Today’s recipe is for a leavened cake full of soft milky rolls covered in sugar and cinnamon and variegated with soft pieces of apples that is called monkey bread. Traditionally monkey bread is baked in a round bundt pan but this time I used a rectangular one. The cake is rich in autumnal flavors and covered with a delicious and sticky cream cheese glaze that I used in the other leavened recipes and that you liked so much.
Cinnamon and apple monkey bread
- 80 g butter
- 320 ml milk
- 65 g sugar
- 3 g active dry yeast
- 500 g all-purpose flour
- 1 pinch salt
- 1 tsp vanilla extract
Ccinnamon and sugar topping
- 20-30 g white sugar
- 20-30 g brown or cane sugar
- 2 tsp cinnamon
- 5 big apples
- 3-4 tbsp sugar
- 1 tbsp soft butter
- 4 tbsp water
- 1 lemon (organic) the zest
- 160 g cream cheese
- 120 g powdered sugar
- 3 tbsp milk
- chopped almonds for decoration
Instructions Cinnamon and apple monkey bread
- Heat the milk together with the butter until the butter has completely melted. Set aside to cool. Once the milk is just warm, add the vanilla extract, sugar and active dry yeast. Stir and set aside for 5-10 minutes until the yeast becomes frothy.
- Pour the flour and salt into a bowl. Add milk with yeast and mix well with the spoon until there are no more visible traces of flour. Set aside for 5 minutes to allow the flour to absorb the liquids.
- Knead the dough by hand or in the mixer for 10 minutes or until it becomes smooth, elastic and non-sticky. Create a ball and place it in a lightly greased bowl. Cover with a cotton cloth and leave to rise in a warm place until it doubles in volume, in my case 2 hours.
- The leavening times are indicative, they can lengthen or shorten based on the ambient temperature, freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Forming and baking
- Peel the apples. Remove the core and cut each apple into small pieces. Place in a non-stick pan with lemon zest, sugar, water and butter. Turn on the medium flame.
- Cook the apples for 5-8 minutes, stirring frequently. The apples should soften a little but not completely lose its crunchiness. Turn off the heat and let it cool completely.
- Once the necessary time has passed, deflate the dough. Divide them into many pieces of the same weight, creating balls the size of walnuts.
- Mix white sugar with brown sugar and cinnamon. Roll each ball into the prepared mix to cover them completely.
- Grease a rectangular cast iron or glass baking pan with a little butter. If you use a metal baking tray, line it with baking paper. Place your balls in the pan, alternating them with the apple pieces and overlapping one another.
- Bake in a preheated oven at 180° for approximately 35 minutes. Remove from the oven and let cool completely.
- Prepare the icing by mixing the Philadelphia-type spreadable cheese with the milk with a whisk and finally with the sifted icing sugar. If you want your icing thinner, add more liquid. On the contrary, if you want it thicker, limit the use of milk. Pass the icing through a sieve to remove any lumps. Cover your brioche with the prepared icing.
- Using the pastry brush, spread the cream evenly on the brioche balls, then decorate with chopped almonds and serve.
Store covered in the refrigerator and eat within a couple of days.
lot of love. B.
p.s. If you are looking for some other recipes for brioches, check out my Giant cinnamon roll cake (photo below) or Soft brioche buns filled with vanilla custard cream (photo below).