Monkey Bread Recipe from Jake Makes It Easy
Jake Cohen's Challah Monkey Bread is a delightful fusion of traditional challah and sweet, pull-apart monkey bread. This recipe transforms the classic braided loaf into bite-sized pieces, coated in a rich mixture of butter, sugar, and cinnamon, then baked to golden perfection. The result is a warm, gooey treat that's perfect for sharing at brunch or as a festive dessert.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- ½ batch Challah Dough (about 700g)
- 6 tablespoons melted butter
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon kosher salt, divided
- 1 cup confectioners’ sugar
- 1½ tablespoons water
- 1 teaspoon vanilla bean paste or extract
Directions
Make the monkey bread: Using a bench scraper, cut the half of the challah dough into 1-inch pieces, then transfer to a large bowl. Toss with the butter. In a separate bowl, stir together granulated sugar, cinnamon, nutmeg, and ½ teaspoon of the salt to combine. Sprinkle over the dough and toss to coat, then transfer to a Bundt pan in an even layer. Cover and set aside in a warm area until puffed to fill the pan, 45 minutes to 1 hour.
Bake at 400°F for 15 to 20 minutes, until golden. Remove from the oven and let sit for 5 minutes. Place a platter over the pan and carefully but quickly invert them together, then remove the pan to reveal the monkey bread.
In a bowl, whisk together the confectioners’ sugar, water, vanilla bean paste or extract, and the remaining ¼ teaspoon of salt until smooth. Drizzle over the monkey bread and serve warm.
