Monkey Bread from Scratch
Description
Homemade monkey bread is an easy Bundt pan dessert made with soft, yeast-risen dough baked with caramelized cinnamon sugar and served pull-apart style.
Ingredients
•
1 teaspoon vegetable oil, or as needed
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1/4 cup warm water
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2 1/2 teaspoons active dry yeast
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1 teaspoon white sugar
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3 1/2 cups all-purpose flour
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3/4 cup milk, warmed
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1 large egg
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3 tablespoons white sugar
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2 tablespoons melted butter
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1 teaspoon salt
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1/2 teaspoon vanilla extract
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1 1/2 cups brown sugar
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1 1/2 teaspoons ground cinnamon
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1/2 cup butter, melted
Directions
1
Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.
2
Make dough: Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
3
Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
4
Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
5
Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated.
6
Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes.
7
Preheat the oven to 350 degrees F (175 degrees C).
8
Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.