Ooey, gooey monkey bread is pull-apart cinnamon-y goodness perfect for breakfast or dessert. The from-scratch sweet yeast bread is soft and tender, and a big drizzle of melted brown sugar butter takes this sticky bread to the next level.
- 1 cup whole milk
- 1/4 oz active dry yeast (1 pkg)
- 1/2 cup unsalted butter, softened (+ more for greasing the pan)
- 1/2 cup sugar
- 2 eggs, room temperature
- 4 1/4 cups bread flour
- 1 1/2 tsp kosher salt
- 1/2 cup sugar
- 2 Tbsp cinnamon
- 8 oz unsalted butter (2 sticks)
- 1 cup light brown sugar, packed
- 1 Tbsp cinnamon
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Heat the milk in a small saucepan over low heat to warm it to a bare simmer (about 105 degrees F). Remove from heat, pour into a small bowl, and whisk in the yeast and a pinch of sugar. Let the yeast mixture sit until it begins to activate and bubble, about 5 mins.
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In the mixing bowl of a stand mixer (or a large mixing bowl) add the butter, and sugar and mix with a paddle attachment on medium speed until combined. Beat in the eggs, one at a time. Pour in the yeast mixture and mix (mixture will be clumpy).
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Combine the salt with the flour and slowly add it into the yeast mixture while beating on low. Once combined (the mixture will be shaggy), switch to a dough hook and knead it until the dough is smooth, but still a little sticky, about 3-4 mins. (Alternatively, you can knead by hand on a lightly floured surface.)
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Place the dough into a large bowl coated with vegetable or canola oil, turning once to coat. Cover tightly with plastic wrap and place in a warm spot to rise until it has doubled in bulk, about 1 1/2 hours.
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Combine the sugar and cinnamon for the coating in a small bowl and butter a bundt or tube pan well with butter.
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Once the dough has doubled, turn it out onto the counter or large cutting board and punch it down slightly and flatten it into a large rectangle (about 14x12 inches) with your hands.
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Cut the dough into squares using a pizza cutter or sharp knife, measuring roughly 1 inch each (you should have about 108 squares). Roll each square into a ball (doesn't need to be perfect) and toss a few balls at a time in the cinnamon sugar mixture.
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Layer the balls in the prepared bundt pan, staggering them as if you're building a brick wall. Cover tightly with plastic wrap and place in a warm spot to rise until the balls have puffed and risen until doubled in bulk, about 1 1/2 hours.
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Preheat the oven to 350 degrees. Combine the butter, brown sugar, and cinnamon in a small saucepan and bring to a simmer over medium heat. Stir until sugar is dissolved and pour the mixture over the dough.
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Place the pan on a lined sheet pan (to catch any drips) and bake until golden brown and caramelized, about 35 mins. Let cool in the pan slightly, about 5-10 mins, then turn out onto a serving plate, allowing the brown sugar coating to drip down the sides. Serve warm.
- Always make sure your yeast is activated (will foam slightly) before mixing it into the dough.
- Don't over-warm the milk or it will kill the yeast! 105 degrees F is optimal...use a kitchen thermometer to check the temp.
- Let the dough rise in a warm place. In the colder months, I turn on the oven and let the dough rise on top of the stove. It could take 1 1/2 hours or up to 2 hours to double.
- Don't over-think rolling the balls. They can be pretty imperfect and will rise and puff on the second rise.
- Nudge the topping around the risen dough so it coats the bottom of the pan.
- It may seem like a lot of topping, but don't cut back. The topping will coat the bread and it's the right amount for that gooey top crust we're looking for!
- Use a knife to loosen the edges of the pan before flipping.
- Monkey bread is best served warm. If serving after it's cooled or if you have leftovers, rewarm it in the microwave until soft.