There’s no monkeying around here!! This recipe is just bananas, it may take a little time and effort but its still super easy and simple yet so incredibly indulgent! Usually, I can only find monkey bread recipes made with pre-made dough, but this recipe is super duper easy and not intimidating at all.
Monkey Bread Recipe
- 1 cup butter (2 sticks), chilled and cubed
- 1/3 cup whole milk, warmed to 105 – 115 degrees
- 1 packet active dry yeast
- 3 Tbs sugar
- 3 1/4 cups flour
- 1 tsp salt
- 4 large eggs
- sugar in the raw
- caramel sauce for serving
Mix milk, yeast, and sugar in a small glass or bowl and let set until foamy, about 5 minutes. While your waiting beat butter in a standing mixer with the paddle attachment on medium speed for about a minute or until it is smooth. Scrape into a separate bowl and set aside.
Add flour and salt into the now empty mixer bowl. Once yeast mixture is foamy or proofed pour into the flour mixture along with the eggs. Beat on low speed with dough hook until dough starts to come together around the hook.
Increase mixer to medium speed and continue to beat until it no longer sticks to the to side of the bowl, about 5-6 minutes; add more flour a tablespoon at a time if needed to achieve to consistency.
While mixer is still running add one tablespoon of butter at a time mixing thoroughly before adding more butter. This may take a little patience but its worth it. Transfer to a large, bowl greased with butter or canola oil turning once to cover dough in oil/butter so it doesn’t dry out on top. Cover with plastic and set in a warm spot to rise for about an hour or until doubled in size.
Punch dough down until deflated and turn out into a 13×9 lined with an over sized piece of plastic. Fold plastic up and over dough and press to eliminate air bubbles. Chill in the freezer for 30 minutes.
Sprinkle a greased tube pan (a bundt pan would work too) with cinnamon and sugar. Remove dough from freezer brush entire surface generously with butter using a pastry brush; sprinkle with cinnamon and sugar. Turn dough out onto a clean work surface and remove plastic. Repeat the butter and cinnamon/sugar process again. Using a knife or pizza cutter cut dough into 72 pieces (12×6 grid to make it easier).
Working quickly so dough doesn’t get too soft, roll each cut piece into a ball and place into tube pan. Cover with plastic and let rise again until doubled in size – 45-50 minutes. Preheat oven to 350 degree (your almost there!!!)
Remove plastic and bake until golden brown, 25-30 minutes. Allow to cool for fully before removing from pan. To remove: gently loosen with a knife or offset spatula around the edges. Place a serving plate over the bread and flip it on to the plate carefully.
Serve with caramel sauce or as is and enjoy!!!!