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Monkey Bread

A sweet, sticky bake that is perfect for breakfast or dessert, made with dough pieces rolled in butter and cinnamon sugar.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup Warm milk Think cozy bath water
  • 2 teaspoons Yeast Active dry yeast
  • 2 tablespoons Sugar Just enough to help the yeast wake up
  • 1 large Egg
  • 4 tablespoons Butter Melted and cooled a bit
  • 1 teaspoon Salt
  • 3 cups All purpose flour Do not add too much flour
For the Coating
  • 1 cup Sugar Mixed with cinnamon
  • 2 teaspoons Cinnamon
  • 1 cup Butter Melted for dipping
  • 1 cup Chopped pecans Optional, for layering

Method
 

Preparation
  1. Grease a bundt pan really well, making sure to get into all the curves.
  2. Cut dough into small pieces, about 1 inch each.
  3. Set up two bowls: one with melted butter and another with cinnamon sugar.
  4. Dip each dough piece in butter, then roll in cinnamon sugar.
  5. Layer the coated pieces in the bundt pan, sprinkling chopped pecans between layers if desired.
  6. Pour any leftover butter on top and sprinkle any extra cinnamon sugar.
Baking
  1. Bake until deep golden and cooked through, approximately 30 minutes.
  2. Cool for 5 to 10 minutes, then flip onto a large serving plate.
Gooey Sauce (optional)
  1. Warm brown sugar and butter together for a minute or two, then drizzle over the dough before baking to create a sticky coating.

Notes

Monkey bread can be assembled the night before and refrigerated. Let sit at room temp for 30-45 minutes before baking in the morning. Store leftovers covered at room temperature for 1 day or in the fridge for up to 3 days.