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–+ servings
Monkey Bread Cupcakes

Monkey Bread Cupcakes

Yield: 12 cupcakes
Prep: 2 hours 10 minutes
Cook: 25 minutes
Total: 2 hours 35 minutes
Classic monkey bread in irresistible cupcake form oozing with cinnamon sugar goodness and a dripping vanilla glaze!

Ingredients

  • 2 ¼ teaspoons 1 package active dry yeast
  • ⅔ cup sour cream
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

For the cinnamon-sugar coating

  • ⅔ cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 6 tablespoons unsalted butter, melted

For the vanilla glaze

  • 1 ¼ cups confectioners’ sugar
  • 1 tbsp unsalted butter, melted
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • In the bowl of an electric mixer fitted with the dough hook attachment, stir yeast and 1/4 cup warm water. Let sit until the yeast comes alive and starts to foam, about 5-10 minutes. Stir in sour cream, butter, sugar, egg and vanilla.
  • Add 2 cups flour, salt and baking soda. Mix on low speed until all the flour has been incorporated, about 1-2 minutes. Add remaining flour, a little at a time, until the dough starts to come together. Knead on high speed until the dough gathers into a ball, about 2 minutes.
  • Cover with plastic wrap and let rise in a warm area until doubled in volume, about 1 hour.
  • Coat a 12-cup standard muffin tin with nonstick spray; set aside.
  • To make the cinnamon-sugar coating, combine brown sugar and cinnamon in a small bowl; set aside.
  • Gently punch the dough down to deflate it. Form the dough into a long cylinder, dividing it into 6 equal portions. Using a dough scraper, divide each of the 6 portions into 12 equal pieces, rolling each piece into a ball.
  • Dip each ball into the melted butter and then into the cinnamon-sugar mixture. Drop 5 coated dough balls into each muffin cup. Using your fingertips, gently press the 6th dough ball in the center.
  • Loosely cover with plastic wrap and let rise in a warm area until doubled in volume, about 40 minutes.
  • Preheat oven to 350 degrees F.
  • Place dough balls into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze, combine confectioners’ sugar, butter, milk and vanilla. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  • When the cupcakes are done, cool for 10 minutes and drizzle the glaze on each cupcake.
  • Allow glaze to set before serving.