I have to admit that I have never made Monkey Bread before. My brother’s used to make it when they were younger, but I’d already left the house for college. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. You know just what I am talking about. This is perhaps why my husband only made them when I wasn’t around. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Luckily, my boys and their friends came home and saved me from eating the entire pan.
Brioche Monkey Bread:
1 cup sugar
1 tablespoon cinnamon
1 stick (4 ounces) unsalted butter, plus more for the pan
1/2 cup brown sugar, well packed
1/4 teaspoon salt
To make the Monkey Bread:
Butter a 9×5 Loaf Pan
Preheat the oven to 350°F.
Place the loaf pan in the oven on top of a sheet pan, just in case the caramel bubbles over the top. Bake for about 40 minutes