Ever since we got back from San Diego, I’ve been obsessed with baking, even more so than usual…I think being without an oven for three weeks made me appreciate mine all the more! This past weekend I was really craving monkey bread, so of course I also took it as an opportunity to have some fun and change up my recipe again. The result is this sweet bread made with Biscoff spread, a brown sugar and cinnamon lover’s heaven (I just loved the smell of the dough while it was rising)! I used my stand mixer to make it this time around, since I think it’s easier on the hands to let the stand mixer knead the spread into the dough. However, my pumpkin monkey bread post has directions on how to make the dough solely by hand, if you don’t have a stand mixer or would simply prefer not to use one. Hope you enjoy it, and have a happy Tuesday!
For the dough:
- 3 1/4 cups flour
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup warm milk
- 1/3 cup + 1 Tbsp warm water
- 2 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- 2 1/4 tsp instant yeast
- 1/2 cup Biscoff spread
For the coating:
- 1 cup sugar
- 2 tsp cinnamon
- 3/4 stick butter, melted
For the glaze:
- 1 cup powdered sugar
- 1 tsp cinnamon
- 2-3 tsp milk
In a large bowl, whisk together the flour, salt, and cinnamon.
In another, smaller bowl, whisk together the milk, water, melted butter, sugar, and yeast. Pour the flour mixture into the bowl of a stand mixer fitted with a dough hook. Set the machine on low and gradually add the milk mixture. Once the dough comes together, add in the Biscoff spread. Increase the speed to medium and let mix 5-6 minutes or until smooth and tacky. Spray a clean bowl with cooking spray and place the dough inside.
Cover and let rise until doubled in size, about an hour.
In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
Once you’ve used all of the dough, cover the bundt pan and let the dough rise again for another hour.
Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter.
To make the glaze, whisk together the powdered sugar and cinnamon. Gradually stire in the milk. Pour over the bread while it’s still warm.