Sticky Bun/Monkey Bread Ring


Morning WOW!


1⁄3 c
1⁄3 c
brown sugar
1⁄3 c
pure maple syrup
1 t
1 1⁄4 c
milk (or rice milk or buttermilk)
1 T
canola oil
2 1⁄2 c
Cooqi Pizza+Pita Mix
1 pk
yeast (included with mix)
1⁄2 t


Preheat oven to 350. In a small saucepan, stir all “Sticky” ingredients over low heat until melted together. Sprinkle pecans and currants (if using) into the bottom of a bundt pan. Slowly pour the caramel mixture over the pecans and currants, and set pan aside. Mix together brown sugar and cinnamon in a small ramekin. Set aside. In bowl of stand mixer, mix eggs, milk, and oil. Add the mix and yeast, and mix on low to incorporate. Stop and scrape down sides of bowl with a spatula. Mix well at medium-high speed, for a 2 minutes, until batter becomes smooth and lighter in color. Spoon, scoop, or pour about ½ of the batter into bundt pan, on top of caramel mix. Sprinkle cinnamon sugar over the batter, and top with remaining batter. Smooth top of batter gently with a spatula, to even out distribution. Set on top of preheating oven and allow to rise briefly (about 10 minutes—you don’t want too much proofing, but you do want a little). Bake at 350 for 20-25 minutes, or until an instant-read thermometer inserted into the bread portion only reads 180-200 degrees. Remove from oven and turn immediately onto a serving plate. Allow to cool for a few minutes, then serve while still warm and gooey.


Optional: 1T brown sugar ½ c. chopped pecans 1 tsp cinnamon ½ c. dried currants
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