Espresso Monkey Bread
Basically a giant bundt pan of gooey cinnamon rolls.Â
Balls of squishy espresso dough coasted in buttery cinnamon sugar drizzled with sticky espresso caramel.Â
Espresso Monkey Bread
Here’s Why You’ll Love This Espresso Monkey Bread:
Each bite is gooey and pillowy soft, reminiscent of the inside of a cinnamon roll
Perfect sharing treat for either breakfast or dessert. It makes a great special occasion centre piece!
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the cinnamon rolls soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar:Â Light brown sugar in the dough, both for flavour and to feed the yeast, and sweet flavor in those cinnamon balls.
Butter: You’ll need it for the dough, coating and glaze.
The first step is to activate your yeast. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.
Recipe