Cinnamon Nut Bubble Loaf
Submitted by gnhaun
Pull-apart cinnamon nut bubble loaf with buttery dough balls rolled in cinnamon sugar and chopped nuts. Monkey bread in a loaf pan, ready in about an hour.
YIELD
1 loafPREP
15 minCOOK
30 minREADY
1 hrsMonkey bread’s tidier cousin, baked in a loaf pan so you can actually slice it. Or just pull it apart with your hands. No judgment.
Balls of yeast dough get dunked in melted butter, rolled through a mix of sugar, cinnamon, and finely chopped nuts, then layered in a loaf pan to rise and bake into a sticky, golden, pull-apart bread.
Every piece comes away coated in a sweet, nutty crust with a soft, pillowy center.
Serve it warm for breakfast, brunch, or as a crowd-pleasing snack that won’t last long on the counter.
Kitchen Tips
- Shape each dough ball smooth side up so the seams stay hidden. Smooth balls rise more evenly and look better.
- Layer the balls snugly in two rows for the best pull-apart texture. Too much space and the pieces won’t fuse together.
- Pour any remaining melted butter and cinnamon-nut mix over the top before baking. That’s where the sticky, caramelized crust comes from.
- Let it cool in the pan for 10 minutes before turning out. Too soon and it falls apart; too long and the sugar glues it to the pan.
Ingredients
Directions
Pre-heat oven 375℉ (190℃).
In a medium bowl, combine sugar, nuts and cinnamon.
Divide dough into 4 parts.
Divide each fourth into 6 pieces.
Shape each piece into a smooth ball.
Dip each ball into the melted butter; roll in sugar-nut mixture.
Place in a greased 9×5 inch loaf pan, making two layers.
Pour remaining butter on balls in pan; sprinkle with remaining sugar-nut mixture on top.
Cover; let rise in a warm place until double, about 30 minutes.
Bake at 375℉ (190℃) for 30 to 35 minutes. Cool 10 minutes in pan.
Remove from pan, and serve warm or cold.
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