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A sweet twist on a classic, these vanilla bean seed-speckled soft pretzels are coated in a crunchy sugar blend punctuated with the aromatic flavors of cinnamon and Heilala Pure Vanilla Bean Paste. ¾ cup (150 grams) plus 3 teaspoons (12 grams) granulated sugar, divided 1⁄4 cup (55 grams) plus 1 tablespoon (14 grams) firmly packed […] LEGGI TUTTO
This cheesy Pepperoni Pizza Monkey Bread is a crowd-pleasing appetizer. Use ready-made pizza dough from the grocery store and you’ll have this on the table in a snap!
I’m squeezing in a savory bake this week because this one was such a winner from the test kitchen. I simply could not wait to share. Plus, it’s something that a deserving dad might love for Father’s Day on Sunday. But honestly, I’d make it for no other reason than it’s totally perfect for snacking. Each little nugget of pizza dough holds melty mozzarella cheese and a single pepperoni slice. Get yourself some marinara for dipping and you’re all set!
You could make your own pizza dough for this (I like this one) but ready-made refrigerated or frozen pizza dough is a terrific shortcut. You’ll need 2 lbs. of dough, so pick up a couple of bags from grocery store. Don’t go for anything in a can – we’re looking for true yeasty-stretchy pizza dough for this recipe.
Roll & shape.
Roll out the dough to a rough 13×9-inch rectangle. Cold dough will want to snap back when you roll it, but don’t let it boss you around! You’re the boss of it. Pick it up and stretch it to size with your hands. See the video at the end of this post for a few visual cues.
Use a pizza wheel to cut the dough into 1 1/2- inch x 2-inch squares. It doesn’t have to be exact because the dough can stretch if needed. It should be large enough to fit a standard size pepperoni slice on a square.
Cube up a block of mozzarella cheese to about 1/2-inch square pieces. Place a pepperoni and a cheese cube on top of a dough square pinch the dough around it tightly. Repeat, repeat, repeat! This part went faster than I expected. There are a lot of dough squares to fill, but the end result is totally worth it!
Dress it up!
Mix up some olive oil, Italian herbs, garlic powder, and salt in a bowl, then toss in the filled dough pieces. Mix ’em around to make sure they’re coated on all sides.
Layer the pieces in a lightly greased bundt pan. When the pan is all filled up, lightly tamp them down with your fingers. Into the oven it goes!
After about 5-10 minutes, turn the bread out onto a large plate. Add your favorite marinara sauce and start dipping! The bowl of sauce in the center is pretty, but this bread gets eaten so fast it didn’t stay put for very long! As a result, you may prefer it on the side.
I opted for a simple sprinkle of Italian flatleaf parsley on this pepperoni pizza monkey bread, but you could load it up with more mozzarella, parmesan, black olives, – heck, anything! Pieces can be pulled off with appetizer picks, or pulled apart with fingers.
This ended up as our lunch instead of being an appetizer. One pan will feed about 6 very hungry adults, or 10-12 as a party appetizer. I imagine this would be perfect as a game day snack, or even make-ahead tailgate party food. Actually, I can’t think of an occasion that I wouldn’t make this for. I kind of want it for my birthday next month. Enjoy!
Pepperoni Pizza Monkey Bread
Heather Baird
This cheesy Pepperoni Pizza Monkey Bread is a true crowd-pleasing appetizer. Use ready-made pizza dough from the grocery store deli and you’ll have this on the table in a snap!
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Prep Time 40 minsCook Time 40 minsTotal Time 1 hr 20 mins
Course Appetizer, BreadCuisine American, Italian
Servings 10
Equipment10 cup bundt pan
Ingredients US CustomaryMetric 1/3 cup olive oil1 tablespoon garlic powder2 tablespoons Italian seasoning1/2 teaspoon fine grain salt2 lb. frozen or refrigerated pizza dough thawed if frozen5 oz. package pepperoni slices8 oz. block low moisture part-skim mozzarella cheese cubed to 1/2 inch pieces2 tablespoons chopped flat leaf Italian parsley optionalMarinara sauce for serving
Instructions Lightly coat a 10 cup bundt pan with cooking spray.In a large bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt. Set aside.On a floured work surface, roll out 1 lb. of pizza dough using a rolling pin to roughly a 13×9 –inch rectangle. Cold dough will want to snap back, so pick up the dough and stretch it with your hands, working it to form the rectangle. Or, let the dough stand at room temperature for 30 minutes to loosen.Cut the rectangle using a pizza wheel or large chef’s knife into 1 1/2-inch x 2-inch squares (or thereabouts).Place a single pepperoni and a single cheese cube on top of dough square. Fold (and stretch if needed) the dough edges inward and pinch the edges together tightly. Repeat with remaining dough squares.Toss the stuffed dough pieces in the olive oil mixture and layer into the bundt pan.Repeat the rolling/shaping, cutting, and filling with the second 1 lb. pizza dough. Toss in the remaining olive oil mixture and transfer the pieces to the bundt pan. Tamp the pieces down gently with your fingertips.Preheat the oven to 350° F. Let the bread stand in the pan at room temperature while the oven preheats.Bake the bread for 35-40 minutes, or until it is well-puffed, fragrant, and golden brown on top. Let the bread cool in the pan 5-10 minutes before turning it out onto a large serving plate. Serve with marinara sauce on the side.
NotesUse a bundt pan that doesn’t have a lot of detail. This recipe works best in a standard ridged pan (as pictured).
If you don’t have a bottle of Italian seasoning on hand, you can make your own blend using 2 teaspoons dried oregano, 1 1/2 teaspoons dried basil, 1 teaspoon dried marjoram, 1 1/2 teaspoons dried thyme. This will equal the 2 tablespoons needed for this recipe.
Keyword italian seasoning, mozzarella cheese, pepperoni slices, pizza dough
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This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!
This Fluffy Homemade Babka Recipe Is the BEST!
Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!
What is Babka?
Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!
What You’ll Need For This Babka Recipe:
What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
For the Dough
Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
For the Filling
Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
For the Sugar Syrup
WaterSugar
How to Make Homemade Babka (With A Cinnamon Swirl!)
Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.
Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.
Tips for Success
That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.
Serving Suggestions
I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
How to Store Leftovers
Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
Can I Freeze Cinnamon Babka?
Sure. You can opt to freeze your loaves for up to 30 days.
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Cinnamon Babka Recipe
Description:
If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!
Ingredients:
For the Dough:
4 – 4 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 cup granulated sugar
1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
1/2 cup milk, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1 egg yolk, room temperature
10 tablespoons butter, room temperature
For the Filling:
1/2 cup butter, melted
1 1/2 tablespoons ground cinnamon
1 cup granulated sugar
1/8 teaspoon kosher salt
For the Sugar Syrup
2/3 cup water
2/3 cup granulated sugar
Instructions
For the Dough:
In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.
For the Filling and the Sugar Syrup:
In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
Assembly:
Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.
Notes:
Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.
Keywords:: cinnamon babka bread, sweet bread recipe
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