Monkey Bread

Ingredients

• 1 tbsp unsalted butter – softened (for greasing pan)
• 1 cup whole milk – warmed to 105–115°F
• 0.25 cup granulated sugar – for dough
• 2.25 tsp active dry yeast
• 2 eggs – large, lightly beaten
• 0.25 cup unsalted butter – melted and cooled (for dough)
• 1 tsp fine salt
• 4 cups all-purpose flour
• 0.25 cup all-purpose flour – for dusting and adjusting dough as needed
• 1 cup granulated sugar – for coating
• 2.5 tsp ground cinnamon
• 0.5 cup unsalted butter – melted (for coating)
• 1 cup dark brown sugar – packed
• 0.5 cup unsalted butter – cut into pieces (for sauce)

Instructions

1. Grease a 12-cup Bundt or tube pan thoroughly with the softened unsalted butter (for greasing pan). Set aside.
2. In a large bowl, whisk the warm whole milk with the granulated sugar (for dough) until dissolved, then sprinkle the active dry yeast over the top. Let stand until foamy, 5–10 minutes.
3. Stir in the eggs and the unsalted butter (melted and cooled, for dough), then add the fine salt and the all-purpose flour (4 cups). Mix with a spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth, elastic, and only slightly tacky, 8–10 minutes, dusting in small amounts of the all-purpose flour (for dusting and adjusting dough as needed) only if the dough is sticking.
5. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, 60–90 minutes.
6. Meanwhile, mix the granulated sugar (for coating) and the ground cinnamon in a shallow bowl. Put the unsalted butter (melted, for coating) in a separate bowl.
7. Punch down the risen dough and divide it into 60–64 equal pieces (about 1-inch each). Roll each piece into a smooth ball.
8. Working one at a time, dip each dough ball into the melted butter (for coating), let excess drip, then roll in the cinnamon sugar. Layer coated balls evenly in the prepared pan, staggering seams and distributing them all around.
9. For the sauce, combine the dark brown sugar and the unsalted butter (for sauce) in a small saucepan over medium heat. Bring to a gentle simmer, stirring, and cook until glossy and homogenous, 1–2 minutes. Remove from heat.
10. Pour the warm brown sugar–butter sauce evenly over the dough balls in the pan. Tap the pan firmly on the counter to settle everything.
11. Cover the pan and let the assembled bread rise until puffy and the dough has risen 1/2–1 inch above the rim, 30–45 minutes.
12. Near the end of the rise, preheat the oven to 350°F (175°C).
13. Bake until the top is deeply browned, the caramel is bubbling, and the internal temperature reads about 190–200°F, 30–35 minutes. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
14. Cool in the pan on a rack for 10 minutes (no longer, or the caramel may stick), then invert onto a serving plate. Let the sauce cascade down, pull apart, and serve warm.