An irresistible monkey bread loaded with caramelized apples in a brown sugar cinnamon syrup and dripping with a light glaze.
Today’s recipe is one I developed for Red Star Yeast to share on their website. I love making yeast breads and sweet rolls this time of year. The smell of cinnamon bread baking is intoxicating.
For years my mom made Monkey Bread on Christmas morning. She put it together the night before, so it was ready to pop in the oven Christmas morning. The first year after I lost her I made my first Overnight Monkey. Last year, I changed it up and made Overnight Pumpkin Monkey Bread with Maple Cream Cheese Icing.
This year’s version, Overnight Apple Fritter Monkey Bread, may be my favorite yet. I added caramelized apples to the dough to create an apple fritter monkey bread. You caramelize the apples before adding them to the dough, so they’re sweet and tender.
It’s easy to turn yeast bread recipes in to overnight recipes. Red Star Yeast has a Postpone Baking section on their website to help you turn your favorite recipe in to an easy to make overnight recipe.
Monkey Bread is also known as Bubble Bread or Pull Apart Bread. It’s irresistible little bites of sweet, cinnamon bread kind of like getting the best part of a cinnamon roll, the ooey, gooey middle in every bite.
3 Fuji or other apples, peeled, cored, and cut into 1/4 inch pieces
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1 cup milk
1/3 cup unsweetened apple juice
1/4 cup granulated sugar
2 teaspoons salt
2 tablespoons unsalted butter
3 – 4 cups bread flour
2 1/4 teaspoons (1 package) active dry yeast
1 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla
Caramelized apples: In a large bowl, combine apples, sugar, cinnamon, and lemon juice. Melt the butter in a sauté pan over medium heat. Add the apple mixture and sauté until apples are softened and all the liquid is evaporated. Spread in a thin layer on a baking sheet to cool to room temperature.
In microwave safe bowl, heat milk, apple juice, sugar, salt and butter to 120° to 130°. Stir to dissolve sugar.
Mix 2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the heated liquid mixture. Beat on medium speed for 3 minutes.
Switch to the dough hook, gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is smooth.
Scrap the dough off the dough hook in to the bowl and add the cooled apples. With the dough hook, knead the apples in to the dough, adding more flour as necessary to form a soft, slightly sticky dough.
Turn dough onto lightly floured counter and knead briefly to form a round ball. Coat a large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and rise in a warm place until dough doubles in size, about 2 hours.
Butter a 12-cup Bundt pan with non stick cooking spray.
Make brown sugar coating: Mix brown sugar and cinnamon together in a small bowl. Place melted butter in second bowl. Set aside for the sugar coating.
Punch down the dough and pat into an 8-inch square on a flour surface. Using a bench scraper or knife, cut dough into 64 pieces. (I used a pizza cutter.) With floured hands, roll each dough piece into a ball.
Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering the dough balls to build layers.
Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight.
Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and begin to rise. (It will rise a little in the refrigerator overnight.)
Preheat oven to 350°. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
For the glaze: whisk powdered sugar, milk and vanilla in small bowl until smooth. Drizzle glaze over the top and sides of the bread. Serve warm. (I like to put the glaze in a Ziploc and snip off the corner. To drizzle glaze on top.)
Tip: Heat up your dryer for five minutes, turn it off and put your bundt pan inside the dryer for faster raising.