RUBY’S CINNAMON MONKEY BREAD

RUBY’S CINNAMON MONKEY BREAD

This is the recipe that started me off on a new tack when a friend found out I had a cooking blog and that I focused on easy to make, minimal boat-friendly dishes….and that onboard we are without a conventional oven.  She gave me this recipe of hers to try out to see if it would be appropriate to cook in my Omnia stove top oven.  The answer, a resounding YES!…and a new Galley Kat category was created: Friend’s Faves.

Her original used a commercial brand of biscuit dough but you know me by now, I try whenever possible and practical to make my own stuff from ingredients I have on hand.  In this case I used my favourite  yogurt biscuit recipe.

Definitely not for the diet conscious but just a bite or two with a cup of tea was so satisfying. It would be the perfect bring-along for a gathering…that is if you are into sharing, although it was pretty difficult for us to keep from pulling off little morsels of super moist buttery drippy sweetness, so you may want to make a second batch for when you are in a more giving mood.

Thanks to my very good friend Ruby for allowing me to share this recipe with you. To see the rest of my Galley Peeps recipes simply go to categories found on the right side bar, click the scroll down menus and select Friend’s Faves and away you go…

Ruby’s Cinnamon Monkey Bread

It was with great difficulty that I categorize this recipe. Very share-worthy for a gathering, lovely with your morning coffee, a sweet dessert, but it is after all bread-based, so here it lies.
Servings 12
Calories 222kcal
Author www.seasaltgalleykat.com

Equipment

  • Omnia stove top oven (for the ovenless)
  • Bundt pan (for conventional oven users)
  • Small saucepan

Ingredients

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups Plain Greek yogurt
  • 1/2 cup white sugar
  • 2 tsp cinnamon more if you like
  • 1/4 cup butter melted
  • 1/4 cup brown sugar

Glaze (optional)

  • 1 cup powdered sugar
  • 2 tbsp milk

Instructions

  • In a large bowl whisk flour, baking powder and salt together. Add yogurt and gently stir to combine.
  • Dump the mixture onto a well floured surface and fold into itself a few times adding a sprinkling of flour (about 1 tbsp each addition) if the dough is too sticky to handle
  • Using a 1” scoop, form small balls of dough. You should end up with about 24.
  • In a small bowl combine white sugar and cinnamon and roll each ball in the mixture, coating well. Arrange the balls evenly in the prepared bundt pan or Omnia pan
  • In a small saucepan melt butter and stir in brown sugar until completely dissolved. You may need to bring it to a boil to make sure it is well combined. Cool slightly then pour evenly over the dough balls.

For Omnia stove top

  • Cover the pan and set on pre-heated base plate for five minutes on high then reduce heat to medium low and continue cooking for about 30 minutes or until the sugar is caramelized and biscuits are beginning to brown.

For conventional oven

  • Place bundt pan in pre-heated 350 ° oven and bake for 30-35 minutes

After baking

  • Cool for 10 minutes then invert onto serving plate
  • Drizzle with powdered sugar/ milk glaze if using. Pull apart piece by piece.

Nutrition

Calories: 222kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 244mg | Potassium: 205mg | Fiber: 1g | Sugar: 24g | Vitamin A: 118IU | Calcium: 106mg | Iron: 1mg

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