From the Cook

1/12

Monkey Bread Muffins

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Monkey Bread Muffins

For the Monkey Bread:

2 cups bread flour(you may substitute all-purpose)*

1 tsp salt

¾ cup warm milk(110℉)

1 tbsp granulated white sugar

⅓ cup salted buttermelted

1 cup brown sugar(light or dark)

4 teaspoons ground cinnamon

2 tablespoons warm milk(110℉)

For the Icing:

½ cup powdered sugar

2 tablespoons whipping cream

Mix together the flour and salt in a mixing bowl. In a separate bowl, whisk together the warm milk (110℉), sugar, yeast, and oil. Slowly add all the combined yeast/milk mixture into the flour mixture while mixing to form a loose dough. Turn onto a lightly floured counter and knead until a smooth dough forms - about 1-2 minutes of kneading.

Shape the dough into a ball and place it in a bowl well-greased with oil. Cover with plastic wrap and let rise in a warm place for 1 hour.

When the dough is done rising, preheat the oven to 375℉. Grease a 12-count muffin tin or use muffin liners.

Punch down the dough to deflate all air pockets. Place the melted butter in a small bowl and mix together the brown sugar and cinnamon in another small bowl.

Cut off small pieces of dough (each about the size of your thumb, for lack of a better size reference), dip each piece in the melted butter, and then roll each in the cinnamon sugar to coat before placing in the muffin cup. Each cup of the muffin tin should have about 6-8 pieces or just distribute the pieces evenly between all cups. Repeat until all the dough is used up (you may need to use a bit more brown sugar and cinnamon if you run out).

Bake the muffins immediately in the preheated oven for 12-17 minutes or until bubbly and fully cooked on the inside. Let cool in the pan for at least 10 minutes before topping with the icing, if desired. Enjoy!

To make the Icing

Stir together the powdered sugar and whipping cream until smooth. Drizzle over the slightly cooled muffins using a spoon or a ziplock bag with the corner snipped.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Warm Your Milk Properly 🥛
Heat milk to 110-115°F (43-46°C) before adding to yeast to ensure proper activation without killing the yeast cells, resulting in better rise and texture.
Brown Sugar Coating Trick 🍂
Mix brown sugar with cinnamon and melted butter in a shallow bowl before dipping dough pieces to ensure even, consistent coating on all sides without clumping.
Proper Dough Resting Time ⏱️
Allow your dough to rise in a warm, draft-free spot for the full recommended time (typically 60-90 minutes) until doubled in size before portioning for pillowy, tender muffins.
Whipping Cream Chill Method 🧊
Keep whipping cream cold in the refrigerator until the last moment and work quickly when making the glaze to maintain its light, fluffy texture when drizzled over warm muffins.
Even Muffin Cup Distribution 🧁
Layer dough pieces, cinnamon-sugar mixture, and butter evenly in muffin cups rather than stacking randomly to ensure consistent flavor distribution and even baking throughout each muffin.