Cherry Pie Monkey Bread

Cherry Pie Monkey Bread is a delightful and fun dessert that combines the sweet taste of cherry pie with the gooey, pull-apart goodness of monkey bread. This recipe is perfect for family gatherings, brunch, or even as a sweet treat any time of the day. It’s easy to make and sure to impress everyone at the table!

Why Make This Recipe

This recipe is a great choice because it merges two classic favorites into one delicious treat. The combination of warm, fluffy dough and sweet cherry filling creates a mouthwatering dessert that is hard to resist. Plus, it’s easy to pull apart and share, making it a perfect option for parties or special occasions. Whether you are a seasoned baker or just starting out, Cherry Pie Monkey Bread is a fun and rewarding recipe.

How to Make Cherry Pie Monkey Bread

Ingredients:

1 tablespoon + 1/2 cup granulated sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
2/3 cup warm water (110-115°F)
4 1/4 cups all-purpose flour
2 tablespoons dry milk powder
1 teaspoon table salt
2/3 cup milk
2 tablespoons unsalted butter, melted
1 large egg, beaten
1 (21oz) can cherry pie filling
1/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 cup powdered sugar
4 ounces cream cheese, room temperature
2 tablespoons milk
1/2 teaspoon lemon juice

Directions:

In a small bowl, dissolve 1 tablespoon of sugar and yeast in warm water. Let it sit for 5-10 minutes until it becomes foamy.
In a large bowl, combine 3 cups of flour, dry milk powder, and salt. Add milk, melted butter, egg, and the yeast mixture; stir until a dough forms.
Knead the dough for 10 minutes on a floured surface or 5 minutes in a stand mixer until smooth, elastic, and slightly sticky. Add flour as needed.
Shape the dough into a ball and place it in a greased bowl. Cover and let it rise for 1 to 1 1/4 hours until it doubles in size.
In a bowl, mix graham cracker crumbs and sugar for the filling. Dip each piece of dough (cut into 1-inch balls) into melted butter, then coat them in the graham cracker-sugar mixture.
Layer the dough balls in a greased Bundt pan, spoon half of the cherry pie filling over them, then add another layer of dough balls followed by the remaining cherry pie filling. Top with more dough balls.
Cover and let the dough rise for 45 minutes until nearly doubled.
Preheat the oven to 350°F. Bake for 40-45 minutes until golden brown and the filling is bubbly. Allow it to cool for 10 minutes, then invert onto a plate.
Beat together the icing ingredients until smooth. Drizzle over the warm bread and enjoy!

How to Serve Cherry Pie Monkey Bread

Cherry Pie Monkey Bread is best served warm. You can let it cool slightly and then slice or pull apart pieces to share. This dessert is delightful on its own or can be served with a scoop of vanilla ice cream for an extra treat!

How to Store Cherry Pie Monkey Bread

To store leftover Cherry Pie Monkey Bread, make sure it is completely cool. Place it in an airtight container or wrap it in plastic wrap. Keep it at room temperature for up to 2 days or refrigerate it for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months.

Tips to Make Cherry Pie Monkey Bread

Ensure your water is the correct temperature (110-115°F) to activate the yeast properly.
If the dough is too sticky, don’t hesitate to add a bit more flour while kneading.
You can use other fruit pie fillings if you want to switch up the flavors.

Variation

You can make this recipe using other fruit pie fillings like blueberry or apple, and even add spices like cinnamon for a different twist!

FAQs

What is monkey bread?
Monkey bread is a sweet pull-apart bread made from pieces of dough mixed with sugar and butter, often baked in a bundt pan.

Can I make the dough ahead of time?
Yes, you can prepare the dough the night before, let it rise in the refrigerator, and bake it in the morning.

Can I freeze Cherry Pie Monkey Bread?
Yes, you can freeze it after it has cooled completely. Just wrap it well to prevent freezer burn.