Monkey Bread Recipe

Activate Yeast

In a small bowl, combine warm milk (about 110°F) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Make Dough

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the melted butter, the frothy yeast mixture, and the eggs. Mix until a dough forms.

Knead Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare Coating

In a separate bowl, mix together 1 cup of granulated sugar and 2 tablespoons of ground cinnamon.

Shape Dough

Once the dough has risen, punch it down and divide it into small pieces (about 1 inch each).

Coat Dough Pieces

Roll each piece into a ball, then dip it in melted butter, and roll it in the cinnamon-sugar mixture until fully coated.

Layer in Pan

Grease a bundt pan and layer the coated dough balls in the pan. Pour any remaining melted butter over the top.

Bake

Preheat the oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes, or until golden brown and cooked through.

Prepare Icing

While the bread is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Cool and Drizzle

Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a plate. Drizzle the icing over the warm bread before serving.