Cinnamon Monkey Bread
Ingredients
For the Dough
- 3 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tbsp)
- 3/4 cup warm milk
- 3 tbsp unsalted butter, melted
- 1 tsp salt
- 1 large egg
Cinnamon Sugar Coating
- 3/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, melted
Caramel Sauce
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Make the Dough
- In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add the melted butter, egg, salt, and flour. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Prepare the Cinnamon Sugar & Caramel Sauce
- In a small bowl, mix the granulated sugar and cinnamon.
- In another bowl, melt the butter.
- In a saucepan, melt butter and brown sugar together, then stir in the heavy cream and vanilla until smooth. Remove from heat.
Assemble the Monkey Bread
- Once the dough has risen, punch it down and divide it into small pieces (about 1-inch each).
- Roll each piece into a ball, dip in melted butter, then roll in the cinnamon-sugar mixture.
- Place the coated dough balls in a greased Bundt pan, layering as you go.
- Pour the caramel sauce over the dough balls.
Bake & Glaze
- Preheat oven to 350°F (175°C).
- Bake for 30-35 minutes or until golden brown and bubbling.
- Let cool for 10 minutes, then carefully invert onto a serving plate.
- Whisk together powdered sugar, milk, and vanilla to make the glaze.
- Drizzle over the warm monkey bread. Serve and enjoy!