Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Iced Monkey Bread 3.3 (58) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 45 mins Total Time: 2 hrs 15 mins Yield: 1 10-inch Bundt cake Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy. Ingredients For the Bread 2 tablespoons solid vegetable shortening, plus more for pan and bowl ¼ cup warm water (110 degrees to 115 degrees) ¼ cup granulated sugar, plus a pinch for yeast 1 envelope dry active yeast (scant tablespoon) ¾ cup warm milk (110 degrees to 115 degrees) 1 teaspoon salt 1 large egg 3 ¼ cups all-purpose flour For the Coating 8 tablespoons (1 stick) unsalted butter, melted ¾ cup firmly packed light-brown sugar 2 teaspoons ground cinnamon ½ cup pecans, coarsely chopped For the Icing ¼ cup milk 2 cups confectioners' sugar Directions Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes. Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes. Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan. Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour. Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more. Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread. Josh Titus Cook's Notes Icing Tip: Turn the plate as you drizzle the icing so you won't have to reach as far. Let the icing drip down the center hole and the outside. Rate it Print