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Monkey Bread

This is probably one of the best things I have ever made. When I was younger I really liked going to get cinnamon raisin biscuits from Hardees- and this is like a million times better. This monkey bread is a little different from most recipes I’ve found. I tweaked the ingredients, including some apples with the raisins. I also left out the rum/brandy and used a rum flavoring instead. I don’t have any cooking alcohols (yet!). The only bad part about this recipe is the fact that it takes forever to finish.


  • 1/4 oz of easy blend dry yeast (I got this in little packets at Food Lion.)
  • 2 cups of bread flour
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1/2 cup of room temperature milk
  • 1/2 cup of room temperature water
  • 1 egg, beaten
  • 1 teaspoon of rum flavoring (or 3 tablespoons of rum)
  • 1/2 cup of raisins
  • 1 granny smith apple- peeled, cored, and chopped
  • 2 teaspoons cinnamon
  • 1/2 cup of brown sugar
  • 1 stick of melted butter


  1. Preheat the oven to 375°.
  2. Grease a bundt pan.
  3. Mix the yeast, flour, salt, and sugar in a large bowl. In the pile of flour, make a hole in the center.
  4. Mix the water, milk, and egg. Pour this mixture into the hole in the middle of the flour mixture.
  5. Grease hands and mix this together to make a soft dough. After mixing, dump the dough onto either a floured surface or pastry mat. (I use a pastry mat, it’s more convenient. You can get one for about 8 dollars at Bed Bath and Beyond.)
  6. Knead the dough for about ten minutes. You’ll want a smooth, elastic feeling dough.
  7. Grease or oil a bowl. Gather the dough into a ball and place it into the bowl. Cover it with plastic wrap. leave it to rise in a warm place for about an hour. I usually put it on top of the preheated oven.
  8. About thirty minutes after setting the dough aside, place the apples and raisins in a pot. Add half of the melted butter, the rum flavoring, and a pinch of brown sugar and cinnamon. Heat until warm. Set this aside.
  9. In a bowl mix together the cinnamon and brown sugar. Set aside.
  10. After the dough has risen, you’ll need to knead it gently again. At this point I need about half of the raisins/apples into the dough. After it is combined, start to separate it into balls. I divided as I went, but about 2 dozen separate balls ought to do it.
  11. Roll each ball in what is left of the melted butter, then roll it in the cinnamon/sugar mixture. Make one layer on the bottom of the bundt pan- about twelve pieces.
  12. On top of this layer, add some of the raisins and apples.
  13. For the second layer, repeat steps 11-12.
  14. Sprinkle the remaining brown sugar/cinnamon mixture on top of the dough balls.
  15. Cover with plastic wrap, and leave it to rise for about another hour- or until the dough reaches the top of the pan.
  16. Bake it for 30-35 minutes, or until it is well risen and golden.
  17. Cool and then removed from pan.

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