Comments on: monkey bread with cream cheese glaze http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/ Sat, 11 Feb 2012 22:10:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: karen http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1536209 karen Sun, 29 Jan 2012 08:18:32 +0000 http://smittenkitchen.com/?p=5697#comment-1536209 omg!!!!!! Made this today for a second time and I just can't get enough of it. I'm thinking about making a second one. It is so freaking easy and delicious, it's dangerous. I browned the butter completely and used dark brown sugar and the flavor was to die for. My only complaint is that there was definitely not enough glaze, I'm going to double it next time. DO AHEAD: for those wanting to do it ahead of time, I did mine the night before. I prepared the dough, dipped it in butter, coated it in sugar and put it all in the pan and put it straight in the freezer. I took it out early the next morning, it took about 6 hours to defrost and rise in a fairly warm place. It came out great! omg!!!!!! Made this today for a second time and I just can’t get enough of it. I’m thinking about making a second one. It is so freaking easy and delicious, it’s dangerous. I browned the butter completely and used dark brown sugar and the flavor was to die for. My only complaint is that there was definitely not enough glaze, I’m going to double it next time.

DO AHEAD: for those wanting to do it ahead of time, I did mine the night before. I prepared the dough, dipped it in butter, coated it in sugar and put it all in the pan and put it straight in the freezer. I took it out early the next morning, it took about 6 hours to defrost and rise in a fairly warm place. It came out great!

]]> By: KayeRye http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1515905 KayeRye Mon, 23 Jan 2012 02:16:07 +0000 http://smittenkitchen.com/?p=5697#comment-1515905 Well, I've been baking this fantastic bread since it was posted, and I've been using all 4T butter *in* the dough, less about 2t that I brush on the pan. No wonder it's always a little sticky... (I can't believe it took so many rereads for me to notice this!). But it's delicious with the extra butter -- doesn't go stale once it's cooled -- so I'm not gonna go back! I've made this, variously: -In 3 8"x4" loaf pans -In 1 10" Bundt -With AD yeast and an overnight 2nd rise in the fridge (which worked fine for me) -With a double-handful of crushed and toasted pecans mixed into the cinnamon-sugar mix -Using 4 oz. cream cheese instead of 3 oz. and adding milk and powdered sugar mostly by taste. (Best if the intended audience wants something a little less sweet). Well, I’ve been baking this fantastic bread since it was posted, and I’ve been using all 4T butter *in* the dough, less about 2t that I brush on the pan. No wonder it’s always a little sticky… (I can’t believe it took so many rereads for me to notice this!). But it’s delicious with the extra butter — doesn’t go stale once it’s cooled — so I’m not gonna go back!

I’ve made this, variously:
-In 3 8″x4″ loaf pans
-In 1 10″ Bundt
-With AD yeast and an overnight 2nd rise in the fridge (which worked fine for me)
-With a double-handful of crushed and toasted pecans mixed into the cinnamon-sugar mix
-Using 4 oz. cream cheese instead of 3 oz. and adding milk and powdered sugar mostly by taste. (Best if the intended audience wants something a little less sweet).

]]> By: anne http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1497536 anne Wed, 18 Jan 2012 22:26:11 +0000 http://smittenkitchen.com/?p=5697#comment-1497536 This was a perfect snow day activity. Thanks for the recipe! This was a perfect snow day activity. Thanks for the recipe!

]]> By: sarah http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1410951 sarah Wed, 04 Jan 2012 12:57:33 +0000 http://smittenkitchen.com/?p=5697#comment-1410951 This has become a boxing day tradition in our house..thank you....we call you dear auntie deb in our house......when someone stops by and nibbles something yummy.....oh, it is from dear auntei deb on the web! happy new year This has become a boxing day tradition in our house..thank you….we call you dear auntie deb in our house……when someone stops by and nibbles something yummy…..oh, it is from dear auntei deb on the web! happy new year

]]> By: Whitney http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1387830 Whitney Sat, 31 Dec 2011 18:23:04 +0000 http://smittenkitchen.com/?p=5697#comment-1387830 Making Monkey Bread yet again for a New Year's BBQ this afternoon. Keep making changes and one thing I do consistently now is to make the balls different sizes which also helps with the staggering of the balls. Thanks fora yummy recipe. As a raw dough eater this one is a winner too! Making Monkey Bread yet again for a New Year’s BBQ this afternoon. Keep making changes and one thing I do consistently now is to make the balls different sizes which also helps with the staggering of the balls. Thanks fora yummy recipe. As a raw dough eater this one is a winner too!

]]> By: Alison http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1383149 Alison Sat, 31 Dec 2011 03:04:58 +0000 http://smittenkitchen.com/?p=5697#comment-1383149 I requested this for my birthday cake this year. It stuck to the pan a little bit (it was more of a 'monkey pile') but it was SO GOOD. Four of us polished off the whole thing in less than ten minutes. I may never eat again. I requested this for my birthday cake this year. It stuck to the pan a little bit (it was more of a ‘monkey pile’) but it was SO GOOD. Four of us polished off the whole thing in less than ten minutes. I may never eat again.

]]> By: deb http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1318884 deb Mon, 19 Dec 2011 00:54:27 +0000 http://smittenkitchen.com/?p=5697#comment-1318884 Leaving it out at room temperature would give it too much time to rise, and the yeast would stop working. There are some recipes that allow for very long room temperature rises, but they use only a pinch of yeast. Leaving it out at room temperature would give it too much time to rise, and the yeast would stop working. There are some recipes that allow for very long room temperature rises, but they use only a pinch of yeast.

]]> By: Lisa http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1316631 Lisa Sun, 18 Dec 2011 16:52:27 +0000 http://smittenkitchen.com/?p=5697#comment-1316631 Can't wait to try this for Christmas morning with my new bundt pan! What about starting the night before you serve but just leaving it out on the countertop after the first rise? This so you don't have to wait for it to return to room temp when you wake up? I'm not so familiar with yeast so wondering if this is okay. Thanks for any input! Can’t wait to try this for Christmas morning with my new bundt pan! What about starting the night before you serve but just leaving it out on the countertop after the first rise? This so you don’t have to wait for it to return to room temp when you wake up? I’m not so familiar with yeast so wondering if this is okay. Thanks for any input!

]]> By: Annie http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1224242 Annie Mon, 28 Nov 2011 20:36:11 +0000 http://smittenkitchen.com/?p=5697#comment-1224242 Sorry, you already answered my question above! Please disregard my comment and keep up the great work. :) Sorry, you already answered my question above! Please disregard my comment and keep up the great work. :)

]]> By: Annie http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/#comment-1224233 Annie Mon, 28 Nov 2011 20:33:47 +0000 http://smittenkitchen.com/?p=5697#comment-1224233 Deb, do you think any of the steps could be done ahead of time? I'm thinking about this for Christmas morning and thinking I'd like to do some of the process the night before... Deb, do you think any of the steps could be done ahead of time? I’m thinking about this for Christmas morning and thinking I’d like to do some of the process the night before…

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