Monkey bread tulips

A sweet, cinnamon-spiced cake with a spiral of dough inside that forms into a flower shape. The recipe might be hard to follow, but the finished product is worth every minute of work.

“What is monkey bread?” you might ask. Monkey bread is a sweet and savory treat that has been around for centuries. It’s made by mixing together ingredients like flour, sugar, yeast, salt, and butter. The dough is then shaped into balls and placed on a baking sheet. These balls are then topped with cinnamon-sugar or other toppings such as raisins or nuts. The dough bakes until it’s golden brown and flaky on the outside and soft inside.

Tulips made of monkey bread are arguably the prettiest little fellas in the planet. I’ll confess, they’re not very photogenic, but I can’t say enough about how incredible they are. Mom seldom eats anything that isn’t her Katharine Canfield Cookies or a batch of brownies. But this time she really took the time to prove her own dough, and we prepared the recipe again together (aww, such sweet mother-daughter bonding). They’re really simple for a yeasted recipe, and we had a lot of fun making them. This is, without a doubt, a Top 5 Broma Recipe. Yessir.

Also, I give Sofra full credit since they inspired me with their morning buns, which are out of this world…..

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Print

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 12 tulips 1x Yield
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 12 tulips 1x Yield
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 12 tulips 1x Yield
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Ingredients

to make the dough

  • 1 cup of hot milk (about 110 degrees)
  • 34 cup hot water (about 110 degrees)
  • 2 teaspoons melted unsalted butter
  • a quarter cup of granulated sugar
  • 1 packet instant yeast (quick rise)
  • 3 1/2 cups all-purpose flour, with a little more for scrubbing
  • salt (two tablespoons)

for the finish:

  • 2 cups packed light brown sugar
  • 1 tablespoon cinnamon powder
  • 1 melted stick unsalted butter

to make the glaze

  • 1 cup sugar (powdered)
  • 2 tblsp. of milk

Instructions

  1. Place the rack in the oven’s middle-low setting, ensuring sure there are no other racks above it. Nonstick spray the bundt pan thoroughly.
  2. Combine milk, water, melted butter, sugar, and yeast in a microwave-safe bowl. In the bowl of a stand mixer, combine flour and salt. Mix them together using the dough hook attachment. Slowly pour the milk mixture into the machine while it is on low. Increase the speed to medium when the dough starts to come together and continue to mix until the dough is glossy and smooth. If the dough is too moist to come together, add 2 to 4 more Tablespoons of flour (stopping the machine once to scrape the sides if necessary); this should take 6 to 7 minutes. Turn the dough out onto a lightly floured surface and shape it into a smooth, round ball with your hands. Spray a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and gently brush the top with nonstick spray. Using a clean dish towel, cover the bowl. Preheat your oven to 400 degrees Fahrenheit and wait 1 minute for it to warm up. It should be turned off. Activate the oven light. Place the covered dough bowl in a preheated oven for 50 to 60 minutes, or until the dough has doubled in size.
  3. Prepare the ooey gooey coating when the dough is nearly done rising. Whisk together brown sugar and cinnamon in a medium mixing dish. Melt the butter in a separate basin. Remove from the equation.
  4. Remove the dough from the bowl and pat it into an 8-inch square on a lightly floured board. Cut the dough into 256 pieces using a pizza cutter (cut the square into 4 parts, then each piece into 16 pieces). Cut those components into four more pieces). Place each piece on a large baking sheet and roll it into a ball. Using your hands, rub the melted butter evenly around the cookie sheet so that each piece is coated. Then, equally distribute the brown sugar mixture over the greased balls, spreading it out until each ball is well-coated with butter and sugar. Distribute the balls evenly among the 12 prepared cupcake pans. (If you can locate tulip molds in a shop, all the better.) Give them a quick spritz of oil and they’re good to go!) Cover the cupcake tray with a clean dish towel and return it to the preheated oven for another 50 to 60 minutes to allow the dough balls to rise (they should get puffy and rise almost to the top of the pan.)
  5. Preheat the oven to 350°F after removing the pan from the oven. Discard the dishtowel. Bake for 30 minutes, or until the top has browned and the edges are bursting with ooey gooey caramel. Allow it cool for 2 to 3 minutes in the pan. Allow a few minutes for the cupcakes to cool in the pan before coating.
  6. Mix powdered sugar and milk in the bowl of your stand mixer using the whisk attachment. Mix until there are no lumps left (scrape sides of the mixing bowl, if needed). Spread the glaze all over the monkey bread’s top and sides.
  7. Warm it up then eat it with your hands!

Recipe Girl’s recipe was altered.

Homemade, sticky, and sweet are some of the adjectives that come to mind while thinking about this dish.

Notes

  1. Note: I obtained my tulip molds from my place of employment. If you can’t locate these at your favorite baking specialty shop, regular cupcake molds will suffice!

Related Tags

  • chocolate monkey bread
  • savory monkey bread
  • gluten free monkey bread

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