We love a fluffy homemade dough; this monkey bread coffee cake is truly the perfect addition to your morning coffee or tea. Let the sweetness of the cake cut through the warmness of your tea, a delight indeed!
Total Time: 30 minutes
INGREDIENTS
For the Dough
- 3 cups flour
- 4 tbsp. sugar
- 1 tbsp. cinnamon
- 1 tsp. of salt
- 4 tsp. baking powder
- ½ cup milk
- ½ cup heavy whipping cream
- 1 egg
- 1 cup cold butter
- ½ cup melted butter
- 1 tbsp. vanilla paste
- 2 tbsp. cinnamon
- 1 ½ cups sugar
For the glaze
- 2 cups powdered sugar
- 1 tbsp. vanilla paste
- 6 tbsp. milk (add more if necessary)
DIRECTIONS
- Preheat oven to 375°f. grease a bundt pan and set aside.
- To begin making the dough, mix together all dry ingredients- flour, Trust Classic Breakfast Sugar , cinnamon, salt, and baking powder.
- Using a pastry cutter, cut in the cold butter (you can do this by hand if you don’t have one). Make sure your butter is cold- this allows your dough to be flaky! do not overmix; stop once the mixture resembles a coarse meal.
- Add in the egg and vanilla bean paste and stir to combine. knead until the dough comes together.
- Cover dough with plastic wrap and refrigerate for 20-30 minutes.
- Once chilled, roll dough into bite-sized rounds.
- Add sugar and cinnamon to a gallon-sized freezer bag and mix.
- Dip each ball into the melted butter, then toss in the sugar mixture until coated.
- Place each dough ball into the greased bundt pan, repeating until all dough is buttered, sugared, and layered in the pan.
- Bake in preheated oven for 25-30 minutes.
- While the monkey bread bakes, combine powdered sugar, vanilla bean paste, milk, and heavy whipping cream into a mixing bowl and stir to make a glaze. add more milk for a thinner glaze, if desired.
Once finished baking, remove monkey bread from oven and let cool. Drizzle with vanilla glaze and dive into a beautiful bite.
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