Cinnamon roll monkey bread

Cinnamon stuffed bread that’s nothing to do with monkey but it’s still called one. Sweet bread that never disappoints specially not when fresh from the oven

As I currently have a little time, I was surfing on the web last week. In need of new, challenging ideas, inspirational meals that We have never used before, to impress my loved ones with. Looking for a while yet couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I came across this delicious and easy treat simply by accident on Suncakemom. It looked so mouth-watering on its snapshot, it called for rapid actions.

It was not difficult to imagine the way it is made, how it tastes and how much my husband will enjoy it. Actually, it is extremely easy to delight the man when it comes to treats. Yes, I am a blessed one. Or possibly he is.Anyways, I went to the site and then followed the step-by-step instuctions that have been coupled with superb graphics of the process. It just makes life faster and easier. I can imagine that it’s a bit of a effort to shoot pics in the middle of cooking in the kitchen as you usually have sticky hands so that i highly appreciate the time and effort she put in to build this blogpost and recipe conveniently implemented.

With that said I am inspired presenting my own recipes in the same way. Appreciate your the thought.

I had been fine tuning the main mixture to make it for the taste of my loved ones. I must tell you it absolutely was an incredible success. They enjoyed the taste, the structure and enjoyed having a treat like this in the middle of a stressful workweek. They ultimately requested lots more, many more. Hence next time I’m not going to make the same miscalculation. I am gonna multiply the amount .

Thanks to Suncakemom for the luscious cinnamon roll monkey bread recipe.


Put yeast into lukewarm milk to dissolve.

Measure flour, butter and put them in a mixing bowl together with eggs, honey, the yeasty milk.

Dough it together until getting and even dough.

Cover the bowl and leave it in a warm place for an hour to raise. Meanwhile make the cinnamon covering.


Put melted butter, ground cinnamon and honey in a small bowl to mix them together.


Preheat oven to 350°F / 180°C.

When the dough doubles in about an hour, take it out of the bowl to put it on a well floured surface.

Roll it out to about ⅞” / 2cm height.

Cut little balls with a 1½” / 4cm cookie cutter.

Roll the first layer of balls onto the cinnamon-butter cover.

Place them into the baking form.

Place the next layer of balls on top without dipping them and now brush them with the same cinnamon covering. The reason we don’t dip the higher layers into the cinnamon cover is that doing so picks up too much of the butter cover that slowly drips down into the bottom of the baking form creating a buttery pool without much use.

Put it into the preheated oven for about 30 to 40 minutes to bake.

Let it cool a couple of minutes then take it out to a cooling rack for a bit more.

For fancy serving place some balls onto a plate and pour vanilla custard over it.