Red Velvet Monkey Bread
We don’t repeat many desserts in this house. But these? These will be happening again.
Really, really, soon.
And, can I just say THANK YOU to the person who found a way to turn cake mix into a yeasty dough? Because, oh. my. gosh. You have changed my life. Seriously amazing stuff right here.
I based this dough recipe off of the [oh-my-gorgeous] Red Velvet Cinnamon Rolls I found on no. 2 pencil, and it looks like she worked off of a recipe straight from Duncan Hines.
I wasn’t sure the ooey-gooey-caramely-cinnamony monkey bread taste would really jive with the Red Velvet, but I’ll say it again: o-m-g-soooooooooo good! My doubts couldn’t have been more wrong– everything jived perfectly.
Top it off with cream cheese frosting and chopped pecans, and voila! Classic Red Velvet all done up for breakfast.
Recipe adapted from: no. 2 pencil
For the dough:
- 1 box of Duncan Hines Signature Red Velvet Cake Mix
- 1 Tbsp. active dry yeast
- 2 1/2 cups of warm water
- 1 teaspoon of kosher salt
- 1 teaspoon of vanilla extract
- 5 cups of all-purpose flour
For the Monkey Bread:
- 1 cup sugar
- 1 Tbsp. cinnamon
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup butter
Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- optional: chopped pecans
- Fill a bowl or measuring cup with 2 1/2 cups warm (bath-like) water. I like to use a 4-cup measuring cup. Sprinkle the yeast over top and let rest.
- Meanwhile, mix together the cake mix, salt, and flour in the bowl of a stand mixer.
- Once the yeast has proofed (looks foamy), pour the yeast and water into the mixing bowl. Add the vanilla. Attach the dough hook, and mix on a low speed until dough forms (add more flour if a dough ball doesn't form).
- With floured hands, remove the dough from the bowl and spray non stick cooking spray generously inside the bowl. Also spray the top of the dough. Cover and let rise until doubled in size (I always set mine on a heating pad to rise, so it's done in about 30 minutes).
- While dough is rising, prepare the cinnamon sugar by mixing together the cinnamon and the granulated sugar in a gallon sized zip top bag. Set aside.
- Prepare the bundt pan by generously greasing and flouring the inside of the pan. Set aside.
- Once risen, punch down the dough and split it into two even portions. Cover one portion and set aside (either for another monkey bread, or to make an actual bread loaf-- like I did).
- Pinch of golf ball sized portions of the dough and place into the zip top bag filled with sugar (I did 4-5 balls at a time). Seal bag and shake until the dough is thorough coated. Place each dough ball into the prepared bundt pan. Continue with the rest of the dough. Bundt pan should be about halfway full.
- Cover and let rise in a warm place for about 20 minutes.
- Meanwhile, place the butter, brown sugar, and honey in a microwave safe bowl. Microwave for 1 minute (or until butter is melted) and whisk until combined. Pour evenly over top of the dough in the bundt pan.
- Bake at 400 degrees for 35-45 minutes or until a toothpick inserted into the dough comes out clean.
- Let cool for 10 minutes. Meanwhile, use a hand mixer to beat together the cream cheese, sugar, and vanilla until smooth.
- Gently push a rubber spatula down the sides of the bundt pan to loosen the dough from the sides of the pan. Invert the bread onto a plate. Spread the cream cheese frosting over top (or you can pipe it on like I did) and sprinkle on the chopped pecans. Serve warm!
Notes about this recipe:
- Yes, I know you usually use powdered sugar in cream cheese frosting. Just trust me here– after about 5 minutes, the frosting won’t have a grainy texture at all!
- If the bread breaks apart at all during the invert, simply patch it back together. Once the frosting is on, no one will be able to tell!
- This dough recipe makes TWO batches! I’m not very good at halving a cake mix, so I just went ahead and made the full recipe. I just placed the “extra” dough in a loaf pan and baked it as bread. Serve it with a little butter and cinnamon sugar on it for some very Valentine’s Day toast!
Monkey Bread from Friends:
King’s Hawaiian Monkey Bread by Crazy For Crust
Cake Batter Monkey Bread Muffins by The Domestic Rebel
The Best Monkey Bread by Mel’s Kitchen Cafe
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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