Description
This homemade monkey bread recipe is a delightful treat to share with family and friends. Soft and fluffy dough balls coated in cinnamon-sugar, baked to golden perfection, and drizzled with sweet vanilla icing – it’s a perfect sweet indulgence!
Ingredients
Units
Scale
Dough:
- 1 and 1/2 cups (360ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1/3 cup (5 Tbsp; 71g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 5 cups (625g) all-purpose flour (spooned & leveled)
Coating:
- 3/4 cup (12 Tbsp; 170g) unsalted butter, divided
- 1 and 1/4 cups (250g) granulated sugar
- 1 Tablespoon ground cinnamon
- 2/3 cup (130g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
Vanilla Icing:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk warm milk, yeast, and sugar together. Add eggs, butter, salt, and flour. Knead the dough until soft and elastic.
- 1st Rise: Allow the dough to double in size for 1-2 hours.
- Shape the dough: Roll dough into small balls, coat with butter and cinnamon-sugar mixture. Arrange in a Bundt pan.
- Bake: Bake until golden brown.
- Make the icing: Whisk icing ingredients together and drizzle over the baked monkey bread.
Notes
- Freezing Instructions: Prepare and freeze dough balls, then coat before baking.
- Overnight Instructions: Refrigerate dough and allow to rise before baking.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 20g
- Sodium: Approx. 200mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 2g
- Protein: Approx. 6g
- Cholesterol: Approx. 50mg
