We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and, with it, the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.
Monkey Bread is easy to make. It’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoë has posted a standard recipe before, but today I’m doing one made with pumpkin spices: cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.
Brioche Monkey Bread
2 pounds brioche dough, from The New Artisan Bread in Five Minutes a Day (we test with Red Star Platinum Yeast)
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
1 1/2 cups brown sugar
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
a good pinch of salt
Grease a 12-cup nonstick Bundt pan. In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Sprinkle the surface of your dough with flour and take out a 2-pound piece. Roll the dough into a log, about 2-inches in diameter. Cut the log into about 8 slices and then cut the slices into quarters, for a total of 32 pieces. Roll the dough into balls.
Roll the balls (a few at a time) in the melted butter, and then in the sugar-spice mixture.
Arrange the balls evenly into the Bundt pan. Sprinkle any left over butter and sugar over the top of the dough balls, and then cover the pan with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1½ hours.
Adjust the oven rack to the middle position and preheat the oven to 350. When the dough has risen, bake the monkey bread until the top is golden brown, 30-40 minutes. Place the monkey bread on a wire rack and let cool in the pan for 5 minutes. Gently turn out the bread onto a serving platter, and let cool slightly, about 5 minutes. Cover the top of the Monkey Bread with cream cheese frosting:
Cream Cheese Frosting
1 stick (8 tablespoons) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 teaspoon vanilla
1 tablespoon bourbon
pinch of salt
1 cup of powdered sugar
In the bowl of a stand mixer, combine the butter and cream cheese. Beat until smooth and creamy, 2-3 minutes. Add the vanilla, bourbon, and salt, and mix to combine. Add the powdered sugar to the mixer and mix on low until combined, then increase the speed to medium and beat until smooth and creamy.
Lesaffre Yeast Corp. (Red Star) provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities