Description
Gooey, caramelized monkey bread that pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.
Ingredients
- 1 teaspoon vegetable oil, or as needed
- ¼ cup warm water
- 2 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- 3 ½ cups all-purpose flour
- ¾ cup milk, warmed
- 1 egg
- 3 tablespoons white sugar
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup butter, melted
Instructions
- Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.
- Make dough: Combine warm water
- yeast
- and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy
- about 5 minutes.
- 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.
- Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown
- about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 2 hrs 25 mins
Servings: 10