To make dough, combine dry ingredients in bread machine pan or a large bowl. Add milk, juice, honey and butter. On machine, run dough cycle or proceed by mixing and kneading by hand or dough hook until a smooth and elastic dough is formed. Cover the dough and allow to rise in a warm place until doubled in size, about 45-60 minutes (on machine, complete dough cycle.) Turn out onto a lightly floured surface, punch dough down, and divide into eight pieces. Roll each piece into an 8-inch rope Cut each rope into eight, 1 inch pieces.
Preheat oven to 350ºF. Prepare a Bundt pan with nonstick spray or butter.
Cinnamon-brown sugar coating
3/4 cup sugar
3/4 cup packed brown sugar
3 tsp ground cinnamon
3 Tbsp milk
2 Tbsp melted butter
Mix together the sugar, brown sugar and cinnamon in a bowl or shallow dish. In another large bowl, mix the milk and melted butter. Roll each ball of dough, dip into the milk/butter mixture, then roll in the sugar coating mixture. Layer the balls evenly in prepared Bundt pan that has been coated with cooking spray. If any sugar remains, sprinkle two tablespoons on top of the layered dough. Cover and let rise in a warm place for 45-60 minutes or until almost doubled in size. Bake at 350˚F for 25 minutes or until golden brown. Cool for five minutes, place a plate on top of Bundt pan and flip over.
Cream Cheese Icing
½ cup powdered sugar
Mix ingredients and drizzle over warm monkey bread.
1 Tbsp cream cheese, softened
1 tsp vanilla extract
1-1/2 Tbsp milk
Overnight method: prepare dough as directed through dipping and dredging and placing in the Bundt pan; but cover ready-to-bake Monkey Bread tightly and place in the refrigerator to rise overnight. Take pan out of the refrigerator in the morning and allow it to come to room temperature for about 30 minutes. Bake as suggested above.
Makes 1 bundt pan, about 8-10 servings
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