Cinnamon monkey bread
Small pieces of yeasted dough with a cinnamon-sugar coating, baked together and pulled apart to serve.
Active time25 min
Cooking30 min
Total3 h 30 minResting : 2 h 30 min
Add to my week
Loading your week…
Ingredients
- 50 g fresh whole eggs, net weight without shells
- 7 g ground cinnamon
- 143 g drinking water
- 240 g plain wheat flour
- 19 g sunflower oil
- 6 g instant dried yeast
- 6 g fine salt
- 113 g white sugar
Preparation
Break and beat the eggs and weigh the shell-free amount. Add 113 g lukewarm water, 14 g oil, 14 g sugar, salt and yeast. Mix in the flour, leave for 5 min, then knead into a smooth, supple dough.
50 g fresh whole eggs, net weight without shells143 g drinking water240 g plain wheat flour19 g sunflower oil6 g instant dried yeast6 g fine salt113 g white sugar- bowl
- spatula
Use the reserved 5 g oil to coat the bowl, worktop and tin. Cover the dough and let it double in size, about 1 hour. Mix the 99 g sugar reserved for coating with the cinnamon and put the remaining 30 g water in a small bowl.
7 g ground cinnamon- bowl
- cloth
- round cake tin
- small bowl
Press out the gas and divide into pieces about 38 mm across. Briefly moisten them in the bowl of water, then roll in the spiced sugar. Arrange in one layer in a 20 cm tin for the family quantity. Sprinkle over the remaining sugar. Discard unused dipping water.
- dough scraper
- bowls
- round cake tin
Cover until the pieces are visibly puffy, about 1 hour. Heat a conventional oven to 175 °C near the end of proving. Bake for about 30 min, until golden and set. Turn out onto a rack immediately, transfer any sugar left in the tin onto the bread and cool for 10 min before pulling apart.
- cloth
- oven
- rack
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration