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
Ingredients
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
