When I see cake pans at the thrift store, I can’t resist picking them up, even if I have nothing in mind to do with them. This bunny-shaped pan was $2 at Goodwill and has been gathering dust in my basement. I decided to break it out to make the kids a special Easter treat.
Our Easter tradition usually consists of my homemade cinnamon rolls, but I thought it would be fun to do something a little different this year. I remembered this great little recipe for homemade monkey bread and also know that it happens to be one of my husband’s favorite childhood treats so I thought I would give this recipe a spin.
I opt for the lazy version though and prefer making things in my handy little bread machine, so I modified the recipe to put my little appliance to work and thought I would share my version here.
| Homemade Bunny Bread or Bread Machine Monkey Bread |
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Author: Adapted from Baking Bites
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 6
- 1/4 cup water, warm (100-110F)
- 2 tbsp butter, melted
- 3/4 cup milk, warm (100-110F)
- 1/2 tsp vanilla extract
- 1 large egg (beaten)
- 3 – 3 1/2 cups all purpose flour
- 1 tsp salt
- 3 tbsp sugar
- 2 1/2 tsp active dry yeast (.25-oz)
- Sugar Mixture:
- 2 cups brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 cup butter, melted
- Lightly grease a standard 10-in bundt pan with vegetable oil or any cake-shaped pan. Set aside.
- In a microwavable bowl, combine the water, milk, and butter and microwave it for one minute (or just until warm). Pour this into the bottom of your bread machine. Add the egg and vanilla next. Add the flour, salt, sugar, and then finally the yeast. Run the Dough cycle on your bread machine and let it run through the entire cycle until it beeps.
- Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls. As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.
- Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size. I covered this with plastic wrap and then popped it in the fridge overnight.
- Preheat the oven to 350F when you are ready to bake it.
- If it is in the refrigerator, pull it out a half hour before and let it rise on the kitchen counter before baking. Bake for 30-35 minutes. Bread will spring back when lightly pressed. Let bread cool in pan for 10 minutes, then turn out onto a serving platter.
- Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.
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