Monkey bread muffins, homemade

Monkey bread muffins, small balls of dough with a delicious caramelized cinnamon sugar layer. A delicious sticky delicacy.

A sweet delicacy is to be put on our Christmas breakfast table and every year I try something new. This year I choose monkey bread muffins. Never heard of?

Which can! It is a recipe of American origin, which around 1950 for the first appeared in the magazines. Since that time it has become a real hit in the United States, where you can buy at the fair. It is often eaten as a sweet snack or dessert. But somehow it's most famous in America and not abroad.

And that's a shame because it really is very nice. And that is why I am going to share the recipe for monkey bread muffins with you. Maybe a nice extra on your Christmas breakfast table!

 

It's a good taste!

 

Recipe Monkey bread

Muffins

Homemade monkey bread muffins

Monkey bread muffins, small balls of dough with a delicious caramelized cinnamon sugar layer. A delicious sticky delicacy.

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Servings 12 muffins

Course: Brood bakken, Ontbijt

Cuisine Amerikaans

Cook Time: 30 minutes

Rising time: 3 hours

Total Time: 3 hours 30 minutes

Cost: €2.00

Equipment

• ▢
  Mixer with dough hooks or a kitchen machine with dough hooks
• ▢
  Tea towel, slightly moist
• ▢
  plastic foil
• ▢
  cupcake tin
• ▢
  convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
• ▢
  Rack

Ingredients 

1x2x3x

• 425 gram flour
• 50 grams sugar
• 2 teaspoons yeast dry
• 1 teaspoon salt
• 30 gram butter melted
• 240 ml milk lukewarm
• 80 ml water lukewarm
• oil for greasing

Cinnamon Mixture

• 50 gram butter
• 100 grams sugar
• 2 teaspoons cinnamon ground

Instructions

• Put the flour, sugar, yeast and salt in a bowl and stir with a fork to combine.
• Pour 30 grams of melted butter, milk and water with the flour mixture and mix with a mixer with dough hooks 10-15 minutes until you have a smooth elastic dough.
• Brush a bowl with oil and place the dough in it.
• Turn the dough once and cover the bowl with a damp cloth and then with a plastic foil.
• Let it rise for 1 hour in a warm place until the dough is doubled.
• Grease a cupcake mold (12 cupcakes) with oil.
• Melt the remaining 50 grams of butter and pour into a bowl.
• Take a second bowl and mix the sugar and cinnamon.
• Press the dough into a square and divide the dough into 60 pieces.
• Roll each piece into a ball and dip it into the melted butter, then roll it through the cinnamon sugar mixture.
• Put in a bowl of the muffin tin. Repeat for all dough pieces. Arrange the balls on the muffin tin so there are five balls per form.
• Cover the tin with a damp cloth and then with plastic wrap and let rise for another hour in a warm place.
• After 30 minutes, preheat the oven to 180 degrees Celsius.
• Place the muffins in the oven and bake 25 to 30 minutes.
• Remove from the oven and let it cool down for 5 minutes on a wire rack.
• Loosen the muffins with a knife from the mold and let cool on the rack.

Nutrition

Calories: 245kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 252mg | Potassium: 83mg | Fiber: 2g | Sugar: 14g | Vitamin A: 199IU | Calcium: 32mg | Iron: 2mg

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• Immersion hand blender and hand mixer
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• Sheet pan, baking tray or baking sheet
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• Cupcake tin with paper baking cups