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CathyZ from Kauai

I think next time you need a different dough recipe, Deb

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #30072 at 3:40 pm on Jan 6, 2018

I took a look at the recipe you posted. First off I personally would never use Brioche dough to make Monkey Bread- to me it is the wrong consistency for this purpose. You actually ended up pretty much with what the blogger that posted the recipe ended up with. If you scroll way down to the end you will see hers is a cake with hardly any definition except on the top. What I think of as Monkey Bread rises really high, has definition throughout and the hunks are easy to pull off. Maybe next time try a really sturdy cinnamon roll dough. I will post my favorite- been making this for probably 50 years. Just use the dough and dip balls in butter then roll in cinnamon sugar- or make into cinnamon rolls and glaze:


4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)

Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 50-60 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!

Icing: About 2 C powdered sugar, 2 tsp Mapleine or 1 tsp vanilla and enough milk or cream to make a drizzle.

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