Cinnamon Monkey Bread

Warning: This recipe will take a lot of time

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This is a great tasting pull-apart cinnamon monkey bread. It is not easy, but is a awesome dessert. This is a crowd pleaser. It is made of cinnamon rolls baked together. One of my favorite parts is the cram cheese drizzle.

Ingredients:

3 cups all-purpose flour

1/4 ounce active dry yeast (Or 1 package rapid-rise active dry yeast)

1 teaspoon salt

1 cup warm water (120 degrees F)

2 tablespoons butter, melted

5 tablespoons butter, very soft, divided

1/2 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon coarse salt

1 cup confectioners’ sugar

2 ounces cream cheese, softened

3 tablespoons milk

Directions:

1. Combine the flour, yeast, and 1 teaspoon salt in large bowl of stand mixer. Stir in water and 2 tablespoons melted butter to form a rough dough. Knead with dough hook at low speed for 5 to 7 minutes or until dough is smooth and elastic.
2. Shape dough into a ball. Place in greased bowl and turn to grease top. Cover and let rise in a warm place for about 1 hour or until doubled in size.
3. Grease 12 cup (10-inch) bundt pan with 1 tablespoon soft butter. Combine brown sugar, cinnamon, and coarse salt in shallow bowl. Turn out dough onto lightly floured surface. Roll dough into 24X16-inch rectangle. Cut lengthwise into four 24X4-inch strips.
4. Spread 1 tablespoon softened butter over each dough strip. Sprinkle each strip evenly with your cinnamon sugar, pressing gently to adhere. Starting with long side, roll up dough jelly-roll style and pinch the seam to seal. Cut crosswise into 1-inch slices. Layer slices in prepared pan, placing cut sides of slices against side of the pan. Cover and let rise in warm place for 30 minutes or until dough is puffy. Preheat oven to 350 degrees F
5. Bake 20 to 25 minutes or until bread is firm and lightly browned. Loosen edges of bread with knife and immediately put onto serving plate. Cool slightly.
6. Whisk confectioners’ sugar, cream cheese, and milk in medium sizes bowl until smooth. Drizzle over bread. Serve warm.

Source: Monkey Breads and More