Monkey Bread

1. 1
   prep

   Grease the bundt pan generously.

   Butter every crevice of a 10-12 cup bundt pan thoroughly so the monkey bread releases cleanly after baking.

   TIPUse softened butter and a pastry brush to get into every ridge.
2. 2
   mix

   Combine dry ingredients for the dough.

   In the bowl of a stand mixer, whisk together flour, sugar, salt, and instant yeast.

3. 3
   mix · ~6 min

   Add wet ingredients and knead.

   1.Pour in lukewarm milk, melted butter, and the egg.

   2.Mix with dough hook on low speed until a shaggy dough forms.

   3.Increase speed to medium and knead for 5-6 minutes until smooth and elastic.

   TIPThe dough should pull away from the sides of the bowl. If too sticky, add 1 tablespoon flour at a time.
4. 4
   rest · ~90 min

   Let the dough rise until doubled.

   Shape dough into a ball, place in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 60-90 minutes until doubled in size.

   TIPAn oven with just the light on is a perfect draft-free warm spot.
5. 5
   prep

   Make the cinnamon-sugar coating.

   Mix granulated sugar and cinnamon powder in a small bowl. Melt the half cup butter for coating in a separate shallow dish.

6. 6
   prep

   Punch down and form dough balls.

   Punch down the risen dough and turn it onto a lightly floured surface. Pinch off small pieces and roll into 1-inch balls.

   TIPAim for roughly 40-45 balls. They don't need to be perfect.
7. 7
   assemble · ~15 min

   Coat each dough ball in butter and cinnamon sugar.

   1.Dip each dough ball into the melted butter, letting excess drip off.

   2.Roll the buttered ball generously in the cinnamon sugar.

   3.Layer the coated balls evenly in the prepared bundt pan.

   TIPStack them loosely — they'll expand during the second rise and baking.
8. 8
   rest · ~45 min

   Let the assembled bread rise again.

   Cover the bundt pan with a kitchen towel and let the dough balls rise for 30-45 minutes until puffy and nearly reaching the top of the pan.

9. 9
   simmer · ~5 min

   Make the brown sugar caramel.

   1.Combine brown sugar and the remaining half cup butter in a small saucepan over medium heat.

   2.Stir constantly and bring to a gentle boil — cook 2 minutes until smooth and slightly thickened.

   TIPDon't overboil the caramel or it will turn hard instead of gooey.
10. 10
    assemble

    Pour the caramel over the risen dough.

    Drizzle the warm caramel sauce evenly over the top of the dough balls in the bundt pan, letting it seep into the crevices.

11. 11
    bake · ~35 min

    Bake until golden and puffed.

    Place bundt pan on a baking sheet to catch drips and bake at 350°F for 30-35 minutes. The top will be deep golden brown and the caramel bubbly.

    TIPCover loosely with foil after 20 minutes if the top is browning too fast.
12. 12
    rest · ~5 min

    Cool briefly in the pan.

    Remove from oven and let the monkey bread cool on a wire rack for exactly 5 minutes. Running a knife around the edges helps release.

    TIPDon't let it sit longer than 10 minutes or the caramel will harden and stick to the pan.
13. 13
    assemble

    Invert onto a serving plate.

    Place a large plate over the bundt pan, hold firmly, and flip in one confident motion. Lift the pan away slowly.

14. 14
    serve

    Serve warm and pull apart.

    Encourage everyone to pull off gooey pieces with their fingers while the monkey bread is still warm.

    TIPMonkey bread is best eaten within an hour of baking.

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