Saturday, April 20, 2013
Carrot Cake Monkey Bread
Carrot Cake Monkey Bread
For the Dough:
1 box of Carrot Cake Mix
1 Tbsp. active dry yeast
2 1/2 cups of warm water
1 tbsp. sugar
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
5 cups of all-purpose flour
For the Monkey Bread:
1 cup sugar
1 Tbsp. cinnamon
1/2 cup honey
1/2 cup brown sugar
1/2 cup butter
For the Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
optional: chopped pecans for sprinkling
Fill a bowl or measuring cup with 2 1/2 cups warm (bath-like) water. I like to use a 4-cup measuring cup. Sprinkle the yeast over top, and then sprinkle the sugar over the yeast. Let rest and foam.
Meanwhile, mix together the cake mix, salt, and flour in the bowl of a stand mixer.
Once the yeast has proofed (looks foamy), pour the yeast and water into the mixing bowl. Add the vanilla. Attach the dough hook, and mix on a low speed until dough forms (add more flour if a dough ball doesn't form).
With floured hands, remove the dough from the bowl and spray non stick cooking spray generously inside the bowl. Replace the dough in the bowl, and spray the top of the dough. Cover and let rise until doubled in size (I always set mine on a heating pad to rise, so it's done in about 30 minutes).
While dough is rising, prepare the cinnamon sugar by mixing together the cinnamon and the granulated sugar in a gallon sized zip top bag. Set aside.
Prepare the bundt pan by generously greasing and flouring the inside of the pan. Set aside.
Once risen, punch down the dough and split it into two even portions. Cover one portion and set aside (either for another monkey bread, or to make an actual bread loaf-- like I did).
Pinch of golf ball sized portions of the dough and place into the zip top bag filled with sugar (I did 4-5 balls at a time). Seal bag and shake until the dough is thorough coated. Place each dough ball into the prepared bundt pan. Continue with the rest of the dough. Bundt pan should be about halfway full.
Cover and let rise in a warm place for about 20 minutes.
Meanwhile, place the butter, brown sugar, and honey in a microwave safe bowl. Microwave for 1 minute (or until butter is melted) and whisk until combined. Pour evenly over top of the dough in the bundt pan.
Bake at 400 degrees for 35-45 minutes or until a toothpick inserted into the dough comes out clean.
Let cool for 10 minutes. Meanwhile, use a hand mixer to beat together the cream cheese, sugar, and vanilla until smooth.
Gently push a rubber spatula down the sides of the bundt pan to loosen the dough from the sides of the pan (it also helps to firmly tap all around the outside of the pan-- and by "firmly tap," I mean "hit it hard." This should loosen it from the side of the pan pretty well.) Invert the bread onto a plate. Spread the cream cheese frosting over top (or you can pipe it on like I did) and sprinkle on the chopped pecans. Serve warm!