You might begin brunch with coffee or tea. Or maybe bottomless mimosas are more your style. You might go for a parfait, pancakes or poached eggs. Add a side of potatoes or maybe some fruit. No matter what you eat or drink throughout the meal, one thing is certain: the best brunches end with monkey bread. Make yours even better by whipping up this whole wheat version with vanilla icing. Enjoy!
5 cups Bob’s Red Mill Whole Wheat Pastry Flour
3/4 cup sugar, divided
2-1/4 tsp. active dry yeast (or one packet)
1 tsp. salt
1 tsp. cinnamon
1-1/2 cups milk, warmed to about 110°F
1/4 cup butter, melted and cooled
1/2 cup brown sugar
1 cup butter
1 tsp. vanilla extract
1 cup powdered sugar
4 oz. cream cheese, softened
2-3 Tbsp. milk
2 Tbsp. butter, softened
1 tsp. vanilla extract
- First, prepare the dough. In a large bowl of a stand mixer, combine warmed milk with 1/4 cup sugar. Add yeast and set aside for 5 minutes.
- Add butter, egg and flour and use a dough hook on low to mix for 3 minutes until fully incorporated.
- Add salt and increase speed to medium for 4 minutes. Dough should still be wet,
- Lightly grease a clean bowl with oil. Transfer dough to bowl and turn over to coat with oil. Cover with plastic wrap and set in fridge overnight.
- In a small bowl, combine ½ cup sugar and cinnamon.
- Remove dough from refrigerator and evenly separate into 2 pieces. Roll each out to form two 1/2-inch thick rope. Cut dough into 1/2-inch pieces and roll into balls. Coat each ball with cinnamon-sugar mixture and place pieces in 10-inch nonstick Bundt pan. Continue adding balls to pan until all has been used up.
- Cover pan with plastic wrap and let dough rise in a warm place for about 45 minutes. Dough should nearly double in size.
- Preheat oven to 350 degrees F and prepare syrup.
- In a medium pot over low heat, melt and combine butter and sugar. Remove from heat, add vanilla and let mixture cool.
- Uncover dough and top with syrup. Bake for 30-40 minutes until fluffy. Let cool in pan for 15 minutes. After, transfer to serving platter and allow to cool for an additional 20 minutes.
- Meanwhile, get icing ready. In a medium bowl, combine cream cheese and butter. Add powdered sugar and vanilla extract and mix until incorporated. Add milk, if needed, for consistency.
- Drizzle icing over bread and serve.