Monkey Bread


I was jonesing to make something different last night… I was thinking donuts or pasta.. I’m the best carbo-loader their ever was!  I found this recipe on pinterest for monkey bread and quickly came discouraged when I realized it had yeast in it.  Partly because I was already pajama clad and didn’t feel like running to the store. Partly because I’m scared to work with yeast.  Majorly because I’m impatient and I didn’t want to spend the evening watching yeast rise.   I found this other recipe and was extremely delighted!! Monkey bread, no yeast… HELL YA.

Monkey Bread with Vanilla Bean Glaze

2 cups + 2 tbsp of flour
3 tbsp sugar
1 tbsp baking powder
pinch of salt
1/2 buttermilk OR 1/2 cup whipping cream mixed with 1/2 teaspoon of lemon (buttermilk substitution)
1/3 milk
1/3 cup butter melted (I used salted. if unsalted, substitute pinch of salt for 1/2 tsp)
1/2 cup sugar
6 tbsp butter melted
3/4 cup brown sugar
2 tsp cinnamon
1 tbsp vanilla

Set oven at 350, butter cupcake pan.

Mix the flour, 3 tbsp sugar, baking powder and salt in bowl.  Then add buttermilk, butter and milk. Mix with hands until the dough is formed.  Mixture will not be smooth, avoid over mixing as it will take away the fluffiness!!

Place 1/2 cup sugar in a bowl with a lid.  Make dough into teaspoon size balls and drop in the sugar.  I would stop with 20 in the bowl. {6 balls per muffin cup.  You will need to repeat this process.} Close the lid and shake.  When you remove the lid the balls should be covered in sugar.  Place 6 in each cupcake tin.


After the muffin tin is filled.  Mix the 6 tbsp melted butter with cinnamon, brown sugar and vanilla.   This mix will be iced over the dough balls using a tbsp.

Place in oven for 20 mins.


While in the oven, make the vanilla bean glaze!

1/2 cup powdered sugar
2 tbsp melted butter
1 tablespoon milk
1 teaspoon vanilla
1/4 of the beans of a vanilla pod.  (it shouldn’t be alot.  just to add vanilla bean flecks to the icing.)

After the monkey bread is out of the oven, let them cool for 5-10 minutes.  Use 2 forks to remove them from the pan.  I placed the icing in a ziploc bag and cut off the tip to apply it to the muffins.

Enjoy!! They we’re delicious.  My brother, the pickiest eater in the world, ate 3!


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