I have a question to ask. Is monkey bread a dessert, snack, or a sweet breakfast item? For me, it’s all of the above. You eat it until it’s gone. It’s such a versatile sweet treat and I’ve never met someone who doesn’t like it. As we get into colder weather I’m always looking for things to bake that we can snack on through the day on a lazy weekend. This fits the bill perfectly. It’s not an everyday treat, but it’s fun and special. It’s even special enough to make for any of the holiday mornings that are coming up. There is nothing like getting the morning going with the aroma from this sweet treat and the presentation always receives a lot of “ohh’s and ahh’s.”

Monkey bread is one of those timeless classics that are fun to eat, but maybe not so fun to make. It doesn’t take long, but over the years we’ve all made adjustments to make it go by quicker. The problem is, with those adjustments came lots of fat and calories. Now, don’t get me wrong, this is still a sweet treat that should be eaten in moderation, but the recipe listed below will cut your calorie and fat intake by half. What does that mean? Get into your kitchen and make some money bread soon, you’ll be glad you did!

Monkey Bread

Ingredients

• 13.5 oz. all-purpose flour (about 3 cups)
• 4.75 oz whole-wheat flour (about 1 cup)
• 1 tsp salt
• 1 pkg quick-rise yeast
• 1 cup very warm milk (120 -130 F)
• 1/4 cup very warm orange juice (120 -130F)
• 1/4 cup honey
• 2 Tbsp butter, melted
• Cooking Spray
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 4 1/2 Tbsp fat-free milk, divided
• 2 Tbsp butter, melted
• 1/2 cup powdered sugar
• 1 Tbsp 1/3-less-fat cream cheese
• 1 tsp vanilla extract

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Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine the flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons of butter; mix dough at medium speed for 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. Gently press two fingers into dough. If indentation remains, the dough has risen enough.

Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.

Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

Preheat oven to 350°

Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Serves 16, 4 pieces and 1 teaspoon of sauce

Nutritional Information

Per serving: Calories 234; Fat 3.4g; Protein 4.5g; Carbohydrate 47.2g; Fiber 1.9g; Cholesterol 9mg; Iron 1.5 mg; Sodium 184mg; Calcium 43mg

Source: Cooking Light October 2011, Cooking Light Lighten Up, America!