We’ve been served Monkey Bread at family’s homes before and thought it was delicious. I wanted a “healthier” version though, as I don’t buy frozen bread dough.
I started making my own Monkey Bread a few months ago using my 100% Whole Wheat Everyday Bread Recipe. While we love the way it tastes, it takes a long time to prepare in the morning. I started thinking how nice it would be to have those bags of pre-made dough balls for this purpose and wondered why I couldn’t make my own!
So last week I made a minor modification to my master bread recipe (added 1 cup of honey instead of the normal 3/4 cup to make it a bit sweeter) and instead of baking bread, I made a bunch of little dough balls for my freezer.
Then I flash froze the balls on baking sheets lined with freezer paper and after they were frozen, I divided them up into four portions (because I used the 5th portion for monkey bread that morning) and bagged them for quicker breakfasts.
Sunday night, I got out one of the bags and gave it whirl. Here’s what I did:
Grease a fluted pan. Mix 2/3 – 1 cup sugar with 1-2 TBS cinnamon. Melt 1 stick of butter. Layer a few dough balls in the pan. Sprinkle with sugar and drizzle butter. Continue layering the ingredients until you’re out. Make sure to dump any extra butter over the top! Use every last drop of that butter… Leave the pan out overnight. In the morning, bake for 30-35 minutes in a preheated oven (350 degrees). NUM!
If you’re wondering about the difference in appearance between the above picture and the very first picture, I used raw sugar in the top picture and refined sugar in the bottom pictures. The raw sugar gave the monkey bread a more caramelly taste and we preferred it to the refined sugar which tasted more like a donut.