A pull-apart yeast bread studded with cinnamon-sugar coated dough balls, baked in a Bundt pan and drizzled with a brown sugar glaze.
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| prepPreheat oven to 350°F / 177°C (after dough rises). | |||||||||||
| prepGenerously grease a 10–12 cup Bundt pan with butter or nonstick spray. | |||||||||||
| 360 ml whole milk, warmed to 110°F / 43°C | Whisk milk, yeast & sugar; rest 5 min | Add eggs, butter, salt & 1 cup flour; beat 30 sec | Add remaining flour; beat 2 min until dough pulls away | Knead 5–7 min until soft, tacky & passes windowpane test | Oil large bowl, place dough, cover & rise 1–2 hrs until doubled | Punch down dough; roll 40–45 balls, dip in butter & coat in cinnamon-sugar | Arrange balls in Bundt pan, cover & rest 20 min | Pour glaze over shaped bread | Bake 350°F / 177°C, 35–45 min until golden; cover loosely if browning too fast | Cool 5–10 min, invert onto serving plate | Drizzle icing over monkey bread & serve |
| 2 1/4 teaspoons Platinum Yeast from Red Star | |||||||||||
| 50 g granulated sugar | |||||||||||
| 2 large eggs | |||||||||||
| 71 g unsalted butter, melted and slightly cooled | |||||||||||
| 1 teaspoon salt | |||||||||||
| 625 g all-purpose flour | |||||||||||
| 113 g unsalted butter (for dipping) | Melt butter for dipping in medium bowl | ||||||||||
| 250 g granulated sugar (for cinnamon coating) | Mix sugar & cinnamon in medium bowl | ||||||||||
| 1 tablespoon ground cinnamon | |||||||||||
| 60 g unsalted butter (for glaze) | Melt butter, whisk in brown sugar & vanilla | ||||||||||
| 130 g packed light or dark brown sugar | |||||||||||
| 1 teaspoon pure vanilla extract | |||||||||||
| 120 g confectioners' sugar | Whisk confectioners' sugar, milk & vanilla | ||||||||||
| 45 ml whole milk | |||||||||||
| 1/2 teaspoon pure vanilla extract | |||||||||||
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