Monkey Bread
Indulge in a gooey, buttery homemade monkey bread featuring soft dough balls coated in cinnamon sugar and finished with rich vanilla icing. Perfect for sharing at brunch or as a dessert treat.
Equipment
- 1 Stand Mixer with Dough Hook
- 1 Bundt Pan (10-12 cups)
- 1 silicone spatula
- 2 Medium Mixing Bowls
- 1 Candy or Instant-Read Thermometer (optional)
Ingredients
For the Dough:
- 1½ cups 360 ml whole milk, warmed to about 110°F (43°C)
- 2¼ teaspoons one packet active dry yeast (Platinum Yeast from Red Star recommended)
- ¼ cup 50 g granulated sugar
- 2 large eggs
- ⅓ cup 5 tablespoons; 71 g unsalted butter, melted and cooled slightly
- 1 teaspoon salt
- 5 cups 625 g all-purpose flour, spooned and leveled
For the Coating:
- ¾ cup 12 tablespoons; 170 g unsalted butter, divided
- 1¼ cups 250 g granulated sugar
- 1 tablespoon ground cinnamon
- ⅔ cup 130 g packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
For the Vanilla Icing:
- 1 cup 120 g powdered sugar
- 3 tablespoons 45 ml whole milk
- ½ teaspoon pure vanilla extract
Instructions
- Activate the Yeast: Pour the warmed milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle the yeast and granulated sugar over the milk. Whisk gently to combine. Let this mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active and ready.
- Combine Wet Ingredients and Start Dough: Add the eggs, melted butter, and salt to the yeast mixture. Stir briefly to incorporate. Begin mixing in 1 cup of flour using a dough hook or sturdy spoon until the ingredients start coming together.
- Add Remaining Flour and Knead Dough: Gradually add the rest of the flour while mixing on medium speed. Continue kneading the dough—either in the mixer for about 5 to 7 minutes or by hand on a lightly floured surface. The dough should feel soft, slightly tacky, but not sticky. Perform a windowpane test by stretching a small piece of dough to check for gluten development. If the dough tears easily, knead a little longer.
- First Proof: Lightly oil a large bowl and place your dough inside, turning once to coat. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm spot for 1.5 to 2 hours, or until it has roughly doubled in size.
- Prepare Bundt Pan and Coating Mixture: Grease a 10-12 cup bundt pan thoroughly with butter or nonstick spray. In a small bowl, melt half of the butter (about ½ cup). In another bowl, combine the granulated sugar and cinnamon.
- Shape Dough Balls: Once risen, punch down the dough gently to release air. Pinch off small pieces and roll them into approximately 1¼-inch diameter balls. Dip each ball into the melted butter, then roll it generously in the cinnamon-sugar mixture. Arrange the coated balls evenly in the bundt pan.
- Let Dough Rest: Cover the filled bundt pan loosely with plastic wrap or a kitchen towel. Allow the dough balls to rest for 15-20 minutes to rise slightly.
- Add Brown Sugar Glaze: Melt the remaining butter (¼ cup) and stir in the brown sugar and vanilla extract until smooth. Pour this mixture evenly over the dough balls in the bundt pan.
- Bake Monkey Bread: Position the oven rack near the lower third and preheat your oven to 350°F (177°C). Bake the monkey bread for 35 to 45 minutes until it turns a rich golden brown. If the top darkens too quickly, tent loosely with foil.
- Cool and Ice: Let the bread cool in the pan for about 5-10 minutes. Carefully invert it onto a serving platter. Mix the powdered sugar, milk, and vanilla extract until smooth and drizzle over the warm monkey bread. Serve warm, letting guests pull apart the gooey pieces.
Notes
- Milk Temperature: Ensure milk is warmed to about 110°F (43°C). Too hot will kill the yeast; too cold won’t activate it well.
- Kneading Tip: Dough should be soft but manageable. Add flour sparingly if sticky, but avoid making it dry.
- Proofing Environment: For best results, proof the dough in a warm, draft-free area. If your kitchen is cold, you can place the bowl inside an unheated oven with the oven light on.
- Bundt Pan: A nonstick bundt pan or one generously greased will help the monkey bread release easily.
- Serving: Monkey bread is best enjoyed fresh on the day it’s baked. Store leftovers tightly wrapped at room temperature for up to one day or refrigerate for up to four days.
