What better way to express love than through food? Especially the sweet and buttery version. Yep, I normally try to stick to a healthy eating routine, but on the weekends, I tend to fudge a bit and pull out my comfort food repertoire. When my children have friends over for sleepovers on the weekend, this is what I serve in the morning: Monkey Bread. If you're a bread maker, it's quite easy to make, and it fits well within a lazy weekend schedule. I think Monkey Bread's primary appeal is the fact that it's like eating the gooey middle part of cinnamon roll---the part you save for last---but the whole thing is the center. Mmmmm.
Since recipes for Monkey Bread fill the Internet (even a chocolate version in that link), I am linking to a couple recipes that look like they "work" to me... If you want my exact recipe, please email me.
However, when I make Monkey Bread, I make a basic white bread dough in my bread machine the night before, allow it to rise for two hours and then cut it into balls approximately 1 1/2-inch in diameter. Spray a bundt pan (or monkey bread pan) with non-stick cooking spray. Dip the dough balls into melted butter (with a splash of vanilla) and then into a mixture of sugar, cinnamon and a hint of cardamom spice. Line the prepared pan with the dough balls, stacking them up when necessary. Fully cover the pan with plastic wrap. Allow them to rise for approximately 30-minutes and then place in the refrigerator overnight. Take the pan out an hour before baking and place the pan in a warm spot in your kitchen. Preheat the oven to 375-degrees. After an hour, remove the plastic wrap and bake the bread for approximately 35 minutes, or until the top is deep brown and an instant-read thermometer reads 190-degrees when inserted into the middle of the bread. Allow the bread to rest for 10 minutes and then invert onto a serving plate. Enjoy!!