Bake / Cook

“Crazy” Monkey Bread


For those of you who love Little Ceasar’s crazy bread but also love to bake at home, this bun’s for you!  It’s crazy bread, it’s monkey bread – it’s a fun new way to eat your crazy bread, monkey style.

This is a super fun recipe for making a pull-apart a/k/a “monkey bread” that everyone will love.  I’ve provided a dough recipe below but if you don’t want to make it from scratch, maybe pick up 3-4 cans of that pre-packaged pop-n-fresh stuff.  Of course any yeasted bread dough will probably work out just fine.

However, if you are looking for more of the real deal when it comes to your crazy bread, check out Amelia’s awesome Crazy Bread Cheater here.  They truly are better than the real thing.


“Crazy” Monkey Bread

1 batch basic bread dough (recipe follows)
1 cup Johnny’s Garlic Seasoning powder
1 ½ stick melted, unsalted butter

Preheat oven to 350 degrees.  Brush bundt pan with melted butter and sprinkle with a little garlic seasoning.  Cut dough into small (1”) pieces, dip in melted butter and dredge in garlic seasoning. No need to fuss over making everything evenly coated in the seasoning either.  Just a haphazard toss in the seasoning is totally fine.

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Place pieces in prepared bundt pan.  Once all dough pieces are in pan, cover with plastic wrap and let rest for around 45 minutes or until dough has doubled in size.

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Bake for 30-35 minutes or until top is light golden.  Remove from oven and let rest 20 minutes in pan.  Turn out onto a plate and let rest another 10 minutes before eating.

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Enjoy plain or with some marinara sauce.

Eat Well!

~ Trish


Basic Bread Dough

5 cups flour
2 cups warm water
1/4 cup softened butter
1/4 cup sugar
1 tablespoon yeast
1/2 tablespoon salt

In your stand mixer affixed with the paddle attachment, on low speed, mix together all ingredients except for 3 cups of flour. Once well combined, let the mixture rest for around 10 minutes or until it starts to bubble and foam.

Switch to the dough hook attachment. On low speed, mix in the remaining flour, a little at a time and let the dough continue to kneed for 6-10 minutes. Dough will be wet and sticky (that’s okay). Using well – oiled hands (go ahead – grease ’em up really good), form the dough into a ball, tucking under the edges, down ward and inward, keeping the seam on the bottom until a nice ball is formed. (I call this the “tuck ‘n roll”.)


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