Easy Bubble Bread
Delicious to eat and gorgeous in the sunlight
If there is one thing that must be on the breakfast table come Thanksgiving, it’s bubble bread. Sometimes referred to as monkey bread though both can be made both similarly (like the below) and differently (like with condensed milk and/or biscuit dough).
Either way, this stuff is incredible and honestly so fun to eat. Plus, it’s only four ingredients! The dough, once dunked in butter and rolled in cinnamon-sugar, is layered within a bundt pan and left to rise. Once ready, it’s baked and all those little bits of dough grow together and stick so you’re left with a gorgeous ring of cinnamony deliciousness that you pull apart piece-by-piece.
It’s scrumptious fun for adults and kids and something you’ll look forward to year after year. So if you love a fluffy, cinnamon-sweet treat (and who doesn’t??), then this simple recipe is perfect for your holiday spread or any time of year!
Yields: 6-8 servings
Ingredients:
2 loaves bread dough, thawed
8 tablespoons salted butter, melted
1 cup sugar
1 tablespoon ground cinnamon
Directions:
Grease a 9.5-inch bundt pan
Cut your bread dough into 1-inch pieces. If you’re using frozen, pull it out and set it on a plate at room temperature for at least 2 hours before making your bubble bread. It should be soft but should still be cool - you don’t want it warming and proofing in advance
In one bowl, melt your butter and in a separate bowl stir together your sugar and cinnamon
To assemble, dunk each dough piece into the butter, coating all sides, shake off any excess and then dunk into your cinnamon-sugar mixture until covered. Place along the bottom of your bundt pan. Repeat, moving in a circle around the pan and then starting a new layer, with every piece of dough until all is used
Cover your pan with a towel and let rise for 60-90 minutes. It should puff up by at least a third but not quite double. You don’t want the dough rising too much ahead of baking because it will rise further in the oven and you don’t want to risk burning it. If you have a warm spot to proof these in great, if not no worries!
Preheat your oven to 350F
Once risen, remove the towel and place your bundt pan in the oven for 35 minutes
Remove and immediately place a dish over the top and flip your bubble bread out of the pan. Do this carefully as the pan and the cinnamon-sugary goo will be hot! You want to do this quickly so the sugar won’t harden and make the bubble bread stick in the pan
Let cool for 10-15 minutes, if you can control yourself that long, and enjoy!
If you love this recipe, tag @accentgolden in your posts on social and leave a comment below!
Craving more holiday recipes? Check out my Classic Cherry Pie, my favorite Chocolate Pudding Pie, and my Rosemary Challah Rolls!
Notes:
To keep it simple, I use frozen bread dough. I love Rhodes and Bridgford frozen bread dough. Just be sure to let this thaw before using - about two hours at room temperature ahead of time or take out your loaves from the freezer and place in the fridge the night before
Do not overfill your pan. If you’re using a smaller bundt pan or you want to make a larger batch, don’t fill your pan past the halfway mark, to leave space for the rise. You can always pop any remainders into a greased smaller baking dish or a loaf pan
If you have extra butter and cinnamon-sugar left over, I usually toss. It shouldn’t be much but when I’ve tried in the past to just pour it over the rolls it made them a weirdly sticky, hardened mess. You’re welcome to try though!
As mentioned above, you don’t want to let your dough rise too much before baking since it will rise more as it cooks in the oven. If you go overboard on your rise, the dough will puff up too tall outside of the pan and you’ll burn the tops before the bottom has had time to fully cook (this is also true if you overfill your bundt pan with dough bites)
I’ve found that a pie dish is perfect for flipping your bubble bread into as it collects all that yummy goo without spilling it everywhere
