Description
Soft pull-apart monkey bread infused with carrot cake flavors, warm spices, raisins, and finished with a creamy cream cheese glaze.
Ingredients
Scale
- 4 cups (500 g) all purpose flour
- 1/3 cup (65 g) granulated sugar
- 3/4 cup (150 g) granulated sugar for coating
- 2 1/4 teaspoons active dry yeast
- 1 cup (240 ml) whole milk, warm
- 1/3 cup (75 g) unsalted butter, melted
- 1/2 cup (115 g) unsalted butter for dipping
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups (150 g) finely grated carrots
- 3/4 cup (110 g) raisins
- 4 ounces (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk for glaze
Instructions
- Preheat oven to 350°F (175°C) after dough is assembled.
- Mix warm milk and yeast and let sit 5 minutes. Add sugar, melted butter, eggs, salt, cinnamon, nutmeg, and grated carrots. Gradually add flour and mix until soft dough forms. Fold in raisins.
- Knead 8 to 10 minutes until smooth. Place in greased bowl, cover, and let rise about 1 hour until doubled.
- Divide dough into small balls. Dip each in melted butter, roll in sugar and cinnamon mixture, and layer in greased bundt pan.
- Bake 30 to 35 minutes until golden brown and cooked through.
- Cool 10 minutes, invert onto plate. Whisk cream cheese, powdered sugar, vanilla extract, and milk until smooth and drizzle over bread.
- Serve warm.
Notes
- Lightly grease pan to prevent sticking.
- Cover with foil if browning too quickly.
- Let rest before inverting for best shape.
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg