Monkey Bread with Cream Cheese Glaze

Posted on July 11, 2011


I have two friends who are getting married later this month. I haven’t seen the
bride-to-be in almost a year, and we were planning a nice get together before
the big day. Since she was so kind to make dinner for me, I wanted to make a
nice dessert for her. What kind of nice dessert? I searched for days. Okay, not
days, but for a little while. I wanted something that wasn’t too hard to fix,
but something that wasn’t a very common dessert either. I’ve never made monkey
bread, or even had monkey bread. I guess I thought it wasn’t very common. The
dough can be made by hand like I did it, or you can just cut up instant biscuits
into fours. Another tip is putting the cinnamon and brown sugar in a freezer bag
and adding the balls and shaking everything up together instead of dipping them.
You can also pour the melted butter over the balls in the pan instead of dipping
them. Either way, it should all taste the same: delicious.

I LOVE kneading

I used a springform pan. Next time I’ll
use a different bundt pan since this one didn’t add a lot of texture to the top
of the monkey bread.


4 tablespoons
(1/2 stick) unsalted butter, *divided (2 tablespoons softened, 2 tablespoons
1 cup milk, warm
1/3 cup water, warm
1/4 cup granulated
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine
3 1/4 cups all-purpose flour, plus extra for work surface
teaspoons table salt

Brown Sugar Coating
1 cup packed light
brown sugar or turbinado
2 teaspoons ground cinnamon
1 stick butter,

Cream Cheese Glaze
3 ounces cream cheese, softened
tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus
extra if needed
1/4 teaspoon vanilla extract

Heat oven to 200 degrees.
Once it reaches 200, turn oven off.

For the dough: In a measuring cup,
mix together water, milk, sugar, yeast, and melted butter.

Mix flour and
salt in a large bowl. Make a well and then add milk mixture. Stir together using
a wooden spoon until it becomes hard to stir. Then use your hands and knead
until mixture becomes smooth and forms into a nice ball, about ten

Coat a large bowl with nonstick cooking spray. Roll dough ball
around in the bowl so all sides of dough are coated in oil. Cover with plastic
wrap and stick in the warm (but turned off) oven for about an hour, until dough
has doubled in size.

Brown sugar coating: Melt butter in one bowl. Mix
cinnamon and brown sugar in another (or in a bag).

Form the bread: Once
dough has doubled, lay out on flat surface and pat out to form a nice rectangle.
Cut the dough into 64 squares and roll into unified balls.

Dip balls
into melted butter and then brown sugar mixture. Layer in bundt pan. Cover pan
with plastic wrap and place in warm oven and wait until balls are 1 to 2 inches
from top of pan, about 50 to 70 mintes.

Once balls have risen, remove
pan and heat oven to 350 degrees. Once oven has heated, place pan back in the
oven without the plastic wrap and cook for 30-40 minutes. Start checking after
30 minutes to see if the balls are begining to brown. Once the balls are a nice
caramel color, the monkey bread it finished.

Let cool for five minutes
and then remove from pan. Let cool for another ten minutes and then add cream
cheese mixture.

Cream Cheese Icing: Beat cream cheese and powdered sugar
until smooth. Then add milk and vanilla and beat some more. Take a taste and add
more powdered sugar and milk until you meet your satisfactory taste. Just about
a tablespoon or two more of each.

Cover the top of the cake with cream
cheese mixture, allowing some to drip off the sides.

Serve warm.

Pretend there’s a
photo of the monkey bread with cream cheese icing. I was in such a hurry I left
to see Carlie as soon as the monkey bread was glazed.
Posted in: Dessert