Monkey Bread Loaf | No Proofing Yeast | Minimal Kneading

Monkey Bread Loaf | No Proofing Yeast | Minimal Kneading

I love any type of bread made with cinnamon. I’ve tried making Monkey bread before, but the bread was too dense so I didn’t post that video at my site. My cousin Cindy sent me this recipe to try. After a little bit of tweaking, I believe I finally have a great recipe. I tried the full recipe that fits a large bundt pan, then I tried the quarter recipe for a mini bundt pan. The recipe I’m showing in this video is for a 5×9 loaf pan (half recipe). I’ve listed the full recipe and the loaf recipes here.

Monkey Bread Loaf Recipe
2 1/4 c. all-purpose flour (divided)
2 T. granulated white sugar
1 T. active dry yeast
1 1/2 T. vanilla pudding mix
2 T. + 2 tsp. vegetable oil
1/2 tsp. salt
1 c. warm water
BROWN SUGAR TOPPING
1/4 c. melted butter
1/2 c. brown sugar
GLAZE
4 T. powdered sugar
2 tsp. whole milk

Monkey Bread (Large Bundt Pan)
4 1/2 c. all-purpose flour
4 T. granulated white sugar
2 T. active dry yeast
3 T. vanilla pudding mix
1/3 c. vegetable oil
2 c. vanilla pudding mix
2 c. warm water

1 tsp salt
BROWN SUGAR TOPPING
1/2 c. melted butter
1 c. brown sugar
GLAZE
4 T. powdered sugar
2 tsp. whole milk

(1) Preheat oven to 350°F. Place 1/2 cup flour, sugar, active dry yeast, vanilla pudding mix, vegetable oil and warm water in a large bowl and mix to make a batter. Cover and set aside for 15 minutes.
(2) Add salt to the batter and mix well. Add remaining flour a little bit at a time to make a sticky dough. Place dough on a lightly floured surface and press with palm of hand. Mix melted butter and brown sugar to make the topping. Grease a 6″x2″ bundt pan with butter, then pour the topping into the pan.
(3) Mix cinnamon and sugar in a small bowl. Cut the dough into bit-sized pieces, then toss each piece in the cinnamon sugar. Drop the pieces of dough in the pan randomly. Cover and let rise for 15 minutes. Bake for 30 minutes. Drizzle with glaze while still warm.

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