Monkey Bread
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Learn more →Ingredients
10 servings
For the dough
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 large eggs, room temperature
- 4 tbsp unsalted butter, melted and slightly cooled
For the cinnamon sugar coating
- ¾ cup granulated sugar
- 2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the caramel glaze
- ¾ cup packed light brown sugar
- 6 tbsp unsalted butter
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
For the pan
- nonstick cooking spray
Instructions
- 1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar (taken from the dough's 1/4 cup) in the bowl of a stand mixer. Let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start again with fresh yeast.
- 2
Add the remaining granulated sugar, flour, salt, eggs, and melted butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 8–10 minutes.
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