Cinnamon Monkey Bread
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Cinnamon Monkey Bread

A sweet and delicious yeasted bread consisting of balls of dough coated in butter and cinnamon sugar then baked into a loaf. Eating is the fun bit!
Servings: 16
Author: Adapted from A Baker's Odyssey by Greg Patent



  • 3/4 cup milk
  • 1/2 cup plus 1/2 teaspoon granulated sugar
  • 1 package (2 1/4 teaspoons active dry yeast)
  • 1/4 cup warm water (see note)
  • 3 cups plain flour
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 85 g unsalted butter (at room temperature)


  • 140 g butter (melted)
  • 1 1/4 cups granulated sugar
  • 3 teaspoons ground cinnamon


Make the dough

  • Scald the milk in a small saucepan over medium heat until you see steam rising up over the surface. Remove from the heat, add 1/2 cup sugar and stir to dissolve. Allow to cool until it feels warm to touch (see note).
  • While the milk is cooling, mix the yeast with 1/2 teaspoon sugar and the warm water in a small bowl. Allow to stand 10 minutes until frothy and bubbly.
  • In a stand mixer bowl, place the flour, salt, egg, egg yolk, butter, warm milk and yeast/water mixture. Attach the flat beat and mix slowly until ingredients are incorporated. Increase speed and beat for 5 minutes until dough is smooth. Switch to a dough hook and knead for a further 3 minutes. It is correct for the dough to be soft but not excessively sticky. Add a little more flour if it is too sticky. I didn't need any extra flour.
  • Wash and dry the bowl and coat it with a little oil. Form the dough into a ball and turn it around in the bowl until all sides are coated with a little oil. Cover with plastic wrap and set in a warm place to rise for 2 hours or until it triples in volume.
  • Deflate the dough and form into a ball again. Cover with plastic and allow the dough to rise a second time for 1 hour or until it doubles in volume.

To shape the dough

  • Pat the dough into an 8 inch (20cm) square. Cut 8 strips across then cut 8 strips down making 64 even pieces. Roll each into a rough ball.
  • Prepare a two piece angel food pan by coating well with cooking spray. Have the melted butter in a small bowl and mix the sugar and cinnamon together on a large plate.

Assemble the cake

  • Put a few ball of dough into the butter, use a spoon to turn them around to be well coated with butter. Remove each piece with a spoon, draining the butter back into the bowl then toss the butter coated balls in the cinnamon sugar.
  • Arrange the balls evenly in the base of the prepared pan. Continue with of the balls of dough until all coated and arranged in the pan.
  • Cover the pan with plastic wrap and allow to rise for 1 1/2 to 2 hours.
  • In the meantime, preheat the oven to 170C/350F ensuring the racks are adjusted to accommodate the pan.

To Bake

  • Remove the plastic wrap. Put the pan in the oven and bake for 50-60 minutes or until a skewer inserted in the cake comes out clean.
  • Allow to stand for 5 minutes then turn out onto a wire rack to cool. Don't leave the cake too long in the pan as the sugar will harden and make the cake impossible to remove.


Note: Greg Patent states temperature of water and milk for this recipes be 105F-115F (40C-45C). When I checked this temperature it seemed quite a lot hotter than I had used in the past. The hot water directly from the tap did not reach this temperature. I used a slightly lower temperature with no problems but then again I live in a hot climate. The important thing is not to exceed 115F/45C when you are adding yeast directly to water or you will risk killing the yeast.