This classic Monkey Bread recipe starts with a homemade dough that is rolled into bite-sized balls and coated in butter and a cinnamon sugar mixture.
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Additional Time 2 hourshours
Total Time 3 hourshours5 minutesminutes
Servings 12
Ingredients
For the dough
1 ⅓cup(320ml)whole milk, warmed to 105 -115ºF
3tablespoonsunsalted butter, melted
¼cup(50g)granulated sugar
2 ¼teaspoonsactive dry yeast, 1 packet
3 ½cups(455g)all-purpose flour
1 ¾teaspoonssalt
For the coating
1cup(227g)unsalted butter
1cup(220g)light brown sugar, packed
½cup(100g)granulated sugar
1tablespoonground cinnamon
Instructions
In a large measuring cup, whisk the milk, butter, sugar, and yeast together.
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Turn the mixer on low speed and slowly drizzle in the milk mixture.
Once the dough comes together, increase the speed to medium and mix until the dough is smooth and shiny, about 7 minutes. The dough will be sticky. (If the dough is wet, gradually mix in 1 tablespoon of flour at a time until it is no longer wet but sticky.)
Turn the dough out onto a lightly floured surface and shape it into a ball.
Place the dough in a large bowl greased with nonstick spray. Spray a light mist of nonstick spray over the dough.
Cover the bowl with plastic wrap and set it in a warm place to rise until doubled in size, about 1 hour.
Meanwhile, melt the butter for the coating in a small bowl. In a separate bowl, stir both sugars and cinnamon together; Set aside.
Spray a 10 cup bundt pan with cooking spray. Set aside.
Turn the dough out onto a lightly floured surface and cut into 64 pieces. Roll each piece into a ball.
Working with 1 ball at a time, dip the ball into the melted butter then generously roll it into the sugar coating.
Arrange the dough balls seam side down in the prepared bundt pan. Reserve leftover melted butter and set aside. Cover the pan with plastic wrap and let the dough rise until almost doubled in size, about 1 hour. It should fill the pan about 3/4 of the way.
Meanwhile, preheat the oven to 350ºF degrees.
Reheat the butter if it has begun to solidify. Uncover the dough and pour the butter over the top. Bake for 30-35 minutes.
Cool in the pan for 5 minutes. Invert the bread onto a plate. Serve warm.
Notes
Rapid rise or instant yeast can be used in place of active try yeast. Rise time will be about 30-45 minutes.
Keep leftover monkey bread tightly covered and store it at room temperature for up to 2 days. Alternatively, it can be stored in the freezer for up to 3 months by breaking it down into individual servings and wrapping them tightly in plastic wrap.
You can reheat monkey bread by placing it on a pan and heating it in a 250°F oven for about 5 minutes. Or you can microwave individual servings in 30-second intervals until heated through.
Frozen monkey bread should be thawed in the refrigerator overnight before reheating.