Pull Apart Monkey Bread (From Scratch)
Ingredients
Dough
- 1 cup whole milk warmed to about 110°F / 43°C
- 1/4 cup water warm
- 1/4 cup granulated sugar
- 2 1/4 tsp instant or active dry yeast 1 packet
- 2 large eggs room temperature
- 4 tbsp unsalted butter melted and slightly cooled
- 3 3/4 cups all-purpose flour 470 g, plus a little for kneading
- 1 1/2 tsp fine salt
Cinnamon sugar coating
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter melted
Caramel sauce
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar packed
- 1 tsp vanilla extract
- 1 pinch salt
Optional glaze
- 1 cup powdered sugar
- 2 tbsp milk
Method
Make the dough
- Stir the warm milk, water, 1 tablespoon of the sugar and the yeast together. If using active dry yeast, wait 5 to 10 minutes until foamy.
- Add the eggs, melted butter, remaining sugar, salt and 3 cups of the flour. Mix, then add the rest of the flour a little at a time until the dough pulls away from the bowl.
- Knead 6 to 8 minutes by machine (8 to 10 by hand) until smooth and slightly tacky. Cover and let rise in a warm spot until doubled, 1 to 1 1/2 hours.
Shape
- Butter the bundt pan very well, including the center tube.
- Mix the 1 cup sugar and cinnamon in a bowl. Put the 1/2 cup melted butter in a second bowl.
- Punch the dough down and pat it into an 8 x 8 inch square. Cut it into 64 pieces (8 x 8) and roll each into a ball about 1 inch wide.
- Dip each ball in butter, roll in cinnamon sugar and layer loosely in the pan. Sprinkle any leftover cinnamon sugar on top.
Caramel, rise and bake
- Melt the 1/2 cup butter and brown sugar together, stir until smooth, then add the vanilla and salt. Pour evenly over the dough balls.
- Cover and let rise until puffy and about 1 inch below the rim, 40 to 50 minutes. Heat the oven to 350°F (175°C).
- Set the pan on a foil-lined sheet and bake 30 to 35 minutes, until deep golden and the center reads 190°F (88°C). Tent with foil after 20 minutes if the top darkens fast.
- Cool in the pan exactly 5 minutes, then flip onto a large plate. Scrape any caramel left in the pan over the top. Drizzle with glaze if you like and serve warm.
Notes
Make ahead: after shaping and pouring the caramel, cover and refrigerate up to 16 hours. Let the pan sit at room temperature 45 to 60 minutes before baking, and add 5 minutes to the bake time.
Biscuit shortcut: use 2 cans (16.3 oz each) of refrigerated biscuits, quartered, in place of the dough. Skip both rises and bake 30 to 40 minutes.
Storage: keep covered at room temperature up to 2 days. Rewarm pieces in the microwave for 15 to 20 seconds.