Soft tender bread dough enveloped in spiced caramel makes for the best ever Cinnamon Bubble Roll!
My first taste of this cinnamon monkey bread came at a bed and breakfast in Sedona, Arizona. One of our souvenirs from our trip was a little pamphlet with that recipe and more.
Cinnamon Bubble Roll
Their version of bubble roll, AKA monkey bread, was made with frozen roll dough and a box of butterscotch pudding mix. My kids and hubby all loved it, though the artificial butterscotch flavor was less than ideal. I made this cinnamon bubble roll from scratch recipe and never looked back!
Tips for Making Bubble Roll AKA Monkey Bread
64 balls of tender dough were dipped in melted butter and rolled in a mixture of brown sugar and cinnamon to create a gooey coating over every piece of bubble roll. You can’t stop at just one. Or two. This is one addicting brunch treat.
Can you see why this is called monkey bread? Just like a monkey, you’ll be pulling off piece after piece and savoring every bite!!
- The bread dough is made with yeast. PRO-Tip: Be careful not to add liquid over 120 degrees to the mixture as you do not want to kill the yeast. 110-120 degrees is ideal.
- Yeast is a living organism and will produce carbon dioxide when fed with sugar and provided with a warm environment.
- I love using my stand mixer and dough hook to knead the dough. I have a heavy duty version, but if you do not, make sure to feel the motor area of your mixer as the vigorous workout from kneading could overheat the motor, even rendering it inoperable. Kneading by hand is always an option.
- PRO-Tip: Forming your dough into an 8 x 8-inch rectangle and cutting it dividing it into 64 1 x 1-inch pieces is a great trick for getting evenly sized dough balls.
- PRO-Tip: It’s best to proof your dough in a warm humid environment. The temperature ideally should be between 80 and 90 degrees. Any hotter will cause the dough to rise too quickly and effect the quality of the results.
- To ice is up to you. My family’s motto is “Everything tastes better with frosting!” So a simple powdered sugar glaze sealed in the moisture as well as dried into another melt in your mouth component. I heard no complaints about this decision!
The Benefits of Cinnamon:
There are numerous unique characteristics of cinnamon. They won’t counteract all the sugar in this recipe, but you might consider a sprinkle on your oatmeal when you’re having a healthier breakfast.
- Cinnamon can have an effect on blood sugar, lowering the body’s insulin resistance and possibly beneficial to those who are categorized as prediabetic.
- Loaded with healthy antioxidants, cinnamon can help protect your body from free radicals which can cause cell damage.
- Cinnamon may improve your good cholesterol, bad cholesterol and triglyceride numbers.
- Full of antibacterial properties, cinnamon may help decrease plaque development on teeth. Cinnamon oil is also great for helping with tooth pain until you can see your dentist.
More Brunch Recipes You’ll Love:
- Blueberry Swirl Bread by Big Bear’s Wife.
- Cinnamon Roll Coffee Cake
- Raspberry Cream Scones
- Cinnamon Sticky Buns
- Raspberry Coffee Cake
- Cinnamon Twist Bread
- More Brunch Recipes
- 4 tablespoons butter, divided, 2 tablespoons softened (to grease the Bundt pan) and 2 tablespoons melted
- 1 cup warm milk (about 110 degrees)
- ⅓ cup warm water (about 110 degrees)
- ¼ cup Dixie Crystals sugar
- 1 package Red Star Platinum yeast
- 3 ¼ 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 1/2 cups Dixie Crystals powdered sugar
- 3 tablespoons milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- Heavily 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. Mix on 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 a large greased bowl. Cover bowl with plastic wrap and place in a warm spot until dough doubles, about an hour.
- While dough is rising, mix brown sugar and cinnamon together in a bowl. Put melted butter in another bowl.
- On a lightly floured surface, pat dough into a 8 x 8-inch square. Cut dough into 64 pieces.
- Roll each dough piece into a ball, then coat balls in melted butter, one at a time. Roll in brown sugar mixture, then place the balls into the prepared Bundt pan. Try to place the second layer of dough balls over the seams of the first layer for a better final better presentation.
- Cover pan with plastic wrap and place in a warm spot for about an hour or till dough almost fills the pan.
- Remove pan from oven and preheat oven to 350º. Bake until top is browned, about 30 to 35 minutes. Cool for 5 minutes, then turn out onto a plate and let cool about 10 minutes before icing.
- While bread cools, whisk icing ingredients until smooth. Drizzle glaze over warm bubble roll. Serve warm.
Total time does not include rising times.
Recipe adapted from Cook's Illustrated.
Amount Per Serving: Calories: 577 Total Fat: 21g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 56mg Sodium: 716mg Carbohydrates: 91g Net Carbohydrates: 0g Fiber: 2g Sugar: 49g Sugar Alcohols: 0g Protein: 7g