Giant Interactive Sticky-Bun Hurrah!
Earlier this year, I posted the recipe for a savory cheesy garlic monkey bread, with a note about the name (to recap: it’s either a reference to the monkey puzzle tree or the process of assembling the loaf or the process or eating it, no one really knows). This one is more like what most people call “monkey bread,” with the pieces of dough covered in cinnamon and brown sugar, which caramelize in the oven until the whole thing resembles a giant sticky bun.
Most recipes start with refrigerated biscuit dough, which is a bit easier and quicker. However, if you have a sourdough starter that needs regular feeding & culling, you can use it to make a soft, slightly-sweet yeast-risen dough that works just as well. Depending on how active your starter is and how long you let the dough rise, the final product can have as much or as little sourdough flavor as you like (longer rise = more sour). I think a little tanginess is a nice counterpart to all the butter and sugar. Someone at the potluck I took this to asked if there was any alcohol in it, I think because the sourdough starter gives it a mildly boozy flavor. Speaking of which, adding a shot of whiskey or rum to the butter probably wouldn’t be a terrible idea.
Like basically all kinds of monkey bread, you assemble it by dipping small pieces of the dough in melted butter. In this version, the buttery pieces get a second coating of brown sugar and cinnamon (although you could substitute cardamom or ginger or cloves or whatever else you like—Alton Brown recommends rosemary). For a little extra sticky-sweetness, you can sprinkle a few tablespoons of brown sugar in the pan before filling it with bread. For a lot of extra sticky-sweetness, you can combine more brown sugar and melted butter and pour half in the bottom of the pan before filling it with the bread and the other half on top just before baking. If you want it sweeter still, you can drizzle the finished loaf with a powdered sugar glaze or cream cheese frosting.
This recipe makes slightly too much for my tube pan, so I put the overflow in a regular loaf pan. Tube pans are ideal for monkey bread because they provide lots of surface area—fluted tube pans are even better. However, any kind of pan will work. You could use a 9x13 baking dish, or a few cake pans, or a large soufflé dish, or make individual serving-sized portions in muffin tins or ramekins, just adjust the baking time accordingly (see recipe).
Other combinations that might be tasty: rosemary & raisins with a lemony cream-cheese frosting, ginger and clove in addition to the cinnamon with tart apple pieces, cardamom with dried pear pieces & sliced almonds, maximum caramel with vanilla bean in place of the cinnamon and an extra pinch of salt, or Chinese five-spice with currants & walnuts. Nothing wrong with classic cinnamon, raisins & pecans, though.