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Nov 28, 2013 02:57 AM

Help ASAP! Refrigerating monkey bread??

Any advice greatly appreciated...

Long story short, I was asked last minute to make mini loaf-sized monkey breads for a party tomorrow. I was already baking a dozen pies for my own family/friends.

I intended to prep my monkey bread dough through the first rise, then cut/roll, coat in butter/sugar, and refrigerate in pans for a retarded second rise overnight.

With all the baking chaos, the monkey bread didn't make it into the fridge and by the time I noticed it on the table it had already done its entire second hour-long rise.

So I baked it off, fearing that it would overproof if I put it in the fridge.

Now I have 6 loaves of baked monkey bread. Everything I'm reading online says to refrigerate it.

Can someone tell me why??

It's basically the same thing as cinnamon rolls, but I've always heard to leave THOSE on the counter. So why refrigerate the MB?

I'm worried about the obvious--the MB going hard, dried out, and stale in the fridge overnight, and drying out further when reheating.

Any advice on what to do?


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  1. I don't see any reason to refrigerate it overnight. Just wrap it up well to keep out the air and enjoy it tomorrow.

      1. Thanks for both of your replies!

        I cooled them completely last night on racks, then wrapped in plastic. They're ready to gift now, complete with reheating instructions and ingredients (for those with food allergies).

        I tasted one this morning and they're still moist and soft. I don't see any point to refrigerating overnight.

        13 Replies
          1. re: Hobbert


            Yeah, just cut up a blank gift card, punched holes, and tied with ribbon.

          2. re: nothingswrong

            I would like to submit my application for monkey bread worthy friendship.....;)
            Those look amazing!

            1. re: Ttrockwood

              Thank you!

              The feedback is in from the tasters: They said the MB tasted really fresh and was soft and tender, and they didn't need to reheat at all per the instructions I included.

              They also said all 4 loaves were gone before dinner even started. Monkey bread appetizer I guess?

              So in case anyone stumbles upon this thread in the future, I guess not refrigerating and keeping your bread wrapped in plastic is the way to go.

            2. re: nothingswrong

              Is that a frosting of some kind on top. I've never done that. What did you use to drizzle over the baked MB?

              1. re: HillJ

                Lol, I have a soft spot for icing. I put at least a thin drizzle on everything (hand pies, coffee cakes, yeasted sweet breads, etc.).

                On the MBs, it's just powdered sugar with a tiny bit of water, whisked til smooth.

                Depending on the dessert, I'll do powdered sugar with water, milk, vanilla, lemon juice, OJ, cinnamon, etc. I rarely do a full-on frosting or butter-icing unless its a cake or cinnamon rolls.

                1. re: nothingswrong

                  Clever, I've made MB so many times and it never occurred to me to add a powdered sugar drizzle. I'm going to try it next time.

              2. re: nothingswrong

                Wow, those look fantastic! Did you bake them in smaller pans and then re-package them in the foil loaf pans? If so, what type of smaller pan did you use for baking? Or did the bread just pull away from the foil loaf pan during baking?

                I like your presentation - it's so clean and neat. I'm just sitting here scratching my head, wondering how you did it! (Love the tags, too!)

                1. re: MrsPatmore


                  I baked them in a nonstick mini loaf pan from Sur La Table:

                  My mother gave it to me for Christmas a couple years ago and I love it. The mini loaf is a great size for gifting. Especially with coffee cake or bundt cake recipes, usually people tell me they cut the loaf in half and it's just enough to eat half now, half later.

                  Honestly I was winging it last night and thought it would be a disaster. I was going to bake in a traditional Bundt pan, but I forgot I had lent my 2 Bundts to a friend when I was mid-recipe. But the loaf pan turned out great; the MBs were a few layers deep and puffed up perfectly.

                  The foil pans are just disposable ones from the grocery store. I transferred after the MBs cooled. I love them, and stock up on foil pans in all different sizes when they're on sale. I find they actually bake yeast breads quite evenly without leaving a tough crust, and they're also handy for transporting.

                  The plastic bags are candy bags, and the only size I had, so I'm glad they fit a loaf so perfectly!

                  1. re: nothingswrong

                    This is extremely helpful, thank you! Let me ask you about the mini loaf pans. Someone gave me four of them a couple of years ago. I've never used them because I'm not sure how to convert recipes. Do you reduce the temperature? Shorten the cooking time? Both? I love the idea of the mini loaf pans, but not sure how to bake with them. Thanks for any tips!

                    1. re: MrsPatmore

                      No problem:

                      Depending on the recipe, I usually only shorten the bake time. It may take some checking up on the loaves to know when they'll be done. Usually I'll stick them in at first for 10 minutes and then see how they look. If they're really jiggly still, I'll let them go another 8-10 mins, but if they look like they're getting there, I'll check them every few minutes with a toothpick until done.

                      Then I jot down the total baking time in my recipe book so I know for next time.

                      The Sur la Table mini loaf pan is dark, and even if a recipe calls for dark metal pans, I still reduce the given temp by 15-25 degrees because for me they just never cook through before the outsides are too dark. So in the SLT loaf pan, the monkey bread took about 16 minutes at a slightly reduced temp. The result was perfect and every piece of bread was soft and chewy. I've made monkey bread in dark Bundt pans at the full temperature, and found the outsides got way too caramelized and hard, and could damn near break your teeth!

                      When I bake quick breads or pound cakes in mini loaf pans, the recipes usually call for 45-60 mins at 350 for a full-sized loaf. In the dark loaf pan, I'll bake around 15 mins at 325, sometimes they need an extra 5 mins (just keep checking with a toothpick).

                      In the disposable foil pans, I'd bake mini loaf pound cakes at 350 for 15 mins or so.

                      In terms of converting recipes... You can certainly do a full recipe and just split into the mini loaf pans, filling them 2/3 full. You will end up with quite a few mini loaves.

                      I usually will end up halving recipes that make 3+ full sized loaves and find I'll have 6ish mini loaves, which is plenty most of the time.

                      Hope that wasn't too confusing!

                      1. re: nothingswrong

                        Your response was not confusing - to the contrary, it was very helpful. And just in time for baking holiday mini loaves. Thank you! The mini loaf pans that I received as gifts are very dark, heavy and appear to be nonstick. They are not branded, that I can see. And since they were gifts, I did not want to be obnoxious and say, "where did you get these?" haha But they seem to be good quality and now that I have an idea of how long and at what temperature to bake the mini loaves, I'm going to give it a go.

                        Thanks so much for taking the time to provide such a detailed response! Best wishes and happy holidays!

                        1. re: MrsPatmore

                          Good luck with the pans!

                          And happy holidays to you too!