This recipe originated at www.laurenslatest.com if you would like to check it out. I adapted it slightly. Further, I made it in a bundt pan, but if you use an angel food cake pan with a removable bottom, make sure to wrap the bottom of the pan in foil first so butter and sugar do not leak out and make a mess of your oven. This monkey bread (as most monkey breads, I would guess) is best eaten while still warm. Hey, it's a tough job, but someone has to do it! Enjoy...we sure did!
Ingredients:
for the dough-
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour
for the coating-
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
for the glaze-
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons half & half {or milk}
1/8 teaspoon vanilla extract
Directions:
In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together.
Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.
Lightly grease a bundt or angel food cake pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.
Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.
While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half & half and vanilla together in a small bowl until smooth.
Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
