Cinnamon Roll Monkey Bread
This cinnamon roll monkey bread is what cozy mornings are made for—tender homemade dough, cinnamon sugar in every bite, and a rich cream cheese glaze to finish it off. Baked in a skillet for those crisp, golden edges!
Equipment
Ingredients
For the Tangzhong
- 1/3 cup + 1 tablespoon water
- 2 tablespoons bread flour
For the Cinnamon Roll Dough
- 2 cups bread flour *See notes below for measuring*
- 2 tablespoons + 1 teaspoon granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon fine sea salt
- 1 large egg room temperature
- 2 tablespoons + 2 teaspoons heavy cream room temperature
- 2 tablespoons + 2 teaspoons whole milk room temperature
- Tangzhong, from the recipe above
- 1 teaspoon vanilla bean paste
- 3 1/2 tablespoons unsalted butter room temperature
For the Cinnamon Sugar
- 4 tablespoons salted butter melted
- 1/4 cup dark brown sugar packed
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
For the Cream Cheese Icing
- 2 ounces cream cheese softened
- 2/3 cup powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the egg, cream, milk, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter a half tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Meanwhile, grease the bottom and sides of a 9” or 10” cast-iron skillet.
- Portion the dough into 30 (19 g) equal-sized pieces. Use the palms of your hand to roll each one into a ball. Set them aside.
- Then make the cinnamon sugar mixture. Combine the melted butter, brown sugar, cinnamon, and vanilla paste. Roll each dough ball in the cinnamon sugar, then place them into the prepared skillet. If the sugar starts to solidify, you can reheat it in the microwave!
- Cover the pan with plastic wrap and let it rise for 40-60 minutes.
- Meanwhile, preheat the oven to 325°F.
- When the monkey bread looks puffy, bake for 25-30 minutes, or until a thermometer inserted into the center reads 170°F.
- While they are baking, combine the powdered sugar and cream cheese. You can do this by hand with a spoon until smooth. Then whisk in the milk and vanilla a little bit at a time until the icing is smooth.
- Once baked, immediately pour the glaze over the top. Serve warm!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for 3-4 days. You can reheat them in the microwave or oven until warm before serving!
