Licia Bobesha Recipes Cinnamon roll monkey bread

Cinnamon roll monkey bread

Cinnamon stuffed bread that’s nothing to do with monkey but it’s still called one. Sweet bread that never disappoints specially not when fresh from the oven

As I lately have some time, I had been surfing on the internet a few days ago. Trying to get new, stirring thoughts, inspirational dishes that I have never used before, to treat my loved ones with. Searching for a while but could not discover any interesting stuff. Just before I thought to give up on it, I ran across this fabulous and simple dessert simply by chance. The dessert looked so fabulous on its image, it called for urgent actions.

It was simple enough to imagine the way it is created, its taste and how much boyfriend might like it. Actually, it is very easy to please the man in terms of puddings. Anyway, I got into the page: Suncakemom and then followed the step-by-step instuctions which were combined with superb graphics of the method. It just makes life less difficult. I could imagine that it’s a bit of a effort to shoot photographs in the midst of baking in the kitchen as you may most often have sticky hands therefore i sincerely appreciate the hard work she placed in to make this post and recipe easily implemented.

With that in mind I’m encouraged presenting my very own dishes in a similar fashion. Thanks for the concept.

I had been fine tuning the main formula to make it for the taste of my family. I can mention it had been an awesome outcome. They loved the flavour, the structure and loved having a delicacy such as this in the midst of a busy workweek. They quite simply asked for even more, many more. Thus the next occasion I’m not going to commit the same mistake. I’m gonna twin the amount to keep them delighted.

cinnamon roll monkey bread is from SunCakeMom.


Put yeast into lukewarm milk to dissolve.

Measure flour, butter and put them in a mixing bowl together with eggs, honey, the yeasty milk.

Dough it together until getting and even dough.

Cover the bowl and leave it in a warm place for an hour to raise. Meanwhile make the cinnamon covering.


Put melted butter, ground cinnamon and honey in a small bowl to mix them together.


Preheat oven to 350°F / 180°C.

When the dough doubles in about an hour, take it out of the bowl to put it on a well floured surface.

Roll it out to about ⅞” / 2cm height.

Cut little balls with a 1½” / 4cm cookie cutter.

Roll the first layer of balls onto the cinnamon-butter cover.

Place them into the baking form.

Place the next layer of balls on top without dipping them and now brush them with the same cinnamon covering. The reason we don’t dip the higher layers into the cinnamon cover is that doing so picks up too much of the butter cover that slowly drips down into the bottom of the baking form creating a buttery pool without much use.

Put it into the preheated oven for about 30 to 40 minutes to bake.

Let it cool a couple of minutes then take it out to a cooling rack for a bit more.

For fancy serving place some balls onto a plate and pour vanilla custard over it.

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