Monkey Bread (Light)

By sheilaolim

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

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

Details

Servings 16

Preparation

Step 1

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.