How long can the assembled pan sit in the refrigerator before baking?

Eight to twelve hours is the tested window. The balls puff slowly and fill the pan, and the flavor deepens. Past twelve hours the dough over proofs and turns slack, so if your morning runs later, bake the bread the night before and reheat it instead.

How do I know the center of the monkey bread is not raw?

Look for three signs together: a deep mahogany top, caramel bubbling at the edges of the pan, and a center ball that pulls away with tender strands rather than wet, shiny dough. If the top colors early, tent the pan loosely with foil at 20 minutes and finish the full 35.

Why did my monkey bread stick in the bundt pan?

It rested too long before flipping. Past about 15 minutes the caramel cools into glue against the pan. Rest exactly 10 minutes, flip in one motion, then wait 2 minutes before lifting the pan so the sauce settles over the ring.

Can I make gingerbread monkey bread in a tube pan or a 9 by 13 instead?

A tube pan works with the same timing. A 9 by 13 dish works too, but the pieces bake flatter with more crisp edges and less caramel pooling; start checking at 28 minutes. The bundt shape gives the best mix of sticky bottom pieces and crisp top pieces.

Can I freeze the dough balls for later?

Yes. Roll and coat the balls, freeze them in a single layer on a tray, then bag them for up to a month. Layer them frozen in the greased pan with the caramel, refrigerate overnight to thaw and rise, and bake as directed in the morning.

Gingerbread Monkey Bread With An Overnight Rise

Ingredients

Scale

3/4 cup warm whole milk
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar, plus 1 teaspoon for the yeast
1 large egg plus 1 egg yolk, at room temperature
4 tablespoons unsalted butter, melted
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
1/2 teaspoon ground ginger
3/4 cup granulated sugar (for the coating)
2 teaspoons ground ginger (for the coating)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, melted (for dipping)
3/4 cup packed dark brown sugar
1/2 cup unsalted butter (for the caramel)
1/3 cup unsulphured molasses
2 tablespoons whole milk (for the caramel)
1 pinch fine salt (for the caramel)
1 cup powdered sugar (for the glaze)
2 to 3 tablespoons whole milk (for the glaze)
1/2 teaspoon vanilla extract (for the glaze)

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Instructions

Stir the warm milk, warm water, yeast and 1 teaspoon of sugar together in a large bowl. Rest 5 to 10 minutes, until foamy.
Whisk in the 1/4 cup sugar, the egg, the yolk and the melted butter. Add the flour, salt and 1/2 teaspoon ginger and mix to a shaggy dough.
Knead on a lightly floured counter for 6 to 8 minutes, until smooth and elastic. Place in a greased bowl, cover and rise in a warm spot for 1 hour, until doubled.
Stir the coating sugar, ginger, cinnamon, nutmeg and cloves together in a shallow bowl. Have the 1/2 cup melted butter in a second bowl.
Make the caramel: melt the brown sugar, butter, molasses, milk and salt in a small saucepan over medium heat, whisking until just combined and glossy, about 2 minutes. Do not boil. Cool 5 minutes.
Grease a 10 to 12 cup bundt pan generously. Pinch the dough into roughly 48 walnut sized balls. Dip each ball in melted butter, roll in the spiced sugar and place in the pan.
When the pan is half full, drizzle over half the caramel. Finish layering the balls, then pour the remaining caramel evenly over the top.
Cover the pan tightly and refrigerate overnight, 8 to 12 hours. The balls will puff and fill the pan.
In the morning, set the pan on the counter while the oven heats to 350 degrees F, about 30 minutes. Bake 35 minutes, until deep mahogany and bubbling at the edges, tenting loosely with foil at 20 minutes if the top colors fast.
Rest the pan exactly 10 minutes. Place a serving plate over the pan, invert in one confident motion, wait 2 minutes, then lift the pan away.
Whisk the powdered sugar, milk and vanilla into a pourable glaze, drizzle over the warm bread and serve immediately, pulling pieces apart at the table.

Author: Chef Rita
Prep Time: 40 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1
Calories: 480
Sugar: 38
Sodium: 320
Fat: 20
Saturated Fat: 12
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 72
Fiber: 2
Protein: 6
Cholesterol: 65