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Gooey Monkey Bread Muffins

Gooey Monkey Bread Muffins
If you're a fan of traditional monkey bread than you are going to love these individual monkey muffins that capture all the gooey goodness all for yourself!
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Gooey Monkey Bread Muffins
Author: Tahnycooks
Recipe type: Dessert/Bread
Cuisine: American
Prep time: 2 hours
Cook time: 20 mins
Total time: 2 hours 20 mins
Serves: 24

  • 2 cups of whole milk or 2%
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons butter
  • 3-3½ cups all purpose flour
  • 1 teaspoon salt
  • 1 package yeast (1/4 oz)
  • 2 teaspoons ground cinnamon
  • ½ cup granulated sugar
  • 4 Tablespoons butter, melted
  • 1½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon heavy cream or milk (you might need more liquid for drizzling)
  • pinch of salt
  1. In a saucepan heat together the milk, sugar and butter. Heat just until the butter is melted and the milk is just too warm to touch. DON'T BOIL! You can also do this in the microwave. Just heat the milk to 110 degrees. If the temp exceeds 110 degrees then just wait for it to cool off.
  2. In a large bowl or your standing mixer place the 3 cups of the flour, yeast and salt and whisk until incorporated.
  3. Once you're at the right temp with your milk mixture pour into the flour/yeast mixture. If you're not using your dough hook then use a wooden spoon and lots of muscle!
  4. If the dough mixture is looking too wet then add the remaining ½ flour if needed. But, don't be too anxious to do this. Knead the dough until it becomes elastic like. This might take up to 10 minutes. Once it has reached that stage place the dough ball into a large greased bowl. Cover with plastic wrap and a warm damp towel. Set in a draft free place and let the dough rise and double in size.
  5. Have the melted butter in a small bowl. In another small bowl mix together the cinnamon and sugar. Line your muffin tin with your liners of choice.
  6. Once the dough has doubled then punch it down and knead just once or twice. Pinch off about a quarter size amount and dip in the butter. Roll in the cinnamon and sugar.
  7. Place the sugary dough balls in the muffin liners. It should be about 5-6 dough balls in each cup. Repeat until all are filled.
  8. Preheat oven to 350 degrees.
  9. Place plastic wrap loosely over the top and cover with the towel again. Let double in size once more.
  10. Once the dough has doubled, gently place in the oven and bake for about 15-20 minutes. The tops should be golden and the sides should be bubbling. Yum! This batch will make 24 muffins or you could make the tradition size in a bundt pan. Just double the butter and cinnamon and sugar mixture.
  11. Mix together the powdered sugar, vanilla and cream. Add more cream if need to reach the desired drizzle consistency you would like. Eat the while warm and gooey! Enjoy!
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