Overnight Monkey Bread

Overnight Monkey Bread

Simple overnight recipe for make-ahead monkey bread

Thanks https://www.facebook.com/daddo.ofsix for sharing your edible creation!

Keep reading for the delish deets

Overnight Monkey Bread

INGREDIENTS
Dough
1 1/3 cup milk, warmed to 110-115 degrees
4 tablespoons butter, divided (2 melted and 2 softened for pan)
1/4 cup granulated sugar
1 tablespoon instant yeast
3 1/4 cup unbleached flour (may need up to 1/4 cup more when kneading)
1 1/2 teaspoons salt
For coating & glaze:
1 cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon milk
INSTRUCTIONS
1. Add warmed milk, yeast, sugar and melted butter to mixer bowl. Whisk to combine.
2. After yeast blooms, add flour and salt. Liberally spray the mixer paddle and mix to combine. Knead with dough hook for about 5 minutes.
3. Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.
4. Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.
5. Remove dough onto cutting board or pastry mat and shape into about an 8×9″ rough rectangle. Use a long knife to cut into 64 pieces – it doesn’t matter if they’re even or not.
6. Place melted butter in one small bowl and combine brown sugar and cinnamon in another bowl. (You May need additional butter and cinnamon / brown sugar mixture)
7. Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.
8. Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.
9. Remove pan from refrigerator about 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.
10. Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling.
11. Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).
12. Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm Monkey Bread and serve while still warm.

Print

Overnight Monkey Bread

Ingredients

• Dough
• 1 1/3 cup milk warmed to 110-115 degrees
• 4 tablespoons butter divided (2 melted and 2 softened for pan)
• 1/4 cup granulated sugar
• 1 tablespoon instant yeast
• 3 1/4 cup unbleached flour may need up to 1/4 cup more when kneading
• 1 1/2 teaspoons salt
• For coating & glaze:
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 6 tablespoons butter melted
• 1/2 cup powdered sugar
• 1 tablespoon milk

Instructions

1. Add warmed milk, yeast, sugar and melted butter to mixer bowl. Whisk to combine.
2. After yeast blooms, add flour and salt. Liberally spray the mixer paddle and mix to combine. Knead with dough hook for about 5 minutes.
3. Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.
4. Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.
5. Remove dough onto cutting board or pastry mat and shape into about an 8×9″ rough rectangle. Use a long knife to cut into 64 pieces – it doesn’t matter if they’re even or not.
6. Place melted butter in one small bowl and combine brown sugar and cinnamon in another bowl. (You May need additional butter and cinnamon / brown sugar mixture)
7. Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.
8. Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.
9. Remove pan from refrigerator about 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.
10. Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling.
11. Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).
12. Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm Monkey Bread and serve while still warm.

Share this...

Yummly