Monkey Bread
Enjoy soft, fluffy Monkey Bread coated in cinnamon sugar, melted butter, and rich caramel sauce. This sweet, pull-apart treat is baked until golden and sticky, making it perfect for breakfast, brunch, or dessert.
Ingredients
For The Dough
- 4 cups 500 g all-purpose flour
- 2¼ tsp 7 g instant yeast
- 1 cup 240 ml warm milk
- ¼ cup 50 g granulated sugar
- 1 large egg
- ¼ cup 57 g unsalted butter, melted
- 1 tsp salt
For The Cinnamon Sugar Coating
- 1 cup 200 g granulated sugar
- 2 tsp ground cinnamon
- ½ cup 113 g unsalted butter, melted
For The Caramel Sauce
- - ¾ cup 150 g packed brown sugar
- - ¼ cup 57 g unsalted butter
- - 1 tsp vanilla extract optional
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, instant yeast, and granulated sugar. Add the egg, melted butter, salt, and flour. Mix until a soft dough forms.
- Knead the Dough: Knead by hand for 8–10 minutes, or with a stand mixer for about 5–7 minutes, until the dough becomes smooth and elastic.
- Let the Dough Rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Leave it in a warm place for about 60–90 minutes, or until it doubles in size.
- Prepare the Cinnamon Sugar: In a medium bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
- Shape the Dough Pieces: Gently press down the risen dough and divide it into small, bite-sized pieces, approximately 40–50 pieces.
- Coat the Dough: Dip each dough piece into the melted butter, allowing excess butter to drip off. Roll each piece in the cinnamon sugar mixture until evenly coated.
- Arrange in the Pan: Lightly grease a 10–12 cup Bundt pan. Arrange the coated dough pieces evenly inside the pan.
- Prepare the Caramel Sauce: Melt the remaining caramel-sauce butter with the brown sugar in a small saucepan over low heat, stirring until combined. Remove from the heat and add vanilla extract if desired.
- Add the Sauce: Pour the warm brown sugar mixture evenly over the dough pieces in the Bundt pan.
- Let It Rise Again: Cover the pan loosely and allow the dough to rise for another 20–30 minutes, until puffy.
- Preheat the Oven: Preheat the oven to 175°C (350°F).
- Bake the Monkey Bread: Bake for 30–40 minutes, until the top is golden brown and the dough in the center is fully baked. If the top browns too quickly, cover it loosely with foil.
- Cool Briefly: Remove the pan from the oven and let it rest for 10–15 minutes. This allows the caramel coating to settle slightly while remaining easy to release.
- Invert and Serve: Carefully invert the Bundt pan onto a large serving plate. Lift the pan away and let the warm cinnamon caramel sauce coat the bread.
- Enjoy: Serve warm and pull apart the soft, fluffy pieces by hand. Monkey Bread is delicious on its own or with a drizzle of extra caramel sauce.