Monkey Bread is the ultimate finger food. I really didn’t have too much experience with it back when I created the Bacon Cheddar Monkey Bread for a mystery dish challenge. After seeing the kid’s reaction (and hubby too!) to this fun food I knew we had to make a sweet version.
While the last time I used just one loaf of bread dough, I learned my lesson and made this with a whopping 2 loaves worth of my favorite Honey Whole Wheat Sandwich Bread dough. A bundt pan fit the whole lot perfectly and made for a pretty presentation as well…at least until we dove in. The double batch didn’t last much longer.
I also have to take a moment to introduce my newest little monkey. I am now the proud mama of 4 beautiful children. After a life changing trip to China, we returned home with a new son! He is happy and healthy, perfect in every way, and simply adored by his older siblings. His favorite animal is a monkey- and his favorite activity is to eat (he certainly fits in around here ). He also loves to “help mama” in the kitchen.
This is a great recipe for kids to help. Have them cut the dough into little pieces with a butter knife or a bench scraper. They’ll love dipping the little balls into the cinnamon sugar. Allow it to rise an hour or until doubled.
When you take it out of the oven, the top will look like all crunchy cinnamon sugar.
Run a silicone spatula along the edges to prevent sticking, and flip the whole thing over onto a serving plate. It may collapse a bit, but that’s okay, the messy pieces are for the chef. On the underside of the cake the sugar will have melted and have sort of a golden caramel-y look.
The monkey bread will be all warm and sticky and gooey, like a cinnamon bun to share.
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