So right here I am looking at a dessert that has never been
seen on the internet before we came up with it in our test kitchen here at bbb.
It is a cinnamon roll monkey bread drizzled with cream cheese frosting. It has everything you love
that monkey bread and cinnamon rolls. Stick around and watch how we make it.
So into our mixer, we're going to add in our flour, sugar, yeast,
and salt. Now remember my rule about these put them on either side of the bowl and then mix
them separately and then together. Now over here in this jug, I have my milk, a little bit of water
and some butcher. So pop this joke into the microwave for around 30 seconds until the milk
gets lukewarm and the butter starts to melt. You can also do this step over the stovetop,
our milk is ready, we've got our dry ingredients ready to go. I'm going to turn my machine on low
just to mix my dry ingredients. And then I'm going to add in my wet
so you want to mix this on a medium low speed for roughly six to eight minutes. Now this is
a wet dough so don't worry if you think it's too wet. As you continue to knead you'll start to see
the dough smooth out and kind of come together in a ball. So if you don't have a stand mixer,
you can also do this dough by hand you're just going to need a little bit of extra elbow grease.
Okay, our dough is done. Here I have a bowl that I've greased with a little bit of oil.
I'm going to add my dough into here and then cover it with my shower cap. So now I'm going to
set this aside for an hour an hour and a half to two hours and that it doubled in size and proof.
While I was proofing let's make our cinnamon sugar filling. Now in my bowl, I have some dark brown
sugar. Into this I'm going to add in some melted butter, ground cinnamon, a little pinch of salt.
And then just mix all these ingredients together. The consistency will be of like wet sand.
All you have to do is set this over the side until we're ready first don't put it in the fridge.
Okay, so we have our filling made. We have our dough done. Now let's go over to the stovetop and
make our caramel sauce. Now the caramel sauce you're probably wondering what is that for.
This is what gets poured over the dough and as your dough bakes it soaks into the dough it is
insane one of my favorite parts. In a saucepan we are going to add in more dark brown sugar,
more Boucher, a little bit of heavy cream, and some salt. Now just heat this up over like a
medium low heat until your sugar dissolves. Now this is not a traditional Carmel we're
making all we're doing is just heating up these ingredients together for one to two minutes.
Turn off the heat on your caramel sauce and then set it over to the side to cool down.
This caramel sauce is going to be baked into our monkey bread. That's what makes it so good.
So our dough has proofed and it's ready to roll.
So it's nice and puffy, it's doubled in size, you can tell when it's proofed because if you put
your finger down into it and it doesn't pop back, that means it's good to go. So flour your surface.
Sometimes this dough can be a little sticky because it's so soft.
And now what we're going to do is roll it out into a rectangle. So you're rolling your toe
to rectangle around 12 inches by 17-18 inches, something like that. And just so you know it'll
be roughly around quarter of an inch thick. Yeah, a quarter of an inch thick. Boom, perfection.
Now for our filling, just so you know I had to pop this into the microwave and let us kind of
get soft again because with all the water in it, it's as kind of hardened so just pop
it back into the microwave few seconds. And then smear us all over your dough.
There's a lot of cinnamon in here. Very generous with a cinnamon into filling.
Now just like a traditional cinnamon roll, we are going to roll the long side until it
meets the other side. Do a roll nice and tight. So there's no air gaps in your cinnamon roll.
So as you can see, with my filling, I went all the way to the edge. You can feel the dough is soft,
don't worry exactly what you need it to be right now. Turn it over on its seam. Just like that.
And then with a serrated knife and an ruler, we are going to cause that
centimeters we are going to cause half an inch thick slices. So just roughly.
You don't have to be too careful with this. Look at that. So you're probably wondering
how are we going to turn this into monkey bread but don't worry, we're almost going to get to it.
Use a serrated knife for this part so you can carve through the bread without ripping it.
So now we have everything we need. Here is my bundt pan. You can use an angel food cake pan. You
can also do it if you don't have a bundt pan in a nine by 13. That's totally fine. It's all going to
taste the same. What we're going to do is take our sauce and pour in just a third to the base
of the pan. There we go, that's enough. Then lay down a layer of your cinnamon rolls,
another bit of salts around a third again. Then go again with the rest of your cinnamon rolls.
And then top it off with the rest of your sauce. So put on your shower cap, and now it's time to
prove it. So if you don't want to bake this off right now when you want to have it say tomorrow,
pop it into the fridge like this, then approve overnight in the fridge, take it out that approve
a little bit longer at room temperature, then bake it off. I'm going to set this over suicide right
now because we're going to prove it straight away. What we want to see happen in the next
45 to 60 minutes or so is for the dough to rise up to the top and get really lovely and puffy.
And that's when we know it's time to bake us. So pop your monkey bread on a baking pan just in
case the caramel spills while baking, which it into the oven at 350 degrees Fahrenheit or 180
degrees Celsius for roughly 50 to 60 minutes or until it gets really lovely golden brown.
So our monkey bread is in the oven, it's time to make our cream cheese frosting. In a bowl
I'm going to add in my softened cream cheese. My softened butter are icing sugar, powdered sugar,
a little bit of vanilla extract, and then a splash of milk. Then just with a hand whisk,
whisk all these ingredients together until your sauce becomes really lovely and smooth. Right
here. This is what we're going to drizzle all over the top of our cinnamon roll monkey bread.
This looks amazing. It's lovely golden brown on top. But don't worry, it's not too
brown. We need to get nice and dark on top. So it's lovely and toasty in the tin. And you can
see those lovely cinnamon swirls. Look at that. I can't wait to turn this out. You definitely want
to do that right now while it's still warm. So pop on a plate on the top and carefully flip it over.
And then look at that. Look at those cinnamon rolls poking out. And gorgeous caramel sauce
dripping down the side all baked into that bread. Wow, you know us. The only thing that
can make this even better is our cream cheese glaze. So let's just go for us.
Generously drizzle this all over the top. Getting all of those little cinnamon rolls.
Wow. That is a brunch fit for a king or queen. It's like little cinnamon rolls. soaked and Carmel
drizzled with cream cheese frosting. It's so good.
It probably should be illegal. I have no idea how we came up with this recipe.
blush I'm pretty sure this one this one is definitely gonna make a statement.
Oh my gosh. This cinnamon roll monkey bread is a BBB exclusive. So remember you saw it here first.
And as for right now I want you to guys to go check out the academy. We're creating so many
amazing things over there. All the information can be found below. Until next time, I'll see you soon