I’m in the midst of the hurricane that is the week of my sister’s wedding. We are furiously making chocolate favors filled with nutella ganache coming up with a last minute favor idea. Maybe these cookies? Designing the programs. Baking the layers for the groom’s cake. Putting the finishing touches on the Bachelorette party. Whipping up a batch of granola. And buying my last minute bridesmaid shoes for a whopping $9. Sometimes procrastination pays off.

Why I’m writing a post in the midst of this—I’m still not sure. Maybe it’s because these little gems are too good to keep a secret? Or maybe it’s because I’m crazy? I’ll let you decide.

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Monkey Bread Muffins

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  • Yield: about 20 muffins or one bundt pan 1x


  • Sweet Dough
  • 3/4 c. buttermilk, warmed to 110°
  • 1 envelope (2 1/4 tsp.) instant or rapid rise yeast
  • 6 tbsp. unsalted butter, melted and cooled
  • 3 large eggs
  • 4 1/4 c. all-purpose unbleached flour
  • 1/4 c. sugar
  • 1 1/4 tsp. salt
  • Sweet Cinnamon Mixture
  • 1 c. packed light brown sugar
  • 2 tsp. ground cinnamon
  • 8 tbsp. unsalted butter, melted
  • dash of sea salt
  • Glaze
  • 1 c. confectioners’ sugar
  • 2 tbsp. milk
  • dash of sea salt


  1. Make the Sweet Dough. Add a pinch of sugar to the warmed buttermilk. Add yeast and allow to proof for 5 minutes until foamy. (Click here to watch how to proof yeast.)
  2. Whisk together melted butter and eggs.
  3. Combine 4 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.
  4. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time until the dough clears the side of the bowl but sticks to the bottom.
  5. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place dough in lightly oiled bowl (or not—I never oil my bowl) and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size.
  6. Make the Sweet Cinnamon Mixture. After dough has doubled in size, mix dry ingredients together in a small bowl. Melt butter in a separate bowl. Line muffin tins with liners or set out bundt pan.
  7. Turn the dough out onto a lightly floured surface or a Silpat. Using a bench knife, cut the dough into 60 equal pieces. Roll into balls.
  8. Dip each ball in butter and sweet cinnamon mixture. Place 3 dough balls per muffin tin or place in bundt pan.
  9. Cover and let rise until doubled in size, 1 to 1 1/2 hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)
  10. Adjust oven rack to middle position and heat oven to 350°. Bake 25-30 if baking a bundt or 15-20 minutes if baking muffin style.
  11. _Make the Glaze._Whisk together ingredients until well combined.
  12. Allow muffins or bundt to cool for 5-10 minutes before icing.
  13. Serve warm.
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Recipe adapted from America’s Test Kitchen. Inspired by these cinnamon rolls.

PS—Check out my Pinned It/Made It post over at Mint today. 

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