Monkey Bread

Brioche dough, cinnamon streusel topping and a creamy caramel sauce come together to make this delicious treat.

I made all of the components in advance so only assembly, proofing and baking time were required on serving day. The first step was to dip the brioche pieces, which had been rolled ¼” thick, cut into squares and frozen overnight, into sweetened, cinnamon-y sour cream and arrange them in tulip-shaped cupcake liners. Proofing time was quite long as the dough first had to defrost before it started to rise, so one had to allow time for this. With a 6:30 am start on Easter morning, they were ready by 10:30am.

The monkey breads were quite large though not as filling as one might expect; they weren’t very sweet on their own so the caramel sauce was a nice addition. With all the work involved, I had hoped these would be spectacular; they fell a little short of expectations with a too salty streusel topping and too high a baking temperature for my oven.