Cinnamon roll monkey bread recipe

Cinnamon roll monkey bread recipe

Cinnamon stuffed bread that’s nothing to do with monkey but it’s still called one. Sweet bread that never disappoints specially not when fresh from the oven

As I most recently have some time, I was surfing on the web a few days ago. Trying to get fresh, challenging thoughts, inspirational dishes that We have never tasted before, to treat my loved ones with. Looking for a while but could not discover any interesting stuff. Just before I wanted to give up on it, I came upon this fabulous and easy treat by chance. The dessert seemed so delicious on its image, it required prompt actions.

It had been not difficult to imagine the way it is created, how it tastes and just how much boyfriend might like it. Mind you, it is very easy to keep happy him when it comes to cakes. Anyways, I visited the webpage: Suncakemom and simply followed the comprehensive instuctions which were combined with superb shots of the operation. It just makes life rather easy. I can imagine that it is a bit of a hassle to shoot photos down the middle of cooking in the kitchen because you usually have sticky hands therefore i sincerely appreciate the time and effort she devote for making this blogpost and recipe conveniently implemented.

With that in mind I’m encouraged presenting my own dishes similarly. Thanks for the idea.

I had been tweaking the initial recipe create it for the taste of my family. I have to say that it was an incredible success. They loved the flavor, the structure and loved getting a delicacy like this in the middle of a busy workweek. They ultimately wanted even more, a lot more. Thus next time I’m not going to make the same miscalculation. I am likely to double the quantity to get them delighted.

The cinnamon roll monkey bread recipe is provided by SunCakeMom


Put yeast into lukewarm milk to dissolve.

Measure flour, butter and put them in a mixing bowl together with eggs, honey, the yeasty milk.

Dough it together until getting and even dough.

Cover the bowl and leave it in a warm place for an hour to raise. Meanwhile make the cinnamon covering.


Put melted butter, ground cinnamon and honey in a small bowl to mix them together.


Preheat oven to 350°F / 180°C.

When the dough doubles in about an hour, take it out of the bowl to put it on a well floured surface.

Roll it out to about ⅞” / 2cm height.

Cut little balls with a 1½” / 4cm cookie cutter.

Roll the first layer of balls onto the cinnamon-butter cover.

Place them into the baking form.

Place the next layer of balls on top without dipping them and now brush them with the same cinnamon covering. The reason we don’t dip the higher layers into the cinnamon cover is that doing so picks up too much of the butter cover that slowly drips down into the bottom of the baking form creating a buttery pool without much use.

Put it into the preheated oven for about 30 to 40 minutes to bake.

Let it cool a couple of minutes then take it out to a cooling rack for a bit more.

For fancy serving place some balls onto a plate and pour vanilla custard over it.