Guys! I am really excited about this recipe! I am really excited about this weekend! I am really excited about Christmas!
Every Christmas morning growing up we would have breakfast casserole that mom had made the night before and a big pot of Weisenberger Mill grits (drooling as I type thinking of this meal). It is the best, it is tradition, it is what I look forward to every year. Cozied up in PJs with bed head face deep in cheesy egg goodness and my belly so warm and full of the grits. Guys I am telling you I get really excited about Christmas and all the sweet sweet memories that surround it–Christmas morning breakfast being an obvious one.
When Justin and I were dating and started sharing holidays together I seriously needed to know what they ate that morning. It is very important and he didn’t disappoint when the answer was Monkey Bread. Now I had only had monkey bread once prior to Justin and it was a long time from that point so I wasn’t real accustom to it. Justin has the biggest sweet tooth of all time so it made perfect sense that his family went the sweet route for their breakfast.
We have now combined the best of both worlds on Christmas morning now and it couldn’t be more perfect. Monkey Bread is simple to make, not fussy and feeds a crowd. The classic recipe uses 3 cans of biscuits but I wanted to see if I could give this an upgraded version that wasn’t time-consuming and I did I did I did!!
This version has a homemade dough instead of biscuits. Don’t let it scare you off! It doesn’t require that much more time at all and is done the night before. It is so easy! I got the base of the dough from Pinch of Yum’s version of monkey bread (PS if you don’t follow this blog GO DO SO NOW! I have a mild obsession with POY and have been a fan and follower for years). I saw how Lindsay made this with minimal effort and knew I could translate over to Justin’s childhood version.
Start by combing the water and yeast and letting let sit while you get everything else together. Melt the butter then add the honey and eggs. Stir until combined. In a large bowl add flour and salt. Pour in yeast mixture and butter mixture. Using a spatula (then eventually my hands) combine everything until it is thick and moist. It will look lumpy and not how homemade bread should–THAT IS OK (and the best part of this easy recipe). Once everything is mixed and combined, cover tightly with plastic wrap and set to the side to rise. This can be done Christmas Eve afternoon or night while you are preparing dinner. Before you go to bed place the bowl in the fridge. No need to punch down or kneed or do anything with. Seriously. Mix. Combine. Cover. Rise. Refridgerator. That is it. Trying to unwrap the biscuit cans and getting anxiety from when they will pop open is more work than this!
In the morning preheat the oven and take the dough out. Sprinkle the counter with flour and pop the dough out on top. It will be cold and stiff. Cut in half and kneed a couple times in flour until you get 2 smooth balls. Then with a knife cut each circle in 8 pie type slices. I then took each of those slices and cut into 3-4 smaller piece ( giving you about 48-64 smaller pieces total depending on how big or small you cut them).
Once cut toss in a ziplock bag full of cinnamon sugar and toss until combined. Place 1/2 of dough in a greased bundt pan. Layer with 1/2 of the caramel sauce, top with another half of dough and then pour the rest of the caramel sauce on. Pop in the oven and work is finished.
It is best eaten fresh out of the oven as you unwrap stockings and gifts. The homemade dough is pillowy soft with an egg-y base and it holds up beautifully to the sticky, sweet, buttery caramel oozing through the whole pan. Take a big chunk of monkey bread and a cup of coffee and snuggle up while everyone opens gifts.
It is simply the best. 🙂
- 1 Cup Warm Water
- 1 Packet Yeast
- 2 Teaspoons Salt
- ¼ Cup Honey
- 4 Eggs
- ¾ Cup Butter, melted
- 4½ Cup Flour
- 1 Cup Sugar
- 1 Tablespoon Cinnamon
- 1 Stick Butter
- 1 Cup Brown Sugar
- The night before preparing the dough:
- Combine warm water and yeast and let sit aside while you combine other ingredients.
- Melt butter in a bowl, add in eggs and honey and mix until combined.
- In a large bowl combine flour and salt. Pour in yeast mixture and butter mixture and mix thoroughly with a spatula. Everything should be combined and the dough will be very sticky and lumpy.
- Cover tightly with plastic wrap and set aside to rise for a least 2 hours (can be more). Place in the refrigerator before going to bed.
- The next morning preheat the oven to 350 and sprinkle flour on the counter. Take the dough out of the refrigerator and place on top of the flour. Divide in half and knead into 2 small smooth balls (about 60 seconds each).
- In a gallon ziplock bag combine 1 cup white sugar and 1 tablespoon of cinnamon and mix until combined.
- Take each ball of dough and cut into 8 pie slices. Then cut each slice into 3-4 smaller pieces giving you 48-64 total tiny pieces. Place in cinnamon sugar ziplock bag, seal and shake until everything is combined.
- In a small saucepan combine 1 cup brown sugar and 1 stick of butter over medium-high heat. Bring to a boil for exactly 1 minute then remove from heat.
- Layer ½ of the dough pieces from the cinnamon sugar mixture in a greased bundt pan. Pour ½ of the caramel sauce mixture over. Then add remaining dough pieces followed by the remaining caramel on top.
- Place in oven and bake for 40-45 minutes.
- Remove from oven and let cool for 5 minutes.
- Flip bundt pan over onto a platter. Serve immediately. Enjoy!