Description
Cherry Pie Monkey Bread
This delightful Cherry Pie Monkey Bread combines sweet cherry pie filling, graham cracker-coated dough balls, and a rich cream cheese icing for an irresistible treat. Perfect for breakfast or dessert, this pull-apart bread is easy to share and a guaranteed crowd-pleaser!
Ingredients:
Dough
1 tablespoon + 1/2 cup granulated sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
2/3 cup warm water (110-115°F)
4 1/4 cups all-purpose flour
2 tablespoons dry milk powder
1 teaspoon table salt
2/3 cup milk
2 tablespoons unsalted butter, melted
1 large egg, beaten
1 (21oz) can cherry pie filling
Filling
1/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
Icing
1 cup powdered sugar
4 ounces cream cheese, room temperature
2 tablespoons milk
1/2 teaspoon lemon juice
Instructions:
In a small bowl, dissolve 1 tablespoon sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
In a large bowl, combine 3 cups of flour, dry milk powder, and salt. Add milk, melted butter, egg, and yeast mixture; stir until dough forms.
Knead the dough for 10 minutes on a floured surface, or 5 minutes in a stand mixer until smooth, elastic, and slightly sticky, adding flour as needed.
Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 to 1 1/4 hours until doubled.
Mix graham cracker crumbs and sugar in a bowl for the filling. Dip each dough ball (1-inch pieces) into melted butter, then coat in graham cracker-sugar mixture.
Layer dough balls in a greased Bundt pan, spoon half of the cherry pie filling, then another layer of dough balls and remaining cherry pie filling. Top with more dough balls.
Cover and let the dough rise for 45 minutes until nearly doubled.
Preheat oven to 350°F. Bake for 40-45 minutes until golden brown and filling is bubbly. Cool for 10 minutes, then invert onto a plate.
Beat together icing ingredients until smooth. Drizzle over the warm bread and enjoy!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your yeast activates properly by using water between 110-115°F. After kneading, the dough should be smooth and slightly tacky. For the second rise in the Bundt pan, the dough balls should look puffy and nearly fill the pan. When baking, tent the pan with foil if the top browns too quickly. The bread is done when an internal thermometer reads 190°F and the cherry filling is bubbling vigorously at the edges.
Serving Suggestions
Serve this monkey bread warm for the best experience. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a breakfast or brunch gathering, complement it with savory items like scrambled eggs and bacon to balance the sweetness. Leftovers can be gently reheated in the microwave for 20-30 seconds to restore the soft, gooey texture.
How-to Summary
In summary: Activate yeast, make and knead a dough, let it rise, and shape into balls. Coat each ball in butter and a graham cracker-sugar mix. Layer the coated balls in a Bundt pan with cherry pie filling. Let rise again, then bake until golden. Finally, invert the baked bread and drizzle with cream cheese icing.
Frequently Asked Questions
Can I use canned biscuit dough instead? Yes, for a shortcut, use 3 cans of refrigerated biscuit dough. Cut each biscuit into quarters and proceed with the coating and layering steps.
How do I store leftovers? Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat before serving.
Can I use a different pie filling? Absolutely. Blueberry, apple, or peach pie filling are excellent substitutes that work with the same method.
Why didn’t my dough rise? This is usually due to old/inactive yeast or liquid that was too hot and killed the yeast. Always check the expiration date and use a thermometer.
Can I make this ahead of time? Yes, you can assemble the coated dough balls and layers in the pan, cover tightly, and refrigerate overnight. Let it sit at room temperature for 1 hour before baking the next day.
Common Mistakes to Avoid
- Using water that is too hot for the yeast, which will kill it and prevent rising.
- Over-flouring the dough during kneading, resulting in a dense, dry bread.
- Not letting the dough double in size during the rises; patience is key for a light texture.
- Inverting the bread while it’s still too hot, causing it to break apart. Cool in the pan for exactly 10 minutes.
- Adding the icing while the bread is piping hot, as it will melt and become too runny. Let it cool slightly.
Conclusion
This Cherry Pie Monkey Bread is a spectacular fusion of sweet, tart, and creamy flavors with an incredibly fun, pull-apart texture. While it requires time for the dough to rise, the process is straightforward and the impressive result is well worth the effort. Perfect for holidays, potlucks, or a special weekend treat, this recipe is sure to become a requested favorite. Enjoy the process and the delicious, shareable outcome!