Canadian Yummy Maple Monkey Bread
Indulge in the irresistible sweetness of Canadian Yummy Maple Monkey Bread, a gooey, pull-apart treat that's perfect for breakfast, brunch, or dessert. This recipe combines fluffy homemade dough balls coated in a buttery cinnamon-sugar mix, layered in a bundt pan, and finished with a generous drizzle of rich maple syrup for that iconic Canadian touch. Once baked to golden perfection, this sticky and addictive bread is incredibly soft on the inside with a caramelized maple-cinnamon crust. With simple pantry ingredients and an easy step-by-step process, this decadent monkey bread is a comforting crowd-pleaser that’s sure to be the star of your table. Serve it warm and watch as everyone eagerly pulls apart this unforgettable sweet treat!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Milk
- 4 tablespoons Butter (unsalted)
- 1 large Egg
- 1 cup Brown sugar
- 2 teaspoons Cinnamon
- 0.5 cup Maple syrup
- 6 tablespoons Butter (unsalted, melted)
- Cooking spray
Instructions
In a large bowl or the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, instant yeast, and salt.
In a small saucepan, heat the milk and 4 tablespoons of butter until the butter is melted and the mixture is warm but not boiling (around 110°F/45°C).
Add the milk-butter mixture and the egg to the dry ingredients and mix until a soft dough forms. Knead the dough for 7-10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook attachment until it becomes smooth and elastic.
Transfer the dough to a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare a bundt pan by spraying it generously with cooking spray. In a medium bowl, mix together the brown sugar and cinnamon. In another bowl, melt the remaining 6 tablespoons of butter.
Punch down the dough and divide it into small pieces (about 1-inch balls). Roll each piece into a rough ball shape.
Dip each dough ball into the melted butter, then roll it in the cinnamon-brown sugar mixture to coat. Layer the coated dough balls evenly in the prepared bundt pan.
Once all the dough balls are in the pan, drizzle the maple syrup evenly over the top.
Cover the bundt pan with plastic wrap and let the dough rest for 20-30 minutes until slightly puffed.
Preheat your oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes, or until golden brown and cooked through. If the top begins to brown too quickly, cover the pan loosely with aluminum foil partway through baking.
Allow the monkey bread to cool in the pan for 5-10 minutes before inverting it onto a serving plate. Serve warm and enjoy the gooey, maple-filled goodness!
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 567.4 g | 206% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 284.6 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 585 mg | 45% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
