Three-in-One Monkey Bread Party Recipe

This party bread is made with Monkey Bread yeast dough that is mixed and kneaded in a bread machine. While rolling out the dough, use three different flavors: butter, cheese, and cinnamon-sugar. My grandkids go crazy for this bread.

16 servings

Party bread with three flavors: cheese, butter, and cinnamon-sugar in the same pan.

Prep Time 45

Cook Time 30

Mixing & Rising Time 2 15

Total Time 3 30

Ingredients

Dough

1 cup (227 g) milk (cool)
1 ¼ teaspoon salt
1 large (50 g) egg
¼ cup (57 g) unsalted butter
3 tablespoons granulated sugar
3 ¼ cups (390 g) unbleached all-purpose flour
2 ¼ teaspoons bread machine or instant yeast

Flllings:

1 tablespoon milk
¼ cup (55 g) brown sugar
1 teaspoon cinnamon
¼ cup (56 g) unsalted butter (melted)
1 cup (113 g) shredded Cheddar cheese - a generous cup

Instructions

Dump all ingredients into the bread machine in the order listed: 1 cup milk (cool), 1 1/4 teaspoon salt, 1 large egg, 1/4 cup unsalted butter, 3 tablespoons granulated sugar, 3 1/4 cups unbleached all-purpose flour , and 2 1/4 teaspoons bread machine or instant yeast. Select the DOUGH cycle and press START.
During the first minute of mixing, open the bread machine lid. Ensure the paddles are engaged correctly and the dough is starting to clump immediately.
Check the dough again 12-15 minutes into the mixing process. If too sticky, add the flour one tablespoon at a time. The dough should touch the sides, then pull away cleanly.
When the DOUGH cycle completes, and the dough has doubled in size, dump the dough out of the pan onto a floured surface. I like to use a floured silicone baking mat because it can go straight into the dishwasher.
Divide dough into 3 parts each a slightly different size: 11 ounces, 10 ounces, and 9 ounces. Weigh it or just eyeball it.
Roll the largest dough ball (11 oz/311 g) into a 9 x 13-inch rectangle. Brush the surface with 1 tablespoon milk. Spread 1/4 cup brown sugar and 1 teaspoon cinnamon over the entire surface. Roll it tightly starting from the long end. Cut into 12 equal portions.
Lightly dip/coat each pinwheel with ¼ cup unsalted butter (melted) and lay with the cut side down into your prepared (sprayed with mixture of flour and oil) 12-cup bundt pan.
Stack all cinnamon-sugar pieces on top of each other taking up a little less than one third of the pan using care to put the cut sides flat into the pan. See picture above.
Roll the medium-sized ball (10 oz./283 g) into a 9 x 13-inch rectangle. Sprinkle evenly with a generous 1 cup shredded Cheddar cheese. Continue by rolling and cutting just like the cinnamon-sugar rolls. After lightly dipping in melted butter, place rolls, cut sides down into 1/3 of the pan, leaving one one-third the pan empty for the buttered rolls.
Again, roll the smallest ball (9 oz./255 g) into a 9 x 13-inch rectangle. Slather with butter. Roll up tightly, starting with the long end, and slice the roll into 12 pieces.
Dip pinwheels in butter and fill in remaining 1/3 space left in bundt pan. (You want the plain dough area to be smaller initially as it will proof faster and rise higher than the cheese or cinnamon-sugar dough. If they are all equal when you finish laying all the rolls in the pan, your final product will most likely be lopsided.)
Cover and let rise until doubled. This may take as long as 60-90 minutes, depending on the ambient temperature.
Bake at 350˚F (180˚C) for 35-40 minutes or until golden brown and baked through. If necessary, cover with foil to keep the top from over-browning. This burns easily on top, so observe it carefully.
Let bread sit for at least 5 minutes before turning it out onto a serving plate. Slice OR serve uncut and let people pull off what they want.

Notes

If you decide to use frozen bread dough, let the dough thaw completely before you start to roll it out. You will need about 30-32 ounces of dough to get the same volume as making this recipe from scratch.

Directions for making bread with a stand mixer or by hand:

To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.

Nutritionals will vary depending on which flavor roll you choose.

Nutritional Information