As is my hope for anything I decide to babble on about on here, I wanted my post on monkey bread to sound informed. But as I sat down to stream of consciousness off into the WordPress abyss about the trials and tribulations of making this Strawberry Nutella Cinnamon Roll Monkey bread, I realized, fingers hovering over the keyboard ready to rumble, that I actually had no idea what monkey bread actually is. I think that this skillet full of sweet, doughy, deliciousness that I had made could be considered monkey bread by the experts of the pastry world. But I really started this recipe off with cinnamon roll dough, which is what I’ve always just kind of imagined imagined in my head monkey bread to be made of. Then, I pulled the cinnamon roll dough apart into chunks, arranged it in a skillet, and stuffed it with strawberries and Nutella. I couldn’t help but wonder: was my sweet, sticky skillet actually considered monkey bread, or was it a monkey bread imposter?
You can see why I needed to fact check myself before I wrote this post; I really had no idea what I was talking about here. So, I googled, “Is monkey bread dough different than cinnamon roll dough?” And the next thing you know, not only had I not found the answer to the question I set out with, but rather, I found myself scrolling through the many different culinary legends attempting to explain the origins of the name “monkey bread”. There’s honestly too many different stories to list, and they all sound pretty legit to me, so I’ll just share my favorite one, and then I’ll leave you to your baking.
Some say that the method in which you are meant to eat monkey bread, by picking it apart and eating it with your fingers, is not unlike a monkey picking and grooming his monkey friend.
I just really love that image so much. This dessert already made me so happy, I didn’t think I could love it any more than I already did.
So, although I am not leaving with you today any more knowledge about the delicious pastry known as “monkey bread” than you entered this post with, and like I mentioned, I’m still not even sure if this recipe is actually monkey bread, what I leave you with is this: a warm skillet that’s full of soft and gooey chunks of cinnamon-sugar filled cinnamon roll dough, and stuffed with delicious strawberries (they’re so good this time of year) and smothered in Nutella. And, although I ate this skillet with a fork, due to the mass amounts of Nutella I decided to add, the next time I make monkey bread, you better believe I’m going in monkey-style.🐒
Strawberry Nutella Cinnamon Roll Monkey Bread
Ingredients
For the Dough:
- 2 1/4 tsp active dry yeast
- 1 cup water warm
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 2 large eggs
- 7 tbsp unsalted butter divided
- 4 1/2 cups flour plus more for needing
- 2 tsp kosher salt
- For the Cinnamon Filling:
- 1/2 cup 1 stick unsalted butter, softened
- 1 1/2 cups light brown sugar packed
- 2 tbsp ground cinnamon
- For the Topping:
- 12-15 strawberries cut into pieces
- 1 cup Nutella divided
Instructions
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In the bowl of a stand mixer fitted with a dough hook, mix together the warm water and sugar. Then, mix in the yeast. Allow the mixture to sit for about 10-15 minutes.
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Melt 6 tbsp of butter in a microwave-safe bowl (save the remaining 1 tbsp for later). Mix the butter, buttermilk and eggs to the yeast mixture. Mix on low, and add about 2/3 of the flour to the bowl. Then, add the salt, continue to mix, and add the remaining flour. Mix with the dough hook for about 4-5 minutes. If the dough becomes too sticky, add more flour, 1 tbsp at a time. Lightly dust a work surface and knead the dough a few times.
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Spread the remaining 1 tbsp of softened butter on the inside of a medium-sized bowl. Put the dough ball into the butter-coated bowl and wrap tightly with plastic wrap. Let the dough rise for about 60 minutes.
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Meanwhile, make the cinnamon sugar filling by mixing the melted butter, brown sugar and cinnamon together.
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Preheat the oven to 350°F and prepare an 8" or 9" cast iron skillet by buttering the bottom and edges.
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Once the dough has nearly doubled in size, roll it out on a floured work surface into a large rectangle. Spread the cinnamon sugar filling on the inside, and roll the dough up from the long edge. Cut the roll into chunks, and arrange the chunks into a buttered skillet. Stuff the cut up strawberries around the chunks of dough. Using about 1/2 cup of Nutella and reserving the rest for later, spread dollops of Nutella within the chunks of dough and strawberries. Bake for about 20 minutes, and drizzle the remaining Nutella on top. Cool for about 15 minutes before serving. Enjoy!
You NEVER mentioned flour in your recipe…so how much flour do we need to get this thing going???
Ah, so sorry about that! It’s all fixed. You use 4 1/2 cups of flour, plus more for kneading.
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