Homemade Monkey Bread
This homemade monkey bread is made with a homemade sweet dough and coated with a healthy dose of cinnamon sugar! The bottom of the bundt pan is filled with a melted butter brown sugar mixture that makes the top pieces of the monkey bread the best part of the whole thing!
Ingredients
Bread
- ¾ cup (177 g) warm water, about 110°F
- 1 tablespoon dry yeast
- 1 cup (252 g) evaporated milk
- ½ cup (1 stick / 113 g) salted butter, cubed
- ½ cup + 1 teaspoon granulated sugar, divided
- 5 ¼ cups (667 g) bread flour, divided
- 1 tablespoon vegetable oil
Topping
- 1 cup (200 g) light brown sugar, packed
- ½ cup (1 stick / 113 g) salted butter, cubed
Cinnamon Sugar
- ½ cup (100 g) granulated sugar
- 4 teaspoons ground cinnamon
Instructions
Bread
- In a small bowl, whisk together the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5-10 minutes, or until foamy.
- In a medium saucepan over medium heat, add evaporated milk and butter. Heat stirring occasionally until bubbles form around the edges of the pan and the butter is completely melted.
- Add the yeast mixture and the milk mixture into the bowl of a stand mixer fitted with a dough hook.
- Add the remaining sugar and whisk to combine.
- Slowly add in 5 cups of bread flour and knead on low speed until the dough pulls away from the sides of the bowl and forms a smooth ball.
- Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it's completely coated with vegetable oil.
- Cover with a clean towel and place in a warm place to rise until doubled.
- Once the dough has doubled, punch it down. Set aside while you prepare the topping mixture.
Topping
- Spray a 10-inch bundt pan with nonstick cooking spray.
- In a medium saucepan over medium heat, add brown sugar and butter. Cook stirring occasionally as the butter melts.
- Once the butter is melted, pour the topping into the prepared bundt pan.
Assembly
- Dust a clean work surface with the remaining 1/4 cup of flour.
- Roll the dough out to 1-inch thickness and cut into 1-inch squares.
- In a medium bowl, whisk together the sugar and ground cinnamon.
- Roll the dough squares in the cinnamon and sugar to coat, working in batches as needed.
- Add the coated dough into the bundt pan. Cover with a towel and let rise in a warm place for 30 minutes.
- Nearing the end of the rise time, preheat the oven to 350°F.
- Bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil over the bundt pan.
- Remove from the oven and let rest for no longer than 5 minutes.
- Place a rimmed platter on top of the bundt pan and flip it so the platter is sitting on the counter. Once flipped over, remove the bundt pan.
- Let cool slightly and serve up!