Monkey Bread with Cinnamon and Raisin Recipe
This sweet Monkey bread recipe tastes like cinnamon rolls, and would be wonderful for any brunch or breakfast. It is so delicious straight out of the oven and the aroma ... Well what can I say, it will fill your home with that distinctive scent of cinnamon.
When you turn the bread over to remove from the pans you get this brown syrup that oozes down the side of those small balls of sweet tasty dough; all seasoned with the taste of butter and cinnamon. This is a must make bread.
If you would like to see more wonderful pictures and read our story about this bread from our blog click here.
In a fry pan combine the water, milk and butter. Heat till butter is melted. Do not bring to a boil.
Pour liquid into a large bowl. Allow the liquid to cool to lukewarm about 110 to 115 degrees.
Add sugar, salt and 2 cups of flour. Mix together till smooth. Add in the beaten eggs, cinnamon and yeast. Mix till smooth with a wooden spoon or spatula.
Continue to add flour a half cup at a time. Mix with a spoon till it becomes to hard to mix.
Pour out onto a floured surface.
Add a little flour at a time and knead the dough.
If the dough is to sticky use a scraper to turn dough. Knead dough for 8 -10 minutes till smooth and elastic. If you are using a stand mixer knead for 5 - 6 minutes.
Place dough into a lightly oiled bowl. Turn dough over to coat lightly on all sides of the dough to prevent the dough from drying out. Cover with plastic wrap. Allow to rise for 1 hour.
Just before dough has finished rising place soft butter and brown sugar into a bowl and mix together. Add in the corn syrup, vanilla and cinnamon. Mix till well combined.
Pour in raisins and mix. Pour out the dough onto a lightly floured surface.
Punch down dough. Cut dough in half and place one piece of dough back into the bowl and cover.
Roll out dough into a 3 foot long rope. Cut dough into 30-40 pieces.
Roll each piece into a ball. Prepare two 5x9 loaf pan and cut out a piece of parchment paper to line the bottom.
Drop the balls into the butter mixture. Now take out the other piece of dough and repeat. Add to the rest of the dough balls in the butter mixture. Here's where it gets messy. Using your hand mix all the balls of dough with the butter mixture. Do not squeeze the balls together.
Once all the balls are coated, drop and equal amount of dough balls into each greased loaf pan. Scrap out any remaining butter mixture and place on top. Cover with plastic wrap and allow to rise for 45-60 minutes. Bake in a preheated 375 degree oven for 35-40 minutes. You may want to place some foil on the lower rack of the oven incase any of the syrup pours out. Remove and allow to rest for 3-5 minutes before turning out onto a parchment lined cookie sheet. Makes 2 loaves.
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