Monkey Bread - sweet, gooey bundt cake made from balls of dough rolled in cinnamon sugar.
Everyone had fun making this at our recent cooking class. It’s a fun breakfast or dessert to pull apart and indulge.
Dough Butter for pan, softened 1 ½ cups warm milk 1/4 cup sugar 2 ¼ tsp instant yeast (1 packet) 4 Tablespoons butter, melted 1 egg 1 teaspoon salt 3 ½ cups all-purpose flour
Coating 1 cup brown sugar 2 teaspoons cinnamon 1/2 cup (1 stick) butter, melted
Glaze 1 cup powdered sugar 2-3 Tablespoons milk
Directions Grease a bundt pan with butter. Set aside.
In a large bowl, add in the warm milk, sugar and yeast and let sit for about 5 minutes.
Stir in melted butter, egg and salt. Add in the flour, one cup at a time, stirring until mixed together.
Place dough in a clean oiled bowl and turn to coat with oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
Coating: Mix brown sugar and cinnamon in a bowl. In another bowl, add melted butter.
To form bread: Pinch off an inch of dough and roll into a ball using your hands. Dip dough pieces in the melted butter then into the sugar mixture. Layer the dough pieces into the bundt pan.
Cover bundt pan and let rise again for about 20 minutes.
Preheat oven to 350 degrees F. Bake uncovered for about 30-35 minutes. Let cool for a few minutes before carefully inverting onto a platter.
Top with glaze: In a bowl, mix together the powdered sugar and milk until smooth. Drizzle on top of bread and serve.