Monkey Bread

This does not look or taste healthy but if you question it look at the comparison at the bottom of this post. I believe this was the first time I ever made dough from scratch and it wasn't too bad. I think I kneaded it a little too long in the kitchenaid and my sister in law suggested I try finishing the kneading by hand next time to make sure it doesn't get too dry. Agreed. That was really the only flaw to this. It was really fun to make rolling the little dough balls and then waiting for it to rise. I will definitely make this again but I will eat it right out of the oven because it was better when we popped it in the microwave for a bit. All in all a fantastic Sunday breakfast or Saturday night dessert! Somewhere between 4.5 and 5 stars (the half a star would only be because of the dry-ish dough so the recipe actually gets a 5 and my execution gets a 4.5.)

Source: Cooking Light

Serves: 16

Ingredients

• 13 ¹⁄₂ ounces all-purpose flour (about 3 cups)
• 4 ³⁄₄ ounces whole-wheat flour (about 1 cup)
• 1 teaspoon salt
• 1 package quick-rise yeast (about 2 1/4 teaspoons)
• 1 cup very warm fat-free milk (120° to 130°)
• ¹⁄₄ cup very warm orange juice (120° to 130°)
• ¹⁄₄ cup honey
• 2 tablespoons butter melted
• Cooking spray
• ¹⁄₂ cup granulated sugar
• ¹⁄₂ cup packed brown sugar
• 2 teaspoons ground cinnamon
• 4 ¹⁄₂ tablespoons fat-free milk divided
• 2 tablespoons butter melted
• ¹⁄₂ cup powdered sugar
• 1 tablespoon 1/3-less-fat cream cheese
• 1 teaspoon vanilla extract

Directions

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine 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 butter; mix dough at medium speed 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 (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
2. 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.
3. 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.
4. Preheat oven to 350°.
5. 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.

Amount Per Serving

Calories: 234

Fat: 3.4g

Cholesterol: 9mg

Sodium: 184mg

Fiber: 1.9g

Protein: 4.5g

Classic Monkey Bread                                         This Monkey Bread

556 calories per serving                                                    234 calories

960 mg sodium per serving                                              184 mg sodium

13 grams saturated fat                                                    2 grams saturated fat