Cinnamon-sugar monkey bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 94) by Alexandra Stafford

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on January 17, 2022

    These are GREAT! I took anya_sf's lead and shaped the dough the night before, put it in the refrig, and proofed the next morning. It's winter now & the house isn't especially warm, so I allowed an hour to proof. I'm not sure how different a cast iron skillet would be, but I used a dark metal 9" pie pan and I left them in the full amount of time, maybe a couple minutes over. And the glaze seals the deal - perfect! To play to my tastes a little next time - I'll try to sub a small portion of the flour with whole wheat and cut back on the butter some.

  • anya_sf on March 15, 2020

    This relatively lean, not super sweet version of monkey bread was enjoyed by my family. I shaped the dough the night before, refrigerated overnight, then proofed and baked in the morning. Baked in a cast iron skillet, the exteriors got rather crispy/chewy, especially on the bottom; the interiors were tender and fluffy.

  • westminstr on January 02, 2020

    Made as written in a 9 inch springform, and these are probably one of the most delicious things I have ever baked! We loved them so much.

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