Oh, monkey bread! How we love you — little pull-apart nuggets of buttery, gooey cinnamon goodness. And I’ve been thinking about how easy monkey bread is when you’ve been making pizza! What? How are they related? Well, leftover pizza dough is a perfect base for monkey bread and other breakfast treats. And even if you haven’t been making pizza lately, store-bought, ready-made pizza dough is also a way to get these into the oven (and into your mouth!) that much quicker.
Ingredients
- 1 1/2 pounds
prepared pizza dough OR 1 batch dough (below), at room temperature
-
Flour, for dusting the dough
- 8 teaspoons
(1 stick) unsalted butter
- 2 teaspoons
vanilla extract
- 1 teaspoon
ground cinnamon
- 1
ground ginger
- 1/4 teaspoon
salt
- 2/3 cup
mixed dried fruit, such a mix of raisins, currants, and cranberries
- 2
small or 1 large apple (about 8 ounces total)
- 2/3 cup
packed dark brown sugar
-
Finely grated zest of 1 medium lemon
FOR THE GLAZE
- 1 tablespoon
heavy cream or milk
- 2 tablespoons
honey
- 3/4 to 1 cup
powdered sugar
-
Juice of 1 medium lemon (about 3 tablespoons)
Description
-
Lightly coat a large piece of parchment paper or baking sheet with baking spray. Place the dough on it and pat into a rough 2-inch-thick rectangle. Use a knife or bench scraper to cut it into 4 equal pieces. Cut each piece into 12 lumps, for a total of about 48 dough lumps about the size of your thumb. Sprinkle flour over top of the dough pieces, cover with towel, and set aside while you prepare the monkey bread filling.
-
Prepare a 12-cup muffin pan by lightly greasing the wells or lining with paper muffin cups; set aside.
