Monkey Bread Cupcakes













Ingredients
Dough
- 2 ¼ teaspoons 1 package active dry yeast
- ⅔ cup sour cream
- 3 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
For the cinnamon-sugar coating
- ⅔ cup brown sugar, packed
- 2 teaspoons cinnamon
- 6 tablespoons unsalted butter, melted
For the vanilla glaze
- 1 ¼ cups confectioners' sugar
- 1 tbsp unsalted butter, melted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- 1
Dough - In the bowl of an electric mixer fitted with the dough hook attachment, stir yeast and 1/4 cup warm water. Let sit until the yeast comes alive and starts to foam, about 5-10 minutes. Stir in sour cream, butter, sugar, egg and vanilla.
- 2
Dough - Add 2 cups flour, salt and baking soda. Mix on low speed until all the flour has been incorporated, about 1-2 minutes. Add remaining flour, a little at a time, until the dough starts to come together. Knead on high speed until the dough gathers into a ball, about 2 minutes.
- 3
Dough - Cover with plastic wrap and let rise in a warm area until doubled in volume, about 1 hour.
- 4
Coat a 12-cup standard muffin tin with nonstick spray; set aside.
- 5
Cinnamon-sugar coating - To make the cinnamon-sugar coating, combine brown sugar and cinnamon in a small bowl; set aside.
- 6
Dough - Gently punch the dough down to deflate it. Form the dough into a long cylinder, dividing it into 6 equal portions. Using a dough scraper, divide each of the 6 portions into 12 equal pieces, rolling each piece into a ball.
- 7
Assembly - Dip each ball into the melted butter and then into the cinnamon-sugar mixture. Drop 5 coated dough balls into each muffin cup. Using your fingertips, gently press the 6th dough ball in the center.
- 8
Rising - Loosely cover with plastic wrap and let rise in a warm area until doubled in volume, about 40 minutes.
- 9
Preheat oven to 350 degrees F.
- 10
Baking - Place dough balls into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.
- 11
Glaze - To make the glaze, combine confectioners' sugar, butter, milk and vanilla. Whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.
- 12
Glaze - When the cupcakes are done, cool for 10 minutes and drizzle the glaze on each cupcake.
- 13
Glaze - Allow glaze to set before serving.
