Make Ahead
Monkey (Ginger)Bread
Popular on Food52
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...
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