As a child, I was taught to hate the rum raisin monkey bread my grandma made. However, as an adult who has grown to love it and now makes her own version of this tasty treat in my kitchen at home every Christmas Eve – well let’s just say that war is not always necessary.
Buttered Rum Monkey Bread is a quick and easy recipe that can be made in the oven or on the stove. It’s a sweet dessert with a taste of butterscotch pudding.
A fluffy and pillowy buttered rum monkey bread topped with rum frosting, cinnamon sugar, and nuts. So, is it possible for me to have this every weekend?
I’m curious as to what occurs when bread and cinnamon are together. I’m not a huge lover of cinnamon, but it’s absolute bliss when paired with a lovely slice, loaf, or, in this instance, ball of bread.
Warm cinnamon bread would be my ideal breakfast if I could only eat one thing for the rest of my life. And what if it’s boozy? It gets even better.
And when I say for the rest of my life, I truly mean it. Whether it’s winter or summer, nothing beats freshly made bread straight from the oven.
Let’s get into the details now. Do any of you have any idea what monkey bread is? It’s a yeasted bread with cinnamon sugar rolled in it that’s cooked in a bundt pan.
This one, though, goes a step farther. It’s rum monkey bread with buttered butter.
So… What if you put a new spin on old favorites? Check. (- this is one of my fave things) Tasty? Double-check, please. Boozy? Check Beautiful? Definitely look into it.
The final product is a soft, tasty bread that can be pulled apart into large bite-size chunks. Stuff your face pieces, for example. Take a look at the following:
Heh heh heh heh heh heh he I’d want to do it all over again.
A crunchy contrast to the silky bread is provided by the addition of chopped nuts. Because they soak up the cinnamon sugar throughout the baking process, the nuts get somewhat candied. It’s opulent.
What more can I say to persuade you to get out of your chair and construct this thing? This final image of the doughy interiors should suffice:
GAH! It’s time to call it a day. 3
To make the bread
- 2 instant yeast packets
- 1/2 cup warm water
- a quarter cup of light brown sugar
- 3 tblsp. rum (spiced)
- 2 big room-temperature eggs
- 4 teaspoons melted salted butter
- 1 1/2 tablespoons extract de beurre
- 1 teaspoon extract de vanille
- 1 teaspoon kosher salt
- 3 1/4 cup flour (if the dough is too sticky, add up to 1/4 cup extra flour)
To apply the coating
To make the glazing
- 1 tablespoon rum with spices
- 1 tablespoon melted salted butter
- a half-cup of powdered sugar
Prepare the bread.
- Combine yeast, warm (not hot) water, and light brown sugar in a small mixing basin. Allow for a 5-minute rest period. The yeast should froth, indicating that it is active. After that, add the rum, eggs, melted butter, both extracts, vanilla extract, and salt to the mixture.
- Fill a standing mixer with the dough hook attachment. Reduce the mixer’s speed to low and gradually add the flour, 1 cup at a time. Allow 10 minutes for the dough to knead. Like skin, the dough should be soft and smooth.
- Coat a large mixing bowl with oil and add the dough. Cover with plastic wrap and place in a warm place for 1 hour to proof.
- Lightly grease a bundt pan with butter or oil once the dough has proofed. 1/3 cup chopped pecans on the bottom. Remove the pan from the heat.
- Brown sugar and cinnamon should be combined in a small bowl. Melt the butter in a separate basin.
- In the bowl, lightly knead the dough, then begin ripping the dough into 2 inch balls (in the end you should have roughly 40 balls of dough). Roll each ball in your hands in a circular motion. Each ball should be dipped in melted butter, then in the brown sugar mixture, before being placed in the bundt pan. Sprinkle another third of the nuts over the dough after half of it is in the pan. Fill the rest of the dough into the pan, then top with the remaining pecans.
- Once all of the dough has been covered and put in the pan, cover with a cloth and leave to prove for another hour.
Bread should be baked.
- Preheat the oven to 350 degrees Fahrenheit. Bake for 50 minutes, or until the top of the bundt is medium golden brown.
- Allow 10 minutes for the dough to cool before turning it onto a serving platter.
Prepare the glaze.
- In a microwave-safe dish, mix together all of the glaze ingredients. 15 seconds in the microwave, then sprinkle over bread! Serve this immediately when it comes out of the oven, since baked loaves tend to become stale quickly.
Diamond Nuts is the sponsor of this content. All of my views are entirely my own.
This is a delicious cake that is perfect for the holidays. It has a crisp, buttery topping with a sweet and tangy apple-walnut filling. The brown sugar glaze on top makes it look like you baked it in an oven! Reference: apple walnut cake with brown sugar glaze.
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