Monkey Bread

As we were driving down the canyon from a recent ski trip I asked my kids if they've ever had monkey bread before. My 10 year old son said, "No and I don't EVER plan on it!" I told him to remember those words. As soon as we arrived home I started mixing up this monkey bread. It's seriously addictive. Try it. You won't regret it! (Well, maybe you might when you get on the scale, but your belly will be happy!)

Make sure to serve this warm! It's great fun to pull warm, gooey bread off the loaf with your fingers!

Monkey Bread
adapted from Baked Explorations

For the bread:
1 1/4 cups milk
2 teaspoons instant yeast
4 cups all purpose flour
5 tablespoons sugar
1 teaspoon salt
1 egg
5 tablespoons unsalted butter, melted

For the coating:
1 1/4 cups firmly packed dark brown sugar
2 teaspoons cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled


Generously spray the inside of a 10-inch Bundt pan with non stick cooking spray. In a small saucepan, warm your milk to slightly above room temperature, then remove it from the heat, add the yeast, and whisk to dissolve. (Do not warm it beyond 110 degrees F or you will kill the yeast). In the bowl of a standing mixer fitted with the paddle attachment, beat the flour, sugar, and salt until combined. In a small bowl, beat the egg with a fork and add it to the dry ingredients. Mix on low speed until combined. Keeping the mixer on low, slowly stream in the milk until combined. Add the melted butter and mix until the dough comes together. Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, 8-10 minutes. The dough should mound together and easily come off the bottom of the mixing bowl. (If the dough is too wet, add some flour. If it is too dry, add a tiny bit of water.)

Spray the bottom and sides of a large bowl with cooking spray. Place the dough in the bowl and roll it around to make sure it is completely covered in oil. Cover the bowl with plastic wrap or a dish towel and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.

Line a sheet pan with parchment paper. Use your clean hands to push down and deflate the dough. Remove it from the bowl and pat it into a rough circle approximately 8 inches diameter. Use a bench knife or serrated knife to cut dough into 1 to 1 1/2 inch pieces (about 1/2 oz each )- alternatively, use your hands to pinch apart the dough. Roll the pieces into balls (they don't have to be perfectly round). Place the balls on the sheet pan (you will get about 60 pieces in all). Cover the balls lightly with plastic wrap.

In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.

Remove the plastic wrap from the dough balls and dip one ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan. Continue this process with each ball, until you have several layers, arranging them as if you are building a brick wall. Wrap the Bundt pan tightly in plastic wrap. Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy. Preheat the oven to 350 degrees F. Remove the plastic and bake the Bundt until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes. Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm. Should you have any leftovers (this is rare), simply reheat them in a 300 degree oven until warm to the touch.

Note: You can make the dough ahead of time. Once the dipped dough has been placed in the pan, wrap it tightly, refrigerate it, and bring it back to room temperature to "proof" the dough before baking.