Triple-Flavor Monkey Bread gives me that “kid in a candy store” feeling. Which one to choose? Cheese, cinnamon-sugar, or buttered? How about one of each?
Although I agree this bread is slightly more involved than the plain monkey bread recipe I published a few years ago, both are mixed and kneaded in the bread machine so the dough is super easy.
(You could also use frozen bread dough if you’re not into making yeast bread.) Allow a few extra minutes to roll it out.
I suggest you PIN this recipe for upcoming birthday dinners or holidays. You’ll be rewarded with oohs and ahhs and great appreciation for your effort. It’s my new favorite bread to take to people or make for a dinner party.
- One note about the roll-out: Because the cheese and cinnamon-sugar portions will proof/rise more slowly, I divide the dough into three balls, each slightly different in size. If you want to weigh each portion, measure out 9 ounces for the plain (buttered) dough, 10 ounces for the cheese dough, and 11 ounces for the cinnamon-sugar portion. Don’t have a kitchen scale? Eyeball it. As you can see by the weights, there’s not much difference–just a little. After you make it once, you’ll see what I mean.
- Warning: People often think this is a cake, especially if you serve it with the bottom side up. After we give thanks for our meal, I have learned to inform everybody what kind of treat they are looking at, or else I encourage one of my guests to tear off a piece or two just to get things started. Otherwise, you might end up with an untouched masterpiece because people think it is dessert.
- 1 c. warm milk
- 1¼ t. salt
- 1 large egg
- ¼ cup salted butter, softened + additional ¼ butter for dipping dough before adding to pan
- 3 tablespoons sugar
- 3¼ cups unbleached flour (hold back ¼ cup flour to use only if needed to make dough the right consistency
- 2¼ teaspoons bread machine or instant yeast
- 1 generous cup shredded Cheddar cheese
- 1 tablespoon milk
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- Dump all ingredients into bread machine in order listed. Select dough cycle and start.
- Check dough about 10 minutes into the mixing process. If too sticky, add the ¼ cup flour one tablespoon at a time. Dough should touch the side, then pull away--like the dough at the bottom of this picture.
- When dough cycle completes and dough has doubled in size, dump dough out of pan onto a floured surface. I like to use a floured silicone baking mat because it can go into the dishwasher.
- Divide dough into 3 parts. The dough for the cinnamon-sugar portion should be the largest at approximately 11 ounces if you want to weigh it. Use the second dough ball for the cheese portion (10 ounces), and the third ball will be (buttered) plain and should weigh around 9 ounces. Or just eyeball it.
- Take the largest dough ball and roll it into a large rectangle as big as you can get it. Brush surface with milk. Evenly spread sugar and cinnamon over the entire surface. Roll it tightly starting from the long end. Cut into 12 equal little pinwheels.
- Lightly dip/coat each pinwheel with butter 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 into a rectangle as large as you can. Sprinkle evenly with a generous cup of 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 ⅓ of the pan, leaving one third for the buttered rolls.
- Again, roll the smallest ball into a large rectangle. Slather with softened butter. Roll up tightly, starting with the long end, and cut roll into 12 pieces. Dip pinwheels in butter and fill in remaining ⅓ to ½ 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 degrees 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 watch 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.