Ingredients
Equipment
Method
Build Monkey Bread (From Scratch!) Step by Step
- In a large mixing bowl, combine the warm milk, warm water, and granulated sugar. Sprinkle the instant yeast over the mixture and let it sit for about 5 minutes, or until it becomes frothy.
- Add the softened butter, salt, and 2 cups of the all-purpose flour to the yeast mixture. Stir until well combined, then gradually add the remaining flour, mixing until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- In a small bowl, combine the light brown sugar and ground cinnamon. Mix well to ensure even distribution of the cinnamon.
- Once the dough has risen, punch it down to release the air. Divide it into small pieces, about the size of a walnut. Roll each piece into a ball.
- Dip each ball in the melted butter, then roll it in the cinnamon sugar mixture until fully coated. Arrange the coated dough balls in the greased loaf pan, stacking them as you go.
- Cover the pan with a towel and let the dough balls rise for another 30 minutes, or until they puff up.
- Preheat your oven to 350 degrees F (175 degrees C). Bake the Monkey Bread for 30-35 minutes, or until it’s golden brown and sounds hollow when tapped.
- While the bread is baking, prepare the glaze by whisking together the powdered sugar and milk until smooth. Once the Monkey Bread is out of the oven, let it cool for a few minutes before drizzling with the glaze. Serve warm and enjoy!
Notes
- Prepare the dough ahead of time and refrigerate after the first rise for up to 24 hours.
- Store leftover Monkey Bread in an airtight container at room temperature for up to 2 days.
- Freeze individual pieces wrapped in plastic wrap and foil for up to 3 months.