Monkey bread carrot cake with store-bought dough

If you are in charge of dessert at Easter, Kylee’s kitchen is here to the rescue.

It’s carrot cake monkey bread, and you can even make it with store-bought (or homemade, of course) dough.

Jump into Kylee’s kitchen with Kylee Scales for the recipe!

Monkey bread carrot cake with homemade dough

Yield: 10 servings

Duration: 3h30

Ingredients

For the dough

  • 1 cup (240 grams) whole milk, lukewarm
  • 2 eggs (100 grams), beaten, room temperature
  • 4 1/2 cups (540 grams) bread flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 1/4 teaspoons (7 grams) instant yeast
  • 1 1/2 teaspoons (9 grams) salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (115 grams) Challenge unsalted butter, cut into small pieces, at room temperature
  • 1 1/2 cups (200 grams) carrots, grated

For the coating

For filling

  • 8 ounces crushed pineapple, drained but reserved juice for sauce and glaze
  • 1/2 cup (65 grams) pecans, chopped

For the sauce

  • 1/4 cup (57 grams) Challenge unsalted butter
  • 1/4 cup reserved juice from a can of crushed pineapple
  • 1 cup (213 grams) brown sugar

For the icing

  • 4 ounces Challenge cream cheese, room temperature
  • 1/2 cup (57 grams) icing sugar
  • 2 tablespoons reserved juice from the can of crushed pineapple
  • 1/4 tsp salt

directions

For the dough

  1. Combine milk and eggs in a large mixing bowl. Add bread flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
  2. Knead everything together, using a mixer or by hand, to form a smooth ball of dough. Mix on first speed for 5 minutes to combine ingredients, increase to second speed until dough expands and pulls away from sides of bowl. It may take up to 10 minutes. The dough will be sticky, but it should pull away from the sides of the bowl. If not, add more flour 1 tablespoon at a time.
  3. Add half of the butter to the first speed and mix 2-3 minutes or until completely incorporated. Add the remaining butter and mix on second speed for 4-5 minutes until fully incorporated and the dough “flaky” when the window is pulled.
  4. Add the carrots and mix until they are evenly distributed in the batter.
  5. Place the dough in an oiled bowl and cover with plastic wrap. Leave to double in size at room temperature, about 90 minutes to 2 hours.
  6. Degas the dough and transfer it to a pastry mat or lightly floured surface.

For coating and filling

  1. Prep the tube pan with nonstick spray. Put aside.
  2. Mix sugar and orange zest.
  3. Create an assembly line with melted butter, sugar mixture and a tube pan.
  4. Divide the dough in two. Starting with the first half, cut small sections of about 25 grams and shape into balls.
  5. Dip 1 ball in the butter, then the sugar mixture, then place in a tube mold. Repeat with the remaining pieces from the first half of the dough.
  6. Combine pineapple and pecans and spread evenly over batter in a tube pan.
  7. Repeat the dough assembly line with the second half of dough until there is no more dough.
  8. Cover the top of the bundt pan with plastic wrap and let sit for 20 minutes.

For the sauce

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the butter, pineapple juice and brown sugar until the mixture comes to a boil.
  3. Remove the plastic wrap from the tube pan and pour the sauce over the dough.
  4. Transfer the cake pan to the oven and bake for 40 to 45 minutes. Or until golden on top. If the top browns too quickly, cover with aluminum foil. Check again if the dough is well cooked by testing with a thermometer. The interior should register between 190 and 200 degrees Fahrenheit.
  5. Remove from the oven and let cool for 10 minutes before inverting onto a serving platter.

For the icing

  1. Beat cream cheese with sugar, pineapple juice and salt until smooth.
  2. Once the monkey bread is cold, apply frosting to the sides of the monkey bread.
  3. Serve monkey bread with any additional icing for dipping.

Monkey bread carrot cake with store-bought dough

Yield: 10 servings

Duration: 1 hour 15 minutes

Ingredients

For the rolls

  • 24 frozen rolls, thawed or 2 cans (16 ounces) chilled cookie dough
  • 1/2 cup (100 grams) granulated sugar
  • 1 orange, zested
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (115 grams) Challenge unsalted butter, melted

For filling

  • 1 1/2 cups (200 grams) carrots, grated
  • 8 ounces crushed pineapple, drained but reserved juice for sauce and glaze
  • 1/2 cup (65 grams) pecans, chopped

For the sauce

  • 1/4 cup (57 grams) Challenge unsalted butter
  • 1/4 cup reserved juice from a can of crushed pineapple
  • 1 cup (213 grams) brown sugar

For the icing

  • 4 ounces Challenge cream cheese, room temperature
  • 1/2 cup (57 grams) icing sugar
  • 2 tablespoons reserved juice from the can of crushed pineapple
  • 1/4 tsp salt

directions

For the rolls

  1. Prep the tube pan with nonstick spray. Put aside.
  2. Cut each roll or cookie into 4 pieces and shape into a ball.
  3. Mix sugar, orange zest and spices.
  4. Create an assembly line with melted butter, sugar mixture and a tube pan.
  5. Dip 1 ball of dough in the butter, then the sugar mixture, then place in a tube pan. Repeat with half of the dough balls.

For filling

  1. Combine carrots, pineapple and pecans and spread evenly over batter in tube pan.
  2. Repeat the dough assembly line with the second half of the dough balls.

For the sauce

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the butter, pineapple juice and brown sugar until the mixture comes to a boil.
  3. Pour the sauce over the dough in the tube pan.
  4. Transfer the cake pan to the oven and bake for 40 to 45 minutes. Or until golden on top. If the top browns too quickly, cover with aluminum foil. Check again if the dough is well cooked by testing with a thermometer. The interior should register between 190 and 200 degrees Fahrenheit.
  5. Remove from the oven and let cool for 10 minutes before inverting onto a serving platter.

For the icing

  1. Beat cream cheese with sugar, pineapple juice and salt until smooth.
  2. Once the monkey bread is cold, apply frosting to the sides of the monkey bread.
  3. Serve monkey bread with any additional icing for dipping.

Comments are closed.