Monkey Bread (Light)

Nutritional Information Amount per serving Calories: 234 Fat: 3.4g Saturated fat: 2g Monounsaturated fat: 0.8g Polyunsaturated fat: 0.3g Protein: 4.5g Carbohydrate: 47.2g Fiber: 1.9g Cholesterol: 9mg Iron: 1.5mg Sodium: 184mg Calcium: 43mg

Monkey Bread (Light)
Monkey Bread (Light)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 13 1/2

    ounces all-purpose flour (about 3 cups)

  • 4 3/4

    ounces whole-wheat flour (about 1 cup)

  • 1

    teaspoon salt 1 package quick-rise yeast (about 2 1/4 teaspoons)

  • 1

    cup very warm fat-free milk (120° to 130°)

  • 1/4

    cup very warm orange juice (120° to 130°)

  • 1/4

    cup honey

  • 2

    tablespoons butter, melted

  • Cooking spray

  • 1/2

    cup granulated sugar

  • 1/2

    cup packed brown sugar

  • 2

    teaspoons ground cinnamon

  • 4 1/2

    tablespoons fat-free milk, divided

  • 2

    tablespoons butter, melted

  • 1/2

    cup powdered sugar

  • 1

    tablespoon 1/3-less-fat cream cheese 1 teaspoon vanilla extract

Directions

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) 2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk. 3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size. 4. Preheat oven to 350°. 5. Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

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