Have you ever had a firetruck, with its lights flashing and sirens blaring, race down your quiet street and stop in front of your house? Not once, not twice, but at least 3 times? Granted, this has been over a couple decades, but the initial episode was the most memorable. I was baking my first Cinnamon Monkey Bread…we had been to Sedona, Arizona, and I had purchased a mini-cookbook from our bed and breakfast for Bubble Roll. It was made with frozen roll dough, a box of butterscotch pudding, butter and LOTS of sugar. I arranged the bread dough in the pan, topped with the dry ingredients, let it rise and popped it in the oven. Well, little ol’ me didn’t realize that the angel food pan I had used would leak the sugar syrup ALL over the bottom of the oven. Whoops. Well, problem easily solved. I turned on the self cleaning oven and went on with my day.
It was shortly after when one of the kids reported there was smoke coming from the kitchen…then the hubby suggested there might be flames in our oven. The queen of denial said no way…till the smoke alarm started blaring thus notifying our fire department that our home was in jeopardy. I was just baking, I told the fireman, sheepishly, when he walked up our driveway. Eventually, I learned my lesson. When something starts smoking in my oven (which happens more than I care to admit!), I call my alarm company and instruct them to ignore any smoke signals from us that come their way.
Photo courtesy of my son, Tom, who loves to document our family foibles
Today’s Sunday Supper gang is spicing it up! We’re all adding spice to our dishes…from ground spices like cinnamon and cloves, to spicy heat from jalapenos to sriracha. I went with the aforementioned bubble roll AKA Cinnamon Monkey Bread…properly made in a Bundt pan. Sweet, gooey and full of cinnamon goodness…your family will thank me when you make this for a breakfast treat. Scroll down to see what my Sunday Supper friends have cooked up for you today.
- 4 tablespoons butter, divided, 2 tablespoons softened (to grease the Bundt pan) and 2 tablespoons melted
- 1 cup warm milk (about 110 degrees)
- 1/3 cup warm water (about 110 degrees)
- 1/4 cup sugar
- 1 package rapid-rise yeast (or instant)
- 3 1/4 cups all-purpose flour , plus extra for work surface
- 2 teaspoons salt
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 8 tablespoons butter (1 stick), melted
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- Peheat oven to 200º, then turn it off. Grease Bundt pan with the softened butter. Set aside.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. When dough comes together, increase speed to medium and mix 6 to 7 minutes. Remove from bowl, and place in large bowl coated with cooking spray. Cover bowl with greased plastic wrap and place in warm oven until dough doubles, about an hour.
- While dough is rising, mix brown sugar and cinnamon together in bowl. Put melted butter in second bowl.
- Pat dough into a 8 inch by 8 inch square. Cut dough into 64 pieces.
- Roll each dough piece into ball, then coat balls in melted butter, one at a time. Roll in brown sugar mixture, then place the balls into the greased Bundt pan. Try to place the second layer of dough balls over the seams of the first layer...it makes a better presentation.
- Cover pan with plastic wrap and place in your slightly warm oven for about an hour or till dough rises about an inch above sides of pan.
- Remove pan from oven and preheat oven to 350º. Bake until top is deep brown, about 30 to 35 minutes. Cool for 5 minutes, then turn out onto plate and let cool about 10 minutes before icing.
- While bread cools, whisk icing ingredients until smooth. Drizzle glaze over warm monkey bread. Serve warm.
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com