The Monkey Bread Center
"Monkey Bread is absolutely the most scrumptious concoction I have ever tasted,"
--Alice in CA.
At The Monkey Bread Center, you will find . . .
Featured Recipes
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Cherry Almond Monkey Bread is made with a Swedish Vanilla Almond Bread, maraschino cherries, and almonds. This pink monkey bread is superb.
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Choosing the Right Pan for Monkey Bread
Since you invert your monkey bread to remove it from the pan, a nonstick pan or a silicone pan is preferable. A bundt pan is the classic pan for monkey bread; it makes for a very attractive monkey bread.
On our site, we sell several very good bundt cake pans including a silicone pan and a rose
patterned pan. If I had to choose one pan for monkey bread, it would probably be the silicone bundt pan. It has the surest release. Even if the phone rings and we forget to get the monkey bread out of the pan before it sets up, we can always peel a flexible bundt pan off.
For individual servings, choose a jumbo muffin pan with nonstick surface. And yes, we do carry that also. For Valentines Day, consider a heart-shaped pan.
You can make your monkey bread in a loaf pan. Most recipes and our mixes are two large for a standard bread loaf pan. Two medium or small loaf pans might work. If you want one big loaf, consider our angel food cake loaf pan. It’s about the right size though not nonstick.
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Should You Choose a Mix or a Recipe?
Either a mix or a recipe works. A mix, of course, is more convenient and is a proven product. In a mix, everything is assembled and is in the right proportions. But you can make fine monkey bread from a recipe. Here’s what to look for in a recipe:
The bread for a monkey bread is usually a little richer than a sandwich bread and often made with an egg. Because there is so much butter in the coating, extra butter in the loaf is not necessary.
Make sure the recipe is sized for the pan. A recipe calling for 4 to 4 1/2 cups of flour will fill a bundt pan nicely.
Make sure there is plenty of cinnamon and sugar for the coating. If you are cutting the dough into small pieces, it takes a lot of coating. For our mixes, we use about a cup and half of cinnamon sugar.
Traditional cinnamon monkey bread showcases cinnamon. Make certain that you are using the very best cinnamon that you can find.
Cinnamon Monkey Bread Mix
This is the classic monkey bread, the monkey bread that is made more than any other. It is made with a slightly sweet bread and coated with a cinnamon and sugar mixture.
Our cinnamon monkey bread mix is made with potato flour for extra moistness. The coating contains brown sugar for a more caramel flavor and lots of very good imported Cassia Korintje cinnamon.
Caramel nut monkey bread was inspired by Philly stick buns. Again it is made with a slightly with a slightly sweet bread dough but this time, it is coated with a caramel syrup and made with lots of nuts.
Our caramel nut monkey bread mix is made with potato flour for extra moistness. The coating is made with brown sugar for a very caramel flavor with lots of premium walnut pieces.
The Secrets of Great Monkey Bread
We’ve made a ton of monkey bread. And yes, we’ve learned from experience. We offer six secrets to super success with your monkey bread.
- Go hygroscopic. It took us a while to discover that adding hygroscopic ingredients (those that absorb moisture from the air), made for a moister, tastier monkey bread. We now add potato flour to the dough and brown sugar to the glaze in nearly all of our recipes and mixes. (You can buy potato flour on our site.)
- Get gooey. Use plenty of butter and a sugary glaze. Again, a little brown sugar helps.
- Keep the pieces small. Smaller pieces of dough and flat pieces have more surface area to dredge in your sugary coating. Chunks should be no larger than a walnut.
- Cover with foil. The sugary glaze caramelizes and the top may burn while baking. The simple solution is to drape a sheet of aluminum foil over the top of the pan during the last ten minutes of baking. The foil will reflect the heat.
- Use a thermometer. Just because the top of the loaf is brown doesn't mean the center of the loaf is cooked. The best way to tell is with a thermometer. When the center of the loaf reaches 185 to 190 degrees, the bread is done. (You can buy an insta-read thermometer for around $10 on our site.)
- Eat it fresh. Still warm is the way to go. Like all bread products, day old is not as good. You can try reheating it in an oven at 250 degrees but some glazes may become too runny so watch your monkey bread carefully.
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