Are you a fan of Monkey Bread? Ever tried this Cinnamon Maple Syrup version??
Looking for a sweet and savory recipe that is sure to please any sweet tooth? Look no further. Much like my previous recipe for my Maple Syrup + Bacon Monkey Bread (Find it: Here!), this recipe is one that will leave you singing with a much sweeter tune from your way out of the kitchen to your favorite spot on the couch. Trust me. But don’t be mistaken by it’s size. It will be devoured in no time once you’ve taken that first bite and realized that it’s truly heaven sent. Haha!
Enough with my bragging about this recipe. So, the day has finally arrived for my vegan food journey to begin. It’s a new month and it’s time for new patterns. I literally did some major “spring cleaning” in my refrigerator and food cabinets to detoxify and make room for vegan ingredients. It was tough, Ya’ll! As I tossed out every dairy, corn starch, egg, and honey based product, and more, I could feel my taste buds crying for help. Haha. Just kidding! Honestly, I do feel free and I am truly excited to be embarking on such a journey. In addition, I’m going Gluten-Free, but my husband won’t be doing the No Gluten walk with me(at least not all the time). But I’m so grateful for his support with our family eating healthier. A family that eats well together, stays together, right?
But I must admit that going vegan can be a bit overwhelming when it comes to picking out all the ingredients that belong and don’t belong. However, I know that it’s not about being perfect but more about being better and having a better lifestyle (no offense to non-vegans, of course!) therefore,I’ll be open to learning and better understanding this journey as I go. Anyway, I’m super thrilled to share future recipes with you all, that will not disappoint whatsoever! I REFUSE to go flavorless with this new diet. Anyone with me? And I know that you all want to continue receiving great flavor and it won’t stop here. So keep your eyes peeled!
Anyway, be sure to check out the recipe below so that you can give it a sweet try! Nom Nom!
- 1 package yeast
- 1/4 cup warm water
- 1 1/4 cup warm milk (nothing less than 2% milk can be used due to the fat content needed)
- 1/3 cup butter (melted)
- 2 eggs
- 1/2 cup sugar
- 1 tsp salt
- 5 cups flour
- 1/2 cup maple syrup
- 2 cups sugar
- 1/2 cup cinnamon
- 5 Tbsps butter (melted)
In a large bowl dissolve yeast in warm water (Make sure that it is NOT hot). Add warm milk, melted butter, sugar, eggs, salt and half of the flour (2 1/2 cups).
Beat on medium speed for 3 minutes or until well combined. Then stir in remaining flour until it forms a firm dough. Turn onto a floured surface and knead until smooth and elastic (about 7-8 minutes) OR use the kneading piece from your KitchenAid mixer.
Place in a lightly greased bowl (using olive oil on a paper towel) and turn over to get the whole dough ball greasy. Cover and let rise for about an hour or until dough doubles in size.
When dough is risen, punch it down and form into 35-40 small balls.
Prepare 5 Tbsps of butter in a small bowl and melt. Add sugar and cinnamon in medium bowl and stir together.
Dip each small ball of dough in butter and then "roll around" in sugar-cinnamon mixture and layer in bundt pan.
Preheat oven to 350 degrees Fahrenheit.
Pour about 1/3 of the maple syrup in the bundt pan halfway through the layering of dough balls. Add remaining dough balls and top with remaining syrup. Cover and let rise about 40 minutes, until doubled in size again.
Bake for 30-35 minutes or until golden brown. Cool for 10 minutes or so, then turn up-side down onto a serving plate.
Wallah! Bon Appetite!