Eggless Chocolate Chip and Cinnamon Monkey Bread

Procedure:
1.  Preheat the oven to 350F.  Grease an 8-inch square baking pan.
2.  In a mixing bowl sift and combine all the ingredients mentioned in Part 1 except butter.
3.  Using a pastry blender or a few pulses of a food processor, cut the cold butter into the flour mixture until the mixture resembles coarse meal.

4.  Stir in the Part 2 ingredients and combine to form a dough.

5.  Divide the dough into 16 balls and place in the prepared baking pan.  The   balls will touch.

6.  Brush the balls with the melted butter. 

7.  Combine the remaining 1/4 cup sugar and the cinnamon.  Sprinkle them with the cinnamon-sugar mixture.

8.  Bake for 30 minutes, until light brown.  Cool in the pan set on a wire rack before removing from the pan.

My Notes:
1.  For this recipe the butter has to be used straight from the refrigerator. 

2.  If you don’t have a pastry blender you can use 2 knives or forks to cut in the fat.  To use a pastry blender, mix the ingredients while cutting into the fats with the blender using a rocking, up and down bouncing motion.

3.  To divide the dough into 16 balls you can follow my method.  First divide the entire dough into 2 equal parts.  Roll the 2 parts into 2 separate logs.  Cut each log into 8 pieces.  While doing this, flour the surface generously.  I also sprayed both my hands with non stick oil spray, so handling the dough was easy.

4.  Similarly for greasing the baking pan, use the butter wrapper.

5.  I baked the bread for 32 minutes.  I would advice to cool it in the pan for atleast an hour before taking it out.  The bread is very moist inside, but a little bit dry on the top.  I guess it was because I did not use the entire 3 tablespoons of butter as mentioned in the original recipe.  But the taste was phenomenal, with the melted chocolate chips, a hint of sweetness and the aroma of freshly ground cinnamon.