Sometimes I feel like I should have a bucket list on my blog. I have noticed over the years that some people do that – they write down everything they have ever wanted to make, and little by little they start crossing things off of their list. Some people are really on a mission, and will only make things on their list, while others stray from time to time, thinking that eventually they will get to everything. I do not have a bucket list of foods to make written down, but I certainly have one in my head. The problem is that quite often my head is too filled with work and kid stuff, and the food sometimes gets the shaft. I know that eventually I am going to have to make list – like I do for everything else these days. If it is not on a list, it does not get done – as sad as that may sound.
If I did have a list though, Monkey Bread definitely would have been on it. My favorite part about having a list? Crossing things off… I have wanted to make Monkey Bread for years – I thought it would be a fun baking project with the kids. I saw this lighter recipe in Cooking Light, and decided that if we are going to go through with this endeavor, that making it light might not be a bad thing. You would have never known this was a light recipe. The kids LOVED making this – they had a little assembly line going. The finished product was amazing – especially when it came right out of the oven. We decided it tasted so good warm, that every time we took some more, we warmed it slightly in the microwave. After making this, I decided if I did have a bucket list, I would pretend I never made this, so I could make it again…
- 13 1/2 ounces all-purpose flour (about 3 cups)
- 4 3/4 ounces whole-wheat flour (about 1 cup)
- 1 teaspoon salt
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup very warm fat-free milk (120° to 130°)
- 1/4 cup very warm orange juice (120° to 130°)
- 1/4 cup honey
- 2 tablespoons butter, melted
- Cooking spray
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 1/2 tablespoons fat-free milk, divided
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon 1/3-less-fat cream cheese
- 1 teaspoon vanilla extract
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.
Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.
Preheat oven to 350°.
Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.
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