Homemade Monkey Bread
This Monkey Bread from Scratch is a classic pull-apart bread made with homemade sweet dough and coated with plenty of cinnamon sugar! The topping is a combination of melted butter and brown sugar that makes the top pieces of this homemade monkey bread the best part of the whole thing!
Servings: 10 servings
Ingredients
Bread
- 3/4 cup warm water 110 degrees F
- 1 tablespoon dry yeast
- 1/2 cup plus 1 teaspoon granulated sugar divided
- 1 cup evaporated milk
- 1/2 cup butter cubed
- 5 1/4 cups bread flour divided
- 1 tablespoon vegetable oil
Topping
- 1/2 cup salted butter cubed
- 1 cup light brown sugar packed
Coating
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 3/4 cup salted butter melted
Instructions
Bread
- In a small bowl, add in the 3/4 cup warm water, 1 tablespoon dry yeast, and the 1 teaspoon of granulated sugar. Let it sit for 5 to 10 minutes until foamy.
- In a medium saucepan, add in the 1 cup evaporated milk and 1/2 cup butter. Place over medium heat until bubbles form around the edges of the pan and the butter is completely melted. Don't let the mixture boil, it will be too hot to combine with the yeast until it cools to 110 degrees F.
- Add the yeast mixture and milk mixture into a stand mixer bowl fitted with a dough hook.
- Add the remaining 1/2 cup granulated sugar and whisk to combine.
- Add in 5 cups of bread flour and knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.
- Drizzle the 1 tablespoon vegetable oil on top of the dough. Roll the dough in the bowl until it's completely coated with vegetable oil.
- Cover with a tea towel and place into a warm place to rise. I like to set my oven to 200 degrees and sit the bowl in the back center of the stovetop.
- Once the dough has doubled, punch it down.
- Preheat the oven to 350 degrees. Spray your bundt pan with nonstick cooking spray. Set aside and make the topping to go into the bundt pan.
Topping
- In a medium saucepan over medium heat, add in the 1/2 cup salted butter and 1 cup light brown sugar. Let the butter melt while stirring occasionally.
- Once the butter is melted, pour the topping into the prepared bundt pan.
Coating
- In a medium bowl, add the 1/2 cup granulated sugar and 4 teaspoons ground cinnamon. Stir to combine. Set aside.
Assemble
- Dust a clean work surface with 1/4 cup of bread flour.
- Roll the dough out to a 1-inch thickness.
- Cut the dough into 1-inch squares. They don't need to be perfect!
- Dip the 1-inch pieces in the melted 3/4 cup salted butter and then roll in the cinnamon and sugar. I usually do about 15 pieces at a time.
- Add the cinnamon and sugar-coated dough into the bundt pan.
- Once the dough is all coated and placed into the bundt pan, cover with a tea towel and let rise for 30 minutes.
- Place into the preheated oven and bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil on top of the dough.
- Remove from the oven and let rest for no longer than 5 minutes.
- Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter.
- Work the monkey bread out of the pan by first lifting one side of the pan and then the other side.
- Let cool and serve up!
Notes
Storage: Store covered or in an airtight container at room temperature for up to 4 days. It's best enjoyed the first 2 to 3 days though.
Nutrition
Calories: 732kcal | Carbohydrates: 92g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 291mg | Potassium: 188mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1057IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
