looks expensive yet is simple to make? Count us in. This dessert, which is a brilliant use for leftover buns or rolls, has plenty of decadence thanks to the addition of white chocolate and cherries. This will be so well received that you’ll wish you’d made two batches.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
| Yield: | 1 10-inch bundt pan |
Ingredients
- 1 teaspoon vegetable oil, or as needed
- ¼ cup warm water
- 2 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- 3 ½ cups all-purpose flour
- ¾ cup milk, warmed
- 1 large egg
- 3 tablespoons white sugar
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup butter, melted
Instructions
- Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.
- Make dough: Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
- Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
- Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
- Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated.
- Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 339 mg |
| Sugars | 37 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make…..I also tossed in a hand full of pecans to the bottom of the bundt pan and made a caramel glaze with butter, brown sugar and heavy cream and drizzled it on before and after baking it! Delicious;)
This recipe was so good. The dough turned out perfect, although I used about a 1/4 cup less of flour in the mixture. Will definitely be making again!
I made it and loved ALL of it! I do wish that I made the balls smaller because I enjoyed those the most and I did lightly boil the remaining brown sugar and butter together and poured it over the bread before baking. Next time I am going to use my sourdough starter and hope it improves the flavor even more! Thanks!
I’ve made using biscuits before. The homemade dough way better. I topped mine with a cream cheese drizzle.
looks bussinnn will def be making tn just have to make sure we have yeasttttt. please send a sample and i will sponsor u just wanna make sure that this is THE REAL DEAL love u bae
It’s was very delicious and I had no problems making it!! It turned out very moist and yummy!! Everyone should make it!!
Little more vanilla extract but overall amazing dish. One thing I would change is a little more sugar coating
Great recipe, although I didn’t have real butter so I used margarine. I imagine it would taste more heavenly with real butter. One tip, I would make the individual balls smaller so each bite gets more of the sweet, sticky syrup.
just out of the oven, delicious 🙂
I couldn’t find my Bundt pan so I had to use a square casserole dish, it worked. I did as another reviewer recommended and mixed the melted butter and sugar/cinnamon together and heated it up into a syrup. I added some pecans as well. I threw a handful of dough balls at a time in the syrup. Then added them to a sprayed casserole dish. When it came out of the oven I mixed up a glaze of 1 C icing sugar, 1Tbs vanilla and 2 Tbsp milk and poured that over the bread after it was flipped out of the casserole. Kids and husband loved it and said they prefer it to cinnamon buns.
We added apples and banana to ours and baked it in pie dishes. Nuts would have also been a good add.
Super easy. Better than using the junk in a pop n fresh tube. First time I made monkey bread and it was a hit! I used 1 cup of 50/50 white sugar/coconut sugar and it was more than enough.
This is an amazing recipe! I usually make with Rhodes rolls, but all the stores were sold out for Thanksgiving, so I tried this one. SO good! Followed the recipe mostly. I added a package of butterscotch cook & serve pudding to the sugar/cinnamon mixture. I also poured the leftover sugar mixture and butter over the top of the dish. Highly recommend!
Came out perfect. My house smells so good! Easy to follow and it’s a good recipe.
I’ve been craving this and I’m no baker. We dont have the right pan so I used a 9×13 and added pecans in the bottom. I ended up with a ton of extra brown sugar. But overall very happy with the result. I have a few ideas to improve it if 9×13 more smaller bread balls and more butter to pour over it all at the end
This was fantastic. I did however add my own personal touches as people often do to a recipe on here. First I reduced the brown sugar to only 1 cup. I added a 3.5oz pack of cook and serve butterscotch putting (not instant). I also added about a 1/2 cup of pecans to the bottom of the bunt pan. I followed the directions the rest of the way, except I mixed the remaining butter and sugar mixture together and poured over the top of the pan. I have to say, the dough turned out great and I think the pudding mix gave it that extra oomph without making it too sweet. I’ve made this in the past before, without the pudding and it wasn’t as good to us. I’d give it 5 stars with the added alterations, but only 4 stars with the recipe as is. It’s a great base recipe!
The recipe isn’t bad but it is missing an essential part at the end, to make it the gooey goodness it is supposed to be. After the final rise the remainder of the melted butter and cinnamon sugar blend should be mixed together and poured on top just before putting in the oven.
Made it just as recipe read but added one additional ingredient that kicked it up a notch………caramel sauce! This was added just before I put it into the oven, about half a jar was adequate. I did have to place a cookie sheet on the bottom of the bundt pan because of overflow. It came out delicious!
I substituted a loaf pan & it took longer but turned out amazing!
Easy and simple supper yummy!
This recipe makes a large batch of deliciousness! I like how I am able to make the bread in one day without having to keep the dough in the refrigerator over night like I had to in another recipe I used. The only minor mistake that happened was because of a fault of my own: I used truvia brown sugar instead of regular brown sugar and that makes up most of the coating. So my monkey bread was noticeably lacking in sweetness, but nevertheless, it was great!