🍽Monkey Bread With A Twist🍴
Who doesn’t love monkey bread with its gooey, warm pull-apart pieces of pure delight? Add a hot cup of coffee or freshly brewed tea and you’ve got the perfect way to start the day or to enjoy a mid-morning gathering with friends. Now turn that bread up a twist to red velvet monkey bread and you’re talking a whole new game. Now it’s “wear your best coffee date duds” because this is going to be something very special.
RECIPE
For the dough:
1 box Duncan Hines Signature Red Velvet Cake Mix
1 Tbsp. active dry yeast
2 1/2 cups warm water
1 teaspoon kosher salt
1 teaspoon vanilla extract
5 cups all-purpose flour
For the Monkey Bread:
1 cup sugar
1 Tbsp. cinnamon
1/2 cup honey
1/2 cup brown sugar
1/2 cup butter
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
optional: chopped pecans
Instructions
Fill a bowl with 2 1/2 cups warm water. Sprinkle yeast over top and let rest.
Mix together cake mix, salt, and flour in the bowl of a stand mixer.
Once yeast looks foamy, pour it and the water into the mixing bowl. Add vanilla. Attach the dough hook, and mix on low speed until dough forms (add more flour if needed).
With floured hands, remove dough from the bowl and spray nonstick cooking spray inside the bowl. Also spray top of dough. Cover and let rise until doubled.
While dough is rising, prepare the cinnamon sugar by mixing together cinnamon and granulated sugar in a large ziploc bag.
Grease and flour bundt pan.
Punch down dough and split into two even portions. Cover one portion and set aside (either for another monkey bread, or to make an actual bread loaf).
Pinch off golf ball sized portions of dough and place into the ziploc bag filled with sugar (4-5 balls at a time). Seal bag and shake until dough is thoroughly coated. Place each dough ball into the prepared bundt pan. Continue with the rest of the dough. Bundt pan should be about halfway full.
Cover and let rise in a warm place for about 20 minutes.
Place the butter, brown sugar, and honey in a microwave safe bowl. Microwave for 1 minute and whisk until combined. Pour evenly over top of the dough.
Bake at 400 degrees for 35-45 minutes or until a toothpick inserted into the dough comes out clean.
Let cool for 10 minutes. Meanwhile, use a hand mixer to beat together the cream cheese, sugar, and vanilla until smooth.
Use a rubber spatula to loosen the dough from the sides of the pan. Invert the bread onto a plate. Spread cream cheese frosting over top and sprinkle on chopped pecans. Serve warm!
