Easy overnight monkey bread

This recipe was already covered on the King Arthur Flour blog, but I thought I'd try it and blog anyway. :)

Easy overnight monkey bread (aka Monkey in a Tree)
14 3/4 ounces Flour
2 1/4 ounces cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
7/8 ounce sugar
16 to 18 ounces heavy cream
3 ounces butter, melted, OR 2 5/8 ounces milk
8 to 10 ounces cinnamon-sugar

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment.
Whisk together the flour, baking powder, salt, and sugar.


Add 2 cups of the cream, then toss and stir the mixture till the dough comes together. If necessary, add additional cream (or flour) to make the dough cohesive.


Gather the dough in your hands and knead it a few times to make sure there are no dry spots. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces.


Dip each piece in melted butter or in milk...


...then roll or shake in the cinnamon-sugar to coat.


Place the cinnamon-coated dough balls into the pan in a single layer; it's totally fine if they're touching or even if they're crushed together.


Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. On baking day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.


Bake the bread for 65 to 70 minutes (tent them with aluminum foil after 45 minutes of baking), till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy.


Remove from the oven, turn the buns out of the pan onto a serving platter, dust with powdered sugar, and serve immediately.



Enjoy!