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Classic Monkey Bread

Classic Monkey Bread
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This pull-apart yeast bread is coated in cinnamon sugar and baked with a rich buttery brown sugar sauce. Each soft, tender piece is sticky, sweet, and perfect for sharing at brunch or dessert.

Ingredients

Scale
  • 1/2 cup whole milk, warmed to 110°F (43°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour (250g), plus more for dusting
  • 1/2 cup granulated sugar (for coating)
  • 2 tsp ground cinnamon
  • 1/4 cup unsalted butter (for sauce)
  • 1/2 cup packed light brown sugar
  • 1 tbsp whole milk
  • 1 tsp vanilla extract

Instructions

  1. Pour the warmed milk into a small bowl and sprinkle the yeast over the top. Let stand for 5-7 minutes until the mixture is foamy and fragrant, indicating the yeast is active; if it doesn’t foam, discard and start with fresh yeast.
  2. In a large mixing bowl, whisk together the 1/4 cup granulated sugar, melted butter, egg, and salt until smooth. Add the activated yeast mixture and stir to combine.
  3. Gradually add the flour, 1/2 cup at a time, stirring with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth, elastic, and no longer sticky, adding more flour only if necessary.
  4. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size. Meanwhile, grease a 9-inch round cake pan or small loaf pan with butter.
  5. In a shallow dish, combine the 1/2 cup granulated sugar and ground cinnamon for the coating. In a small saucepan over low heat, melt the 1/4 cup butter for the sauce, then stir in the brown sugar, 1 tablespoon milk, and vanilla until smooth and combined; keep warm.
  6. Punch down the risen dough and transfer to a floured surface. Divide the dough into 16 equal pieces (about 25g each) and roll each into a smooth ball between your palms.
  7. Roll each dough ball in the cinnamon-sugar coating, ensuring all sides are evenly covered. Arrange the coated balls in the prepared pan in a single layer, spacing them slightly apart to allow for expansion.
  8. Pour the warm brown sugar sauce evenly over the dough balls in the pan, making sure to coat the top of each. Cover the pan loosely with plastic wrap or a damp cloth and let rise in a warm place for 30 minutes, or until puffy and nearly doubled.
  9. Preheat the oven to 350°F (177°C) during the last 15 minutes of the second rise. Place the pan on a baking sheet to catch any drips and bake for 30-35 minutes, until the top is deep golden brown and the sauce is bubbling.
  10. Remove the pan from the oven and let the monkey bread cool in the pan for 5 minutes. Carefully invert onto a serving plate (the sticky topping will glisten and coat the bread).
  11. Serve warm, pulling apart the pieces with your hands or forks. For an extra touch, drizzle with a simple powdered sugar glaze if desired (1/2 cup powdered sugar mixed with 1-2 tbsp milk).
  12. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place individual pieces in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds.

Notes

Store in an airtight container at room temperature for up to 2 days. To reheat, warm in a 300°F (150°C) oven for 5-7 minutes. Freeze unbaked dough balls (after coating and before second rise) on a baking sheet, then transfer to a freezer bag; freeze for up to 1 month. Thaw overnight in the refrigerator, let rise for 30 minutes at room temperature, then bake as directed.

Nutrition

Keywords: monkey bread, pull-apart bread, cinnamon sugar bread, American dessert, breakfast bread, brunch recipe, yeast bread, sticky bun, homemade monkey bread, sweet bread

Find it online: https://copycatkitchenco.com/classic-monkey-bread/