Ingredients
Topping
- ½ cup salted butter, cubed
- 1 cup brown sugar, packed
Bread
- ¾ cup warm water, about 110°F
- 1 tablespoon dry yeast
- 1 cup evaporated milk
- ½ cup butter, cubed
- ½ cup + 1 teaspoon granulated sugar, divided
- 5¼ cups bread flour, divided
- 1 tablespoon vegetable oil
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
Instructions
Bread
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In a small bowl, add in the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.
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In a medium saucepan, add in the butter and milk. Place over medium heat until bubbles form around the edges of the pan and the butter is completely melted.
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Add the yeast mixture and milk mixture into a stand mixer bowl fitted with a dough hook.
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Add the remaining sugar and whisk to combine.
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Add in 5 cups of bread flour and knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.
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Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it’s completely coated with vegetable oil.
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Cover with a tea towel and place into a warm place to rise. I like to set my oven to 200 degrees and sit the bowl in the back center of the stovetop.
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Once the dough has doubled, punch it down.
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Preheat the oven to 350 degrees. Spray your bundt pan with nonstick cooking spray. Set aside and make the topping to go into the bundt pan.
Topping
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In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.
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Once the butter is melted, pour the topping into the prepared bundt pan.
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Dust a clean work surface with 1/4 cup of flour.
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Roll the dough out to a 1-inch thickness.
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Cut the dough into 1-inch squares. They don’t need to be perfect!
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In a medium bowl, add the sugar and ground cinnamon. Stir to combine.
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Roll the 1-inch squares in the cinnamon and sugar. I usually do about 15 pieces at a time.
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Add the cinnamon and sugar coated dough into the bundt pan.
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Once the dough is all coated and placed into the bundt pan, cover with a tea towel and let rise for 30 minutes.
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Place into the preheated oven and bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil on top of the dough.
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Remove from the oven and let rest for no longer than 5 minutes.
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Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter.
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Work the monkey bread out of the pan by first lifting one side of the pan and then the other side.
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Let cool and serve up!
