Monkey Bread in Loaf Pan (From Scratch!)
This Monkey Bread in loaf pan is a super delicious dessert for any occasion especially for the holidays! You will love the sticky, gooey, caramel and cinnamon flavored sauce covering each of those soft and fluffy bread rolls.
Ingredients
For Bread Dough
- 325 g Flour or 2 1/2 cups (loosely packed)
- 190 ml Slightly warm milk (not hot) or 3/4 cup +2 tsp
- 50 g Butter or 3 1/2 tbsp
- 3 g Yeast (instant/active dried yeast) or 1 tsp
- 30 g Sugar or 2 1/2 tbsp
- 6 g Salt or 1 tsp
For Filling
- 67 g Granulated Sugar or 1/3 cup
- 56 g Brown Sugar or 1/3 cup
- 3 g Cinnamon Powder or 1 tsp
- 57 g Melted Butter or 1/2 stick or 1/4 cup
For Vanilla Icing
- 45 g Heavy Cream or Thick cream or 3 tbsp
- 16 g Icing Sugar or 2 tbsp
- 2 g Vanilla Extract or 1/2 tsp
Instructions
PREPARE THE MONKEY BREAD DOUGH
- Into a bowl,lets add all our ingredients together and mix them to form a shaggy mass of dough.Add the milk, sugar, salt, yeast, softened butter and flour and mix them together.Make sure the milk is lukewarm.Ideally around 95 F.
- Transfer the dough onto a clean work surface .Knead the dough until the dough become soft and elastic.Only a well kneaded dough can produce soft and fluffy Monkey Bread.
PREPARE THE CINNAMON SUGAR MIX FOR THE MONKEY BREAD
- Into a bowl, add in the brown sugar , white granulated sugar and cinnamon powder.Mix and combine to form a homogenous mixture.
- Also don’t forget to prepare the loaf pan for making the monkey bread.Smear the inside of the pan with some butter.This will prevent the monkey bread from sticking to the pan after baking.
DIVIDE THE DOUGH AND COAT WITH CINNAMON SUGAR
- Place the dough on to a lightly dusted work surface.Roll the dough to form a rectangle or square of around 2 cm thick.
- Divide the dough into small pieces.You can use a bench scraper, pizza cutter or a sharp knife.Divide the dough in half and then each half into two and continue until you get 64 approximate equal pieces.We don’t need to divide them exactly of same size.There is no issue if a few of them are slightly large or small in size.
- Separate them immediately as they will stick to each other.Now take each of them and put it in the sugar mix.I prefer to do this in batches to prevent them from clumping.Now stir or shake the bowl and toss the rolls in sugar mix so that each of them will get coated evenly with cinnamon sugar.
PROOF THE SHAPED MONKEY BREAD IN LOAF PAN
- Arrange half of the rolls in the prepared loaf pan.Now pour in some melted butter on top of the rolls.We can use 1-2 tablespoons of melted butter.
- Then arrange the rest of rolls into the loaf pan.If you have left over cinnamon sugar, just sprinkle it on top the rolls.Drizzle the top with some more melted butter(1-2 tablespoons).I kept the rest of melted butter aside, to use later.
- Now they are ready for proofing.So cover the loaf pan with a cling film and let the bread rolls rise in a warm environment for 1 hour.
BAKE THE MONKEY BREAD IN LOAF PAN
- Before taking them into the oven for baking, pour in the rest of melted butter on top of the rolls.
- Melted butter will help the rolls to pull apart easily after baking.It will also help you create that gooey and sticky caramel sauce that coat and cover each of those rolls.Now it is ready to go into the oven.
- Bake the Monkey Bread in Loaf pan at a 350 F or 180 C preheated oven for 36-40 minutes.If the Monkey Bread is under-baked, the inside will be doughy and they smell yeasty.So bake sufficiently for 36-40 minutes.
- Wait for 5-6 minutes for the monkey bread to cool slightly.Flip it upside down and release the pan slowly.Enjoy the super delicious sticky ,gooey, cinnamon flavored, soft and fluffy rolls.You can add a spoonful of "vanilla ice cream" or simple "vanilla cream" which pair this monkey bread so well.Serve Warm and Enjoy!
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