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 had been surfing on the internet the other day. Attempting to find new, stirring thoughts, inspirational meals that I have never tasted before, to astonish my family with. Searching for a long time yet couldn’t find any interesting stuff. Just before I wanted to give up on it, I discovered this delightful and easy treat by accident at Suncakemom. It seemed so delicious on its photo, that called for rapid actions.
It was easy to imagine the way it’s made, its taste and just how much my hubby might like it. Actually, it is extremely simple to impress the guy in terms of cakes. Yes, I’m a blessed one. Or maybe he is.Anyhow, I visited the webpage and then followed the step-by-step instuctions that have been combined with wonderful pics of the method. It really makes life much easier. I can suppose it’s a slight effort to shoot photos in the middle of cooking in the kitchen because you ordinarily have gross hands so I seriously appreciate the time and effort she devote for making this blogpost .
With that said I’m encouraged to present my personal formulas similarly. Thanks for the idea.
I was fine tuning the main formula create it for the taste of my family. Need to tell you it turned out a terrific success. They loved the flavour, the thickness and loved having a treat such as this during a lively workweek. They basically asked for lots more, many more. So the next occasion I am not going to make the same mistake. I’m going to double the quantity .
Original Cinnamon Roll monkey bread invented by Suncakemom.
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.