Cinnamon Monkey Bread

Cinnamon Monkey Bread

Have you ever had a firetruck, with its lights flashing and sirens blaring, race down your quiet street and stop in front of your house? Not once, not twice, but at least 3 times? Granted, this has been over a couple decades, but the initial episode was the most memorable. I was baking my first Cinnamon Monkey Bread…we had been to Sedona, Arizona, and I had purchased a mini-cookbook from our bed and breakfast for Bubble Roll. It was made with frozen roll dough, a box of butterscotch pudding, butter and LOTS of sugar. I arranged the bread dough in the pan, topped with the dry ingredients, let it rise and popped it in the oven. Well, little ol’ me didn’t realize that the angel food pan I had used would leak the sugar syrup ALL over the bottom of the oven. Whoops. Well, problem easily solved. I turned on the self cleaning oven and went on with my day.

Ingredients

  • 4 tablespoons butter, divided, 2 tablespoons softened (to grease the Bundt pan) and 2 tablespoons melted
  • 1 cup warm milk (about 110 degrees)
  • ⅓ cup warm water (about 110 degrees)
  • ¼ cup sugar
  • 1 package rapid-rise yeast (or instant)
  • 3¼ cups all-purpose flour , plus extra for work surface
  • 2 teaspoons salt
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 8 tablespoons butter (1 stick), melted
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
Read the whole recipe on That Skinny Chick Can Bake