This homemade monkey bread is gooey, caramelized, and pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.
Ingredients
- vegetable oil: 1 tsp (or as needed)
- warm water: 0.25 cup
- ½ teaspoons active dry yeast: 2 piece
- white sugar: 1 tsp
- ½ cups all-purpose flour: 3 piece
- milk, warmed: 0.75 cup
- egg: 1 piece
- white sugar: 3 Tbsp
- butter: 2 Tbsp (melted)
- salt: 1 tsp
- vanilla extract: 0.5 tsp
- ½ cups brown sugar: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- butter: 0.5 cup (melted)
Metric Conversion
Stages of cooking
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Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.
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Make dough: Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
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Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
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Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
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Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated.
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Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.
