Monkey Bread Muffins

Monkey Bread Muffins

Happy weekend! Man it is cold outside… While I am so thankful that we haven’t gotten any snow in Georgia, I’m relieved that friends in Texas and other places are starting to get relief from the crazy weather. 2021 is sure off to a weird start!

We didn’t have many plans this weekend, so I decided to tackle a more adventurous recipe – Monkey Bread with homemade dough. This recipe is great because you can definitely skip the homemade dough and just use canned biscuit dough if you’re not quite feeling as adventurous or don’t have a ton of time. I started with this recipe from Baking with Josh and Ange (they are my favorites!). However, I will say… The muffin tins made this a bit trickier. Next time, I’ll probably use a bundt pan like they do in this recipe, just to make things easier.

Here is what you will need…

For the dough:

  • 3/4 cup of warm milk (between 110-115 degrees) – I put the milk in the microwave for about 30 seconds and checked the temp with a meat thermometer. If you don’t have a thermometer, I would just microwave for 30-45 seconds and go with it.
  • 1 package or 2 1/2 tablespoons of instant dry yeast – We buy these in individual packets from the grocery store and 1 package worked perfectly
  • 2 eggs at room temp – Try to pull these out of the fridge a couple hours before you’re planning to make the dough
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla
  • 1/4 cup of melted butter
  • 3 cups of all-purpose flour
  • 1 teaspoon of salt

** This dough turned out perfect! Honestly, I might use this same dough recipe to make cinnamon rolls soon. However, If you don’t want to make your own dough, just buy 2 cans of biscuit dough.

For the coating on the dough bites:

  • 1/2 cup of butter
  • 1 1/4 cup of sugar – I added a little extra here from the original recipe because I ran out and had to add more.
  • 2 tablespoons of cinnamon

** There was also a glaze recipe included in the original recipe. I opted to not include that here because I don’t think you need it. There is enough sugar as is 🙂

Here is what you will need to do…

For the dough:

  • I started by getting out all the ingredients, warming up the 3/4 cup of milk, and melting the 1/4 cup of butter
  • In a small bowl, whisk together the 3/4 cup warmed milk and yeast packet until mixed – I didn’t whisk for too long here.
  • In your KitchenAid mixer (using the whisk attachment) or just with a whisk, add 2 eggs, 1/3 cup of sugar, and 1 teaspoon of vanilla and mix until combined
  • Pour the yeast/ milk mixture in the mixer and mix until combined (how many times can you say “mix” in 1 sentence?!)
  • In a separate medium bowl, whisk together the 3 cups of flour and 1 teaspoon of salt
  • Swap out the whisk attachment for the paddle attachment on the KitchenAid mixer. Then, slowly add half of the flour mixture, while continue mixing on low (you can also combine this by handing using a spoon).
  • Add 1/4 cup of melted butter, then slowly pour in the rest of the flour (all while mixing on low). The dough will get sticky!
  • Swap out the paddle attachment for the dough hook attachment and knead it on low for about 3 minutes (you can also hand knead for about 5 minutes).
  • Butter a large bowl and put in your dough ball, then cover tightly with plastic wrap and leave in a warm place for the dough to rise for 1.5 to 2 hours

For the coating and assembling the muffins:

  • When the dough is almost done rising (you are looking for it to double in size – taking a before picture helps you know when it’s done), preheat the oven to 350 degrees and spray a 12 cup muffin tin pan with cooking spray
  • Melt the 1/2 cup of butter in 1 small bowl
  • Mix together the 1 1/4 cup of sugar and 2 tablespoons of cinnamon in a separate small bowl
  • (Ignore this step if you are using canned biscuit dough) When you remove the plastic wrap, punch the dough initially to get any large air bubbles out (here is your chance to get out any pent-up aggression ha!) and then roll out the dough using a rolling pin on a floured surface. I ended up rolling mine to be a thin/ pizza looking shape.
  • You need to ensure you have 4×12=48 individual pieces. I used a pizza cutter to create 8 columns and 6 rows = 48 pieces.
  • At this point, I wish I had rolled the individual pieces into balls before coating them, so I would recommend doing that. It’ll make your muffins prettier.
  • Now you are going to create an assembly line. Roll the dough piece into a ball, dunk in the butter, coat with the sugar/ cinnamon mixture, then put in the muffin tin. You are going to add 3 balls on the bottom of each muffin tin then 1 on the top. Just a callout… Make sure to arrange them in a way that looks pretty – this is how they are going to rise/ look when they come out of the oven.
  • Bake for ~15 minutes – they won’t look like they are done, but they are! I would also add a baking sheet underneath the muffin tin to catch any butter that leaks while baking. I ended up smoking up my kitchen with excess butter here… Oops.
  • Let the muffins cool for a couple minutes then remove them from the muffin tin. I let mine cool completely on a cooling rack before storing them.

And that’s it… Happy baking!
xoxo,
Morgan

One thought on “Monkey Bread Muffins

  1. You should try frozen dough from Kroger. I use the Kroger brand for special occasions! Everyone raves about “my” rolls. All it takes is a little time and advanced planning to let them rise. Marilyn Moody

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