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Gold Medal® Monkey Bread

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  • Prep 35 min
  • Total 3 hr 25 min
  • Servings 16
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Hosting a crowd for brunch? This sticky cinnamon- and nut-filled loaf, served warm from the oven, is sure to be a hit.
Updated Jul 28, 2014
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Ingredients

  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
  • 1 cup water
  • 1/3 cup butter, room temperature
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1/2 cup finely chopped nuts
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
Make With
Gold Medal Flour

Steps

  • 1
    In a large bowl, stir 2 cups of the flour, 1/3 cup sugar, the salt and yeast with 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 and an instant-read thermometer reads 120°F to 130°F. Add water mixture and egg to flour mixture. Beat with wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with rubber spatula, until smooth. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With 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; roll ball of dough around 3 or 4 times to cover with flour. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
  • 3
    Spray large bowl with 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 indentation remains when touched.
  • 4
    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 to help prevent the sugar mixture from dripping in the oven during baking.) In a small bowl, mix 3/4 cup sugar, the nuts and cinnamon.
  • 5
    Gently push fist into dough to deflate. Shape dough into about 25 balls, 1 1/2 inches in diameter. Dip each ball into melted butter, then into sugar-cinnamon mixture. Place single layer of balls in 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. Remove plastic wrap.
  • 6
    Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 35 to 40 minutes or until golden brown. (If bread browns too quickly, cover loosely with foil.) Run a metal spatula or knife around edge of pan to loosen bread. Place heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together. Let pan remain 1 minute so butter-sugar mixture can drizzle over bread, then remove pan. Serve bread while warm, pulling it apart using 2 forks or your fingers.

Nutrition

270 Calories, 13g Total Fat, 4g Protein, 35g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
220mg
9%
Potassium
60mg
2%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
14g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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