What you'll need:
- Gugelhupf type (14cm) cake tin
- 20g Coconut Oil or Butter
- 130 ml Milk
- 1 packet of Active Yeast
- 20g Granulated Sugar (for the dough)
- Pinch of Salt
- 200g Bread Flour
For the Cinnamon Coating
- 2 tbsp Cinnamon
- 50g Granulated Sugar (for the cinnamon sugar)
- 30g Coconut Oil or Butter, melted
For the Icing
- 50g Powdered Sugar
- 1 tsp water
How it's made:
- Gently melt the coconut oil and milk in a saucepan in low heat. It should be just lukewarm.
- In a mixing bowl, add bread flour, salt, sugar, and yeast. Then add the coconut oil & milk mixture into the mixing bowl and form a dough. Knit the dough for about 5-7 mins. If the dough is too wet, add some more flour, 1 tbsp a time. If it is too dry, add a bit of milk, 1 tsp a time.
- Cover the dough with a clean kitchen towel and keep at room temperature for 30 minutes for it to rise. The final dough should be double in size. Gently press the dough gently After 30 minutes to get the air out.
- Preheat the oven to 350°F or 180 °C.
- While the dough is rising, prepare the cinnamon sugar. Put melted coconut oil into one bowl, and cinnamon & sugar mix into another.
- Roll out the dough on a floured surface and cut it into small squares.
- Pick up one square and roll it into a small ball. First dip it into the coconut oil bowl, then roll it in the cinnamon sugar bowl. Then put it in the Gugelhupf cake tin. Repeat this step until all the dough is used up.
- Place the Gugelhupf cake tin in the oven and bake for 30 mins.
- Mix the powder sugar ad water icing at the meantime.
- After 30 mins, take the Gugelhupf cake tin out of the oven and put it upside on a cooling rack. The cinnamon roll monkey bread should slip out very easily from the cake tin. If it sticks, then give a cake tin a little shake. Drizzle the icing sugar mix over the monkey bread. You can also add crushed nuts, coconut flakes, and ice creams on top!