I love long weekends. I get one or two extra days to bake something special! The past Easter weekend was no exception. I had a list as long as my arm and from there picked a few things that were actually manageable!
I’m really loving monkey bread. It’s like cinnamon rolls but without all the fuss of yeast and waiting for the dough to rise. I made half of the recipe below and put it in a loaf tin instead of a bundt tin. Since there are only two of us it made more sense and it tastes better straight from the oven. I reheated some the next day but the corners were a little crisp.
I woke up early on the Saturday before Easter to make this but next time I think I would make it all before bed and pour the sauce over top right before I stuck it in the oven in the morning.
3/4 cup light brown sugar, packed
1/2 cup butter
1/4 cup bourbon (I used a splash of
1 tsp vanilla
3 cups plain flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, cubed and cold
1/4 cup cream cheese, cubed
1 cup buttermilk
1/2 cup brown sugar, packed
1 tsp cinnamon
4 tbs butter, melted
1 cup pecans, chopped
1/2 cup sugar
1/2 tsp cinnamon
- Heat the oven to 350 F/180 C. Spray a bundt tin with cooking spray (or loaf tin. I greased and floured mine).
- Make the sauce. In a small sauce pan mix the brown sugar, butter and bourbon. Turn the heat to medium and mix until the butter is melted and the sugar is dissolved. Set aside to cool.
- In a large bowl whisk together the flour, baking powder, baking soda and salt. Add the cubed butter and cream cheese and rub the mixture with your fingers until it resembles bread crumbs.
- Add the buttermilk and mix with a wooden spoon until the dough comes together in a ball. Remove from the bowl and place on a well floured surface. Fold the dough in half and press flat. Repeat 3 more times.
- Chill the dough for 15 minutes. Make the filling. In a small bowl mix together the brown sugar, melted butter and pecans. In another bowl mix together the cinnamon and sugar for the coating.
- Roll the chilled dough into a rectangle a 1/4 inch thick. Spread 1/3 of the pecan filling about an inch from the bottom. Start rolling the dough like a log. Spread another 1/3 of the dough near the center and roll again. Spread the last 1/3 of filling 1 inch from the edge and finish rolling the dough like a log.
- Cut off the ends of the dough and save them for later. Slice the log into 1/2 inch pieces. Dredge them in the cinnamon sugar mixture (I had to brush mine lightly with water to get it to stick). Layer in the pan swirly side up.
- Use the reserved scraps to plug any gaps between the swirls. Sprinkle the remaining cinnamon sugar on top followed by the sauce.
- Bake for 35-40 minutes. Let cool for a few minutes and then serve immediately.
adapted from Evil Shenanigans