Gold Medal® Monkey Bread

Gold Medal® Monkey Bread

Hosting a crowd for brunch? This sticky cinnamon- and nut-filled loaf, served warm from the oven, is sure to be a hit.

Prep Time

35

Minutes

Total Time

3:25

Hrs:Mins

Makes

16

servings

3 1/2
to 4 cups Gold Medal® all-purpose flour
1/3
cup sugar
1
teaspoon salt
1
package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1
cup water
1/3
cup butter or margarine, cut into pieces
1
egg
3/4
cup sugar
1/2
cup finely chopped nuts
1
teaspoon ground cinnamon
1/2
cup butter or margarine, melted
  1. In large bowl, stir 2 cups of the flour, 1/3 cup sugar, the salt and yeast with a wooden spoon until well mixed. In 1-quart saucepan, heat water and 1/3 cup butter over medium-low heat, stirring frequently, until very warm (120°F to 130°F). Add to flour mixture. Beat with electric mixer on low speed 1 minute, scraping sides of bowl occasionally, until smooth. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  2. Place dough on lightly floured surface; knead about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when touched.
  3. Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with baking spray with flour. (If angel food cake pan has removable bottom, line pan with foil before spraying.) In small bowl, mix 3/4 cup sugar, the nuts and cinnamon.
  4. Gently push fist into dough to deflate it. Shape dough into about 25 balls, 1 1/2 inches in diameter. Dip each ball into melted butter, then into cinnamon-sugar. Place a single layer of balls in the pan so they just touch. Top with another layer of balls. Cover pan loosely with plastic wrap; let rise in warm place about 40 minutes or until dough has doubled in size.
  5. Heat oven to 375°F. Remove plastic wrap from pan. Bake 35 to 40 minutes or until golden brown. (If bread browns too quickly, cover loosely with foil.) Run small metal spatula or knife around edge of pan to loosen bread. Place heatproof serving plate upside down on pan; turn plate and pan over. Let stand 1 minute before removing pan. Serve bread warm, pulling apart using 2 forks or fingers.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To line the tube pan with foil, remove the bottom of the pan. Turn the pan over and shape a piece of foil over the bottom. Turn the pan over and fit the foil in the pan. Place the bottom inside.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 220mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.