Make Ahead
Monkey (Ginger)Bread
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89 Reviews
problemtrick
April 13, 2024
I want to eat this cake right now; it looks so delicious. It will be better to eat it when playing games using The Best Graphics Card Under 200
Catie M.
December 15, 2020
I make this recipe almost yearly and drop it off raw to close friends and family the day before Christmas so they can bake it fresh Christmas morning. This year I want to make it for my in-laws but the only time frame I have to drop it off to them is a week before Christmas. Has anyone had any success making it that far in advance? Does it work better if you freeze it? Does it hold in the fridge for a whole week? Thanks in advance!
SouthernSnacker
December 25, 2018
I know this is an older recipe, but I just have to share. I've made this every Christmas Eve for probably the last 7 years. It's our Christmas tradition. I actually do the prep the night before, steps 1-8 while watching A Christmas Story, and then bake in the morning. It probably doesn't rise quite as much as it would/should, but it's still delicious. Love this recipe so much!!
Adelucchi
January 1, 2013
Haven't thought about monkey bread in ages. Decided to make this one for my birthday brunch. Visiting and my host didn't have a bunt pan. So I followed the recipe except I substituted dark brown sugar for molasses and half white whole wheat flour. Placed the sugared balls in a round Pyrex dish. Came out great!! Want to try it in a bunt pan. Thanks so much for a new twist on te old monkey bread.
etrets
December 25, 2012
This didn't really rise for me a second time, though it looked beautiful after the first rise. Do I need to punch it down more in between the two?
cherylynne1
December 17, 2012
Must use a bundt pan. I didn't and realized as my guests started pulling it apart-- the middle was still dough. Ugh. I may get a bundt pan from Santa now.
gingerlover4ever
February 1, 2012
I made this cake and substituted Domaine de Canton for the fresh ginger and it was amazing!! I highly recommend it.
hardlikearmour
January 31, 2012
Delicious doesn't do this justice! I ate far too many balls of this miraculous creation. Thanks, AC!
daisybrain
December 25, 2011
Made this today for Christmas at home. What a success. Making it again for our New Year's Day festivities. Be careful with the cloves though. I probably could have used a little less.
arielleclementine
December 28, 2011
oh thank you! sorry if i was a bit heavy-handed with the cloves- i love love ground clove, but i know many people think it's overpowering. i'll be making this in a few weeks, and i think i'll borrow a page from smitten kitchen and top it with a cream cheese glaze, just to put it completely over the top: http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/ thanks again for trying my recipe :)
Lori L.
November 29, 2011
I made this last year. Twice. The first time I was half asleep and didn't see the directions for letting the bread rise again before baking. We ate some anyways it looked so good. The second time it was perfect and so, so delicious. I can't wait to make it again.
alexmr
November 26, 2011
so delicious! Can't wait to make it for Christmas morning... maybe a few more test runs before then too ;-)
arielleclementine
November 28, 2011
haha! thank you so much! ps- your baby and puppy are adorable- so much cute!
AntoniaJames
November 25, 2011
Saved and printed for the December holidays. My boys are going to love it. ;o)
Anitalectric
February 2, 2011
I wish my sister would have kids already so I could make this with them. When we were kids, we had a better homes and gardens kid's coobook and there was a recipe for something like this that involved grands biscuits and hershey's kisses. It was so much fun to make!
This recipe looks like it would be easy to veganize, too, but substituting coconut milk and coconut cream.
This recipe looks like it would be easy to veganize, too, but substituting coconut milk and coconut cream.
arielleclementine
November 28, 2011
i love any and all forms of monkey bread! thanks for the vegan tips!!
ourlastsupper
December 30, 2010
I made this for Christmas morning, too! I followed your do-ahead instructions and it worked perfectly. It was the hit of the breakfast buffet. Thanks for sharing it with us.
Katy
December 27, 2010
I did in fact make this for Christmas morning breakfast - it was absolutely delicious. Our house gets pretty cold overnight, so I just left the pan out on the counter for the second rise and baked it when we got up. I was impressed by how well the spicy flavors came through, it's a great recipe!
arielleclementine
December 27, 2010
oh hooray! i'm so glad you liked it! thanks for the kind feedback :)
kary
December 19, 2010
Do you think it would work to form it into the balls and put into the pan and then refrigerate that overnight? Then let come to room-temp and bake?
(I know it's really cool that you can refrigerate the dough overnight and this may just be pushing the envelope too far. But I'm curious. Would fit into schedule better.)
(I know it's really cool that you can refrigerate the dough overnight and this may just be pushing the envelope too far. But I'm curious. Would fit into schedule better.)
arielleclementine
December 20, 2010
hi kary! i have tried this, and it worked just fine! here's how it went down: i did steps 1-7 as written the night before, covered the bundt pan with with plastic wrap, and put it in the fridge overnight. 9 hours later, the dough had barely risen at all. i took it out of the fridge and let it sit for an hour (it rose just a bit more) and then baked, following the directions in step 9. it came out great! i think the flavor might be a little bit more intensified, but i think that's a good thing, and it sure made this morning easy! thanks!
Waverly
December 17, 2010
This contest may be the most difficult yet! Both of these finalists' recipes look divine. Ultimately, it was the caramel and ginger that won me over. I cannot wait to make this. Lovely! Congratulations on being a finalist.
arielleclementine
December 17, 2010
that is so sweet of you! i really hope you like it :) as far as gift-giving goes, this bread is really best when eaten 15 minutes or so after being pulled out of the oven, when the caramel is still warm and sticky...
