Homemade Monkey Bread
A from-scratch monkey bread made with soft yeast dough, rolled in cinnamon sugar and baked over a brown sugar caramel in a Bundt pan. No canned biscuits needed.
Equipment
- 10- to 12-cup Bundt pan
- Large mixing bowl or stand mixer with dough hook
- Instant-read thermometer
- Small saucepan
- Two shallow bowls
Ingredients
For the Dough
- 3/4 cup whole milk warm, 105–110°F
- 2 1/4 teaspoons instant or active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter melted
- 3 cups all-purpose flour plus more for dusting
- 3/4 teaspoon salt
For the Cinnamon Sugar Coating
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter melted, for dipping
For the Caramel
- 1/2 cup unsalted butter
- 3/4 cup brown sugar packed
Instructions
Make the Dough
- Stir the warm milk, yeast, and 1 tablespoon of the dough sugar together in a large bowl. Let it sit 5 minutes, until the surface looks foamy.
- Add the remaining dough sugar, egg, melted butter, flour, and salt. Mix until a shaggy dough forms.
- Knead on a lightly floured surface for 6 to 8 minutes, or 5 to 6 minutes with a dough hook, until the dough is smooth and slightly tacky but not sticky. Add flour 1 tablespoon at a time only if it clings to your hands.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled.
Shape and Assemble
- Grease the Bundt pan thoroughly. Mix the 3/4 cup sugar and cinnamon in one shallow bowl and put the 1/2 cup melted butter in another.
- Punch down the dough and cut it into about 48 pieces, roughly 1 inch each. Roll each into a ball, dip it in butter, roll it in the cinnamon sugar, and layer it loosely in the pan.
- Melt the caramel butter and brown sugar in a saucepan over medium heat, stirring, until it bubbles for about 1 minute. Pour it evenly over the dough pieces.
- Cover the pan and let it rise again for about 30 minutes, until puffy and the dough nears the rim of the pan.
Bake and Serve
- Bake at 350°F (175°C) for 35 to 40 minutes, until deep golden brown and the center feels firm. If the top browns too quickly, tent loosely with foil after 25 minutes.
- Cool the pan for 10 minutes, then invert onto a serving plate. Spoon any caramel left in the pan over the top.
Notes
Check the milk temperature: milk above about 115°F can kill the yeast, so aim for warm, not hot. Layer the dough pieces loosely, since packing them tightly leaves the center doughy. Invert the bread after 10 minutes; waiting much longer lets the caramel harden and glue the bread to the pan. Grease the pan generously. Keep leftovers covered at room temperature for up to 2 days and warm individual portions in the microwave for 20 to 30 seconds, or reheat the whole loaf covered with foil in a 300°F oven for 10 to 15 minutes. To make ahead, assemble the bread in the pan through the caramel step, cover, and refrigerate overnight; let it sit at room temperature for 45 to 60 minutes until puffy before baking. Calories per serving: ~415 kcal (estimated).