Fructose Free Monkey Bread

Total time2 hr 40 min

Prep time30 min

Cook time40 min

4.5

(24)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!