Recipes

Monkey Bread

  • Serves

    serves 8-10

YOSSY AREFI

This decadent pull-apart monkey bread loaf is composed of bite-sized yeasted rolls that get covered with a sticky-sweet brown sugar glaze and then baked together in a bundt pan.

Ingredients

  • 18 tbsp. unsalted butter, softened, plus more for greasing
  • 3 14 cups flour, plus more for dusting
  • 2 tsp. kosher salt
  • 1 cup milk
  • 1 14 cups granulated sugar
  • 2 (1/4-oz.) packages active dry yeast
  • 2 tsp. ground cinnamon
  • 12 cup packed light brown sugar

Instructions

Step 1

Grease a 10" bundt pan with butter and dust with flour; set aside. Whisk flour and salt in a bowl; set aside. Heat 2 tbsp. butter with milk and 1⁄3 cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in 1⁄4 cup granulated sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.

Step 2

Combine remaining granulated sugar with cinnamon in a large bowl. Melt remaining butter in a 2-qt. saucepan; whisk in brown sugar and set aside.

Step 3

Heat oven to 350°. On a lightly floured surface, pat dough out into an 8" square about 1" thick. Cut dough into 1-inch pieces. Toss dough with cinnamon sugar mixture, and then fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.