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Biscoff Stuffed Browned Butter Monkey Bread

Sultry browned butter, dark brown sugar, ground cinnamon, and loads of Biscoff cookie butter adorn this Biscoff Stuffed Browned Butter Monkey Bread.
Course: Dessert, Snack
Cuisine: American
Keyword: biscoff, biscoff rolls, browned butter, cookie butter, monkey bread, stuffed bread, stuffed monkey bread, sweet bread, yeast, yeasted bread
Servings: 6

Ingredients

For the Monkey Bread:

  • 1 .25 Ounce Pack of Instant or Dry Active Yeast
  • ¼ Cup Dark Brown Sugar, spooned and leveled (not packed)
  • ⅔ Cup Whole or 2% Milk, warmed to about 110°F (160 ml)
  • ⅓ Cup Salted Butter, softened to room temperature (75 grams)
  • 1 Large Egg, room temperature
  • ½ Teaspoon Salt
  • 2 ¼ Cups All-Purpose Flour, plus more for dusting and rolling the dough out (280 grams)

For the Filling:

  • Biscoff Cookie Butter, balled into ½ teaspoons and chilled (25 balls, so just over ½ cup total Biscoff) 

For the Topping:

  • ⅔ Cup Salted Butter, browned and slightly cooled (150 grams)
  • 1 Teaspoon Vanilla Bean Paste
  • ½ Cup Granulated Sugar (100 grams)
  • ½ Cup Brown Sugar, packed (100 grams)
  • 2 Teaspoons Ground Cinnamon

For the Glaze:

  • Melted Biscoff
  • Powdered Sugar, optional

Instructions

  • Prepare the Dough: In a large mixing bowl, combine the yeast, dark brown sugar, and warm milk. Let it sit for about 5 minutes until frothy. Add the softened butter, egg, salt, and flour to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Shape the Dough: Once the dough has risen, punch it down and divide it into small balls. Flatten each ball and place a small amount of chilled Biscoff cookie butter in the center. Seal the dough around the filling and roll it into a ball again.
  • Prepare the Topping: In a saucepan, melt the salted butter over medium heat until it turns brown and fragrant. Remove from heat and let it cool slightly. Add the vanilla bean paste, and whisk.
    In a separate bowl, mix together the Biscoff cookie butter, granulated sugar, brown sugar, and cinnamon.
  • Assemble the Monkey Bread: Preheat the oven to 350°F (175°C). Grease a bundt pan generously. Roll each filled dough ball in the browned butter mixture, then coat it in the sugar mixture. Arrange the coated dough balls in the prepared bundt pan, stacking them as you go.
  • Bake: Cover the bundt pan with a clean towel and let the dough rise for another 30-45 minutes. Once risen, bake the monkey bread in the preheated oven for 30-35 minutes or until golden brown and cooked through. Allow it to cool in the pan for 10-15 minutes before carefully inverting the pan and gently removing the bread.
  • Glaze: While still warm, drizzle melted Biscoff over the monkey bread. Optionally, dust with powdered sugar.
  • Serve: Allow the monkey bread to cool slightly before serving. Enjoy warm!

Notes

See blog for:
1 Dietary substitutions for dairy and gluten 
2 Frequently asked questions 
3 Products used