“The term monkey bread, initially referring to a loaf formed from pieces of yeast dough dipped into butter, seems to have emerged or was at least popularized in southern California in the 1940s. It was a rich savory bread, sometimes accompanied with jam or preserves, requiring no knives to serve. The dough pieces were definitely not rolled in any sugary substance. Then by the early 1970s, loaves of dough pieces enveloped in either cinnamon-sugar or brown sugar — previously called Hungarian coffee cake and golden dumpling coffee cake — also became known as monkey bread, transforming the term into a beloved dessert and breakfast treat.” (Tori Avey)
There is nothing better in the morning than being served warm sweet bread with coffee. The whole process is a delightful experience. Getting your hands dirty preparing the dough, the pleasing aromas and lastly finally getting to sink your teeth into that sweet soft dough. I didn’t really want to make cinnamon rolls or caramel rolls, I was feeling a bit more adventurous. I decided that I would make Monkey bread! I got my recipe from sallysbakingaddiction.com. I followed her recipe to the T with the exception of the frosting. My first attempt at the frosting left me with an opaque watery glaze and I wanted more of a frosting instead of a glaze. So I added more powder sugar and milk until I found the perfect consistency. The next time I make this I will prepare the dough the night before so I can bake it right away in the morning for my guests/family.
Enjoy the process 🙂