Summer Monkey Bread Morning Buns

Method

1. 1. Put the milk and butter into a saucepan and heat gently until the butter melts and the milk is at a simmer. Cool for 10 minutes until just lukewarm, then add the eggs and beat in with a fork. Mix the dry ingredients in a large bowl then add the liquid and stir to make a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Grease a large bowl, add the dough then cover the bowl with cling film and set aside in a warm place for 1 hour or until doubled in size.
2. 2. To assemble, grease a deep 12 hole muffin tin with a little of the butter then melt the rest of the butter in a pan. In a medium bowl mix the cinnamon and sugar plus a pinch of salt.
3. 3. Divide the dough into about 80 small pieces and roll into small balls. Taking a few at a time, toss the dough balls into the melted butter, and turn to coat then add them into the spiced sugar and roll to cover completely in sugar. Place about 8 of the small balls into each muffin hole, though you don’t have to be this prescriptive - as muffin tins all vary in size - just add as many of the cinnamon sugar coated balls as needed to fill the muffin hole in your tin.
4. 4. Cover the pan with lightly oiled cling film then leave to rise in a warm place for 20 - 30 minutes, or until risen and the dough no longer springs back when you poke it.
5. 5. Heat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and bake the monkey bread morning buns for 20 - 25 minutes, or until well risen and golden. Let the buns cool for 5 minutes, then remove from the tin with an offset spatula and allow to cool further on a cooling rack.
6. 6. Whisk all of the ingredients together to make the glaze - you are looking for a consistency similar to pouring cream - then drizzle over the buns. Sprinkle with the toasted pecans and eat whilst still a little warm with a coffee for a sweet morning treat.

• Desserts & Baking
• Baking
• monkey buns
• family baking

Ingredients

• US
• METRIC