure flour, butter and put them in a mixing bowl together with eggs, honey, the yeasty milk.
Dough it together until getting and even dough.
Cover the bowl and leave it in a warm place for an hour to raise. Meanwhile make the cinnamon covering.
Put melted butter, ground cinnamon and honey in a small bowl to mix them together.
Preheat oven to 350°F / 180°C.
When the dough doubles in about an hour, take it out of the bowl to put it on a well floured surface.
Roll it out to about ⅞” / 2cm height.
Cut little balls with a 1½” / 4cm cookie cutter.
Roll the first layer of balls onto the cinnamon-butter cover.
Place them into the baking form.
Place the next layer of balls on top without dipping them and now brush them with the same cinnamon covering. The reason we don’t dip the higher layers into the cinnamon cover is that doing so picks up too much of the butter cover that slowly drips down into the bottom of the baking form creating a buttery pool without much use.
Put it into the preheated oven for about 30 to 40 minutes to bake.
Let it cool a couple of minutes then take it out to a cooling rack for a bit more.
For fancy serving place some balls onto a plate and pour vanilla custard over it.