I know many of you have the tradition of eating warm, gooey Monkey Bread for Christmas morning. What makes your house smell better than the cinnamon sugar bubbling in your oven as your little ones come down in their pajamas, eager to open their presents?

I remember helping my mom and rolling the little pieces in the yummy cinnamon and sugar coating and placing it in the bundt pan. It’s a wonderful project to do with little helpers like my four and six-year old girls. They LOVE “helping” me in the kitchen! Of course, taste testing is the most important and enjoyable part of it!

Monkey bread is actually nothing more than a giant cinnamon roll. A mountain of tiny cinnamon rolls piled into one delicious pan. I guess it’s called “Monkey Bread,” because you tear the bread piece by piece and eat it like little monkeys picking at their food.

My THM cinnamon rolls are soft and moist and you can use the same recipe for this Monkey Bread. (These don’t have all the gluten like traditional ones, because when the grain is sprouted, it breaks down the proteins and carbohydrates and makes it easier to digest. Many people with gluten sensitivities and allergies can eat sprouted wheat, but celiacs should still avoid it. Everyone is different so you have to see what works for you.)

DOUGH RECIPE:

3/4 C. warm water

2 T. yeast

2 C. sour cream

1/2 C. Truvia (Click here for my homemade Truvia recipe) Of course, you can substitute honey, sugar, etc. if you’re not on the THM weight-loss plan.

4 T. oil or melted butter (I used MCT oil)

1/2 t. baking soda

2 t. salt (I used Celtic sea salt)

2 eggs (room temperature)

6  C. sprouted whole wheat flour

COATING: 

• 1 cup unsalted butter (divided)
• 1 and 1/4 cups Truvia
• 1 and 1/2 T. ground cinnamon
• 1 C. “brown sugar” Truvia (Or brown sugar, sucanat, etc. if you’re not on the THM weight loss plan)
• 1 and 1/2 t. vanilla extract
• Chopped nuts (optional)

VANILLA GLAZE:

• 1 C. powdered Truvia
• 3 T. heavy whipping cream
• 1/2 t. vanilla extract

** OR you can use my THM Caramel sauce instead of this glaze! **

Combine warm water and yeast in small bowl and set aside. Heat sour cream until warm, but not hot. Run eggs over hot water for few minutes, if they’re cold. Combine eggs and sour cream in mixing bowl (I used my Bosch mixer). Add the water and yeast mixture, truvia, oil, baking soda, salt, and about half of the flour. Turn mixer on and add the rest of the flour until it doesn’t stick to the sides of the bowl. I only used 6 cups. Knead for no more than 5 minutes, then form dough into a smooth ball and place in a large, greased bowl, turning it once to grease the top. Cover tightly with plastic wrap or foil and refrigerate for 8 hours or overnight.

The next morning, melt 1/2 cup of butter in a small bowl. Mix Truvia and cinnamon together in another small bowl. Set aside. (You will use the rest of the butter, “brown sugar” Truvia, and vanilla later.)

Grease a 10-12 cup bundt pan. Set aside. Punch the dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about one inch in diameter. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon and sugar mixture to coat them. (You may need more cinnamon-sugar depending on how heavy you coat each ball.) Arrange them in the bundt pan as you go. The pan should be about 3/4 full. Cover the pan and allow dough balls to rise again for 45-60 minutes at room temperature. (Depending on the size of your pan, you may have enough for 2 pans of Monkey Bread.)

Preheat your oven to 350 degrees. Melt the remaining 1/2 cup of butter and whisk in the “brown sugar” Truvia and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. (You can also add some nuts on top of this.) Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate. Whisk glaze together in a small bowl and pour over the bread. Enjoy with your family!

Merry Christmas!

~Cindy

(I’m working on getting an easier way to print off my recipes, but don’t have it done yet. Thank you for your patience!)