Brown Sugar Cinnamon Monkey Bread
Gooey Brown Sugar Cinnamon Monkey Bread is going to be your new family favorite treat! Great for dessert or serve it up for brunch!
- 1 cup milk
- 1/3 cup butter
- 2 large eggs
- 3 1/2 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons instant yeast (fast-acting dry yeast)
- 1 1/2 teaspoons salt
- oil or butter for greasing the tin
- 3/4 cup butter
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 cup granulated white sugar
- 1 cup pecans lightly toasted and chopped
Brown Sugar Sauce
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1 cup icing sugar sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 2 tablespoons melted butter
- pinch of cinnamon
Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins then beat in the eggs with a fork. Mix the flour, sugar, yeast, and salt in a large bowl, then add the liquid and stir to a sticky dough. Leave for 5 mins.
Tip dough onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
To assemble, grease a 10-inch bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the cinnamon, ginger, nutmeg, and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there’s a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let proof.
Cover the pan with oiled plastic wrap then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
Heat the oven to 350F. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp tap on the counter. Leave in the tin until just warm.
Calories: 612kcal | Carbohydrates: 73g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 545mg | Potassium: 151mg | Fiber: 2g | Sugar: 42g | Vitamin A: 890IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2.2mg