Tuesday, 4 February 2014

Ooey Gooey Monkey Bread Muffins (From Scratch!)

I have been wanting to make monkey bread for quite some time now and I finally got around to doing it. Usually people make monkey bread in a loaf pan or a bundt cake pan but I love making individual sized portions so I took the muffin tin route. These remind me of a cross between a cinnamon roll and cake. They are so soft, full of cinnamon, and perfect straight out of the oven when they are warm. I ate way too many of these so I suggest you give them a try!

*Makes: 18 muffins


For the dough:
  • 2 cups (480ml) of milk
  • 2 tbsp granulated sugar
  • 2 tbsp butter
  • 3-3 1/2 cups (450g) all purpose flour
  • 1 tsp salt
  • 1 package yeast (1/4 oz or 2 1/4 tsp)
  • 2 tsp ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 4 tbsp butter, melted
For glaze:
  • 1 1/2 cup (220g) powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream or milk
  • pinch of salt


Step 1: In a saucepan, heat together the milk, sugar, and butter. Heat just until the butter is melted and the milk is just too warm to touch. Make sure not to boil.

Step 2: In a large bowl, place the 3 cups (400g) of the flour, yeast, and salt and whisk until incorporated.

 Once the milk is at the right temperature, add it to the flour mixture. Incorporating these ingredients will call for your arm strength unless using an electric mixer, so get going! If the dough mixture is looking too wet, then add the remaining 1/2 cup (60g) flour if needed. 

Step 3: Knead the dough until it becomes elastic like. This might take up to 10 minutes or so. Once it has reached that stage, place the dough ball into a large greased bowl. Cover with a warm damp towel and set in a warm draft free place (I set mine on top of our radiator in the kitchen!) for an hour.

Step 4: Have the melted butter in a small bowl. In another small bowl mix together the cinnamon and sugar. Line your muffin tin with your liners. 


Step 5: Once the dough has doubled then punch it down and knead just once or twice. Take it out of the bowl and knead it for a few minutes. Cut it into sections and then into small pieces (you be the judge). 

Dip each piece in the butter and then roll in the cinnamon and sugar. Place the sugary dough balls in the muffin liners. It should be about 3-4 dough balls in each cup (depending on their size). Repeat until all are filled.

Step 6: Preheat oven to 350 degrees. Place plastic wrap loosely over the top and cover with the towel again. Let the dough balls sit for another 15-20 minutes in a warm/dry place and rise a bit more. Once the dough has doubled or risen, gently place in the oven and bake for about 15-20 minutes. 

The tops should be golden and the sides should be bubbling. Take them out and wait a few minutes before transferring them to a wire rack. 

Step 7: For the glaze, mix together the powdered sugar (sifted), vanilla and cream. Add more cream if need to reach the desired drizzle consistency you would like. Drizzle on top and eat them while they're warm and gooey! Enjoy!

Oh my, just look at them!

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