A soft and pillowy buttered rum monkey bread covered in cinnamon sugar, pecans, and topped with rum icing. So, like, can I have this every weekend?
Can someone tell me what magic happens when bread and cinnamon come together? I’m not even the biggest fan of cinnamon, but as soon as you pair it with a beautiful slice or loaf or, in this case, ball of bread, it’s pure deliciousness.
If I could have one breakfast for the rest of my life, it would be some sort of warm cinnamon bread. And if it could be boozy? Even better.
And I really mean for the rest of my life. Winter or summer, having a freshly baked bread from the oven can’t be beat.
Now, let’s get down to specifics. Do you guys know what monkey bread is? It’s a yeasted bread, rolled in cinnamon sugar, and then baked in a bundt pan.
But this one goes further. It’s buttered rum monkey bread.
Twist on classic flavors? Check. (<- dis my favorite thing)
Tasty? Ehm, double check.
Beautiful? Definitely check
The end result is a soft, flavorful bread that you can pull apart into huge bite-sized pieces. Like stuff your face pieces. See below:
Eh heh. I want it all over again.
The addition of chopped pecans provides a crunchy contrast to the smooth bread. The pecans become slightly candied during the bake from sopping up the cinnamon sugar. It’s luscious.
Like, what more do I have to do to convince you to get up from your chair and make this thing? This last picture of the doughy insides should just about do it:
GAH! The end. <3Print
Buttered Rum Monkey Bread
For the bread
- 2 packets instant yeast
- 1/2 cup water, warm
- 1/4 cup light brown sugar
- 3 tablespoons spiced rum
- 2 large eggs, room temperature
- 4 tablespoons salted butter, melted
- 1 1/2 teaspoons butter extract
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 1/4 cups flour (use up to 1/4 cup more if the dough is too sticky)
For the coating
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter
- 3/4 cup Diamond Nuts chopped pecans
For the glaze
- 1 tablespoon spiced rum
- 1 tablespoon salted butter, melted
- 1/2 cup powdered sugar
Make the bread
- In a small bowl, stir together yeast, warm (not hot) water, and light brown sugar. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in rum, eggs, melted butter, both extracts, vanilla extract, and salt.
- Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 10 minutes. Dough should be soft and smooth, like skin.
- Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour.
- Once dough has proofed, lightly grease a bundt pan with butter or oil. Sprinkle bottom with 1/3 of chopped pecans. Set pan aside.
- In a small bowl, mix brown sugar and cinnamon together. In a separate bowl, melt butter.
- Lightly knead the dough in the bowl, then begin to rip the dough into 2 inch balls (in the end you should have roughly 40 balls of dough). Roll each ball between your hands so it’s circular. Dip each ball into melted butter, then into brown sugar mixture, then place in the bundt pan. Once half of your dough is in the pan, sprinkle another 1/3 of the pecans over the dough. Continue filling pan up with remaining dough, then top with remaining pecans.
- Once all dough is coated and placed into the pan, cover pan with towel and allow to proof a second time for 1 hour.
Bake the bread
- Preheat oven to 350°F. Bake bundt for 50 minutes, or until the bread is medium golden brown on top.
- Allow dough to cool for 10 minutes before inverting it over a serving tray.
Make the glaze
- To make the glaze, whisk all ingredients in a microwave-safe bowl. Microwave for 15 seconds, then drizzle over bread! Definitely serve this right out of the oven, as homemade breads tend to go stale pretty fast!
This post is sponsored by Diamond Nuts. All opinions are 100% my own.