Comments on: Overnight Monkey Bread

By: Melva

Melva — Sun, 28 Dec 2014 12:50:42 +0000

Hi Barbara…..my monkey bread turned out beautifully this morning. I used a larger pan and also baked it a bit longer. Thanks for your advice….Season’s Greetings!

By: Barbara Schieving

Barbara Schieving — Tue, 23 Dec 2014 16:55:01 +0000

In reply to Melva. Hi Melva - so glad you love the monkey bread so much that you want to get it just right. What kind of a pan are you baking it in? The bundt pan helps to cook the monkey bread from the inside out as well as the outside in. Have you tried just cooking it longer in the bundt pan? Or maybe not filling your bundt pan as full and baking the rest in a loaf pan?

By: Melva

Melva — Tue, 23 Dec 2014 14:04:16 +0000

Hi Barbara…..I’ve been baking this bread for the past two years…the flavour and presentation are beautiful.
I’m trying to fine-tune it as the inner rolls are too doughy even after max. baking. I’ve switched to a larger pan and less brown sugar mixture so there wouldn’t be as much sauce generated.
If you can make any other suggestion, I’d appreciate it. ( maybe I should spread the brown sugar mixture on the rolls halfway through the baking process?)
Thanks!
Melva

By: Angie

Angie — Fri, 25 Jan 2013 14:51:24 +0000

This was amazing! I used my dough setting on my bread machine to make the dough (took out before 2nd rise) and it worked perfectly! I made today for my husband’s coworkers but will make again soon Just for my family =) Thanks for a great recipe!

By: Katelyn

Katelyn — Tue, 01 Jan 2013 19:06:23 +0000

My husband loves this Monkey Bread! I add chopped pecans though.

By: Barbara

Barbara — Sun, 05 Aug 2012 00:11:56 +0000

In reply to Jackie. Hi Jackie! Thanks for the follow up comment and the great details on how you made your mini monkey breads. I'll definitely put minis on my list to make soon.

By: Jackie

Jackie — Thu, 02 Aug 2012 18:15:41 +0000

Hi Barbara,
I made monkey bread last night/this morning and just wanted to let you know how it turned out! I used my bread machine to make the dough, I added 3 1/4 cups at first, but when it was done rising (There were still twenty minutes left in the cycle and it was overproofed) it was apparent there wasn’t enough flour because the dough was still too sticky. There, I kneaded in some more flour, perhaps I used about 3 3/4 cup in total. Then I split the dough into twelve sections, and split each section into six pieces. I used three pieces per muffin tin. I only had a twelve cup tin on hand, so with the leftovers I made mini muffins (24 of them, I needed to make more sugar/cinnamon mixture) and baked the mini ones immediately after they were done rising and let the regular sized ones sit overnight. I baked the mini ones for 11 minutes at 325, the regular ones for 17 minutes at 325. I liked how the butter seemed to seep into the dough overnight, making the dough very tender. Thank you for posting this tutorial and the recipe, even though I think I already have it in my Americas Test Kitchen cookbook! Thanks again! One final note, my regular sized ones rised barely up the top, next time I would put four pieces in each tin.

By: Barbara

Barbara — Wed, 01 Aug 2012 19:07:12 +0000

In reply to Jackie.

Hi Jackie – yes you can bake them in muffin cups. Here’s a similar recipe using a frozen dough that shows you the step by step instructions. I’ll have to give it a try sometime too. http://www.rhodesbread.com/blog/blog/sweet-mini-monkey-rolls-x-2

By: Jackie

Jackie — Wed, 01 Aug 2012 19:00:30 +0000

Hi,
Could you make these in muffin cups? How long would you bake them for? I don’t have a bundt pan and monkey bread doesn’t work well in a tube pan with a removable bottom (I’ve tried).

By: Barbara

Barbara — Thu, 19 Jul 2012 16:33:09 +0000

In reply to Donna.

Hi Donna – sorry I’m so slow getting back to you. I’ve been out of town and missed your comment. In my dry climate the flour really sucks up the water. So I would think you would need more flour in a humid climate. Hope you love it as much as we do!