Threemealsaday
December 17, 2010
Excellent idea and twist on monkeybread. This is a must try for us this holiday season. Congrats on your creation.
Stuart
Stuart
monkeymom
December 17, 2010
So many weeks it is so tough to choose! But how could I not vote for monkeybread? Congrats arielleclementine!
gingerroot
December 16, 2010
I love monkeybread, and your gingerbread version sounds scrumptious!! Congrats on being a finalist!!
mrslarkin
December 16, 2010
Happy dance!!!!!! And just in time for Festivus! Congrats on the EP and the finals, arielleclementine! ?
MrsWheelbarrow
December 16, 2010
Oh my. I really want this now. It looks lovely in the bundt pan, too. Seriously, after reading recipe & comments, I know I'll eat most of it myself, and only hope I can hold off until Festivus, or the grievance you'll be hearing is how tight my jeans have gotten.
arielleclementine
December 16, 2010
thank you so much! i know- the one in the picture is so perfect- mine looked much more, shall we say, rustic? a very happy festivus to you!
fiveandspice
December 16, 2010
Congrats! this looks beyond delicious. If I make this, I already know I will devour the whole thing by myself!
Suz2622
December 15, 2010
Has anyone tried the suggestion on step 8... Ref rig over night??
AntoniaJames
December 15, 2010
I haven't but based on experience, and looking at the amount of yeast, and the fact that ingredients are warmed before a fairly significant kneading period, my prediction is that the dough would rise quite a bit in the fridge. You can tie it down into a strong plastic bag, but all that yeast activity might give it kind of a beery taste. I don't know for sure with this recipe, but that's just what I think might happen. If I wanted to make the dough the night before, I'd reduce the amount of yeast and start with cold milk and butter. ;o)
arielleclementine
December 16, 2010
hi Suz2622! i'll make this again tonight and test the overnight rise and report back. thanks for your expertise, AntoniaJames! you're probably right (i know what an accomplished baker you are!), so thanks for the suggestions in case the dough ends up rising too much over night!
arielleclementine
December 17, 2010
the results of the experiment are in! here are my findings: i did steps 1-7 as written last night, covered the bundt pan with with plastic wrap, and put it in the fridge overnight. 9 hours later, the dough had barely risen at all. i took it out of the fridge and let it sit for an hour (it rose just a bit more) and then baked, following the directions in step 9. it came out great! i think the flavor might be a little bit more intensified, but i think that's a good thing, and it sure made this morning easy!
cheese1227
December 14, 2010
I think we share culinary karma or something. I typically love your recipes. And what made me write is that last week I was working on a ginger monkey bread recipe for the best breakfast food because I was thinking that it would be a grown-up twist on a kid favorite and just could not get it right enough to submit. I was trying to work crystalized ginger into the mix, but putting it in the dough was not quite right and putting it in between the pieces of dough was not quite right either. Any thoughts on how to add it to yours? I just love that firey bite it gives your tonsils.
arielleclementine
December 15, 2010
oh wow! that's amazing! i think this one would definitely benefit from the kick of crystalized ginger. i would have thought that you could have kneaded it into the dough, but if you already tried that and it was weird this might work: smitten kitchen added a cream cheese glaze to her monkey bread- perhaps you could do the same but have it studded with ginger? i would be all over that.
Beth
December 6, 2014
Cheese, try grating some fresh ginger into the molasses mixture and I would most definitely mince up some candied ginger to sprinkle on top of a fabulous glaze. A triple hit of gingery wonder!
Arielle, this is an awesome recipe! My family makes gingerbread something for Christmas breakfast, and now we have your wonderful take on our favorite holiday flavor to add to the mix. Thanks so much! :-)
Arielle, this is an awesome recipe! My family makes gingerbread something for Christmas breakfast, and now we have your wonderful take on our favorite holiday flavor to add to the mix. Thanks so much! :-)
nannydeb
December 10, 2010
I just saw this and can't wait to make it for company this weekend! I wish I had some right now...
Sagegreen
December 10, 2010
Thanks, arielleclementine. I have never made monkey bread, but love your use of ginger in this one.
aargersi
December 10, 2010
This looks SO GOOD! You are saint for getting up at 5 and making it, and then forming 64 dough balls ... it looks completely worth the effort!
arielleclementine
December 10, 2010
haha! no way girl! i made this last night and we ate it for dinner with homemade potato chips! that's just how i roll...
mrslarkin
December 10, 2010
Hooray for monkey bread!! I was hoping someone would submit one of these! Aren't they fun?
arielleclementine
December 10, 2010
thanks, mrslarkin! yes, they're so fun! my headnote came out sounding snarky, but i really do love having everyone gather around and pull it apart.
mrslarkin
December 10, 2010
Hey, this would be fantastic for Festivus and the Airing of Grievances! My siblings would pro'ly resort to throwing the balls at each other.
arielleclementine
December 10, 2010
haha!! so true! we celebrate festivus every december 23! we have taken to omitting the airing of grievances though- too raw!
hardlikearmour
December 10, 2010
This looks sooooo delicious. I love a monkey bread recipe made with homemade dough instead of canned biscuits.
arielleclementine
December 10, 2010
thanks so much! it is a really fun dough to work with- smells like christmas!
monkeymom
December 10, 2010
your monkey will be really lucky to have this!
arielleclementine
December 10, 2010
haha! thank you! that means a lot coming from the original monkeymom!
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