Ingredients:

  • 1 cup (240 ml) whole milk, lukewarm (about 105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 3 ¼ - 3 ½ cups (400-440g) all-purpose flour, plus more for dusting
  • 1 cup (200g) granulated sugar
  • 2 tablespoons ground cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted

Instructions:

  1. Combine warm milk, yeast, and a pinch of sugar in a bowl. Let stand for 5-10 minutes, or until foamy.
  2. In a large bowl (or stand mixer), combine the foamy yeast mixture, remaining sugar, salt, melted butter, and egg. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
  4. In a medium bowl, combine the granulated sugar and cinnamon. Set aside.
  5. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into small, bite-sized pieces (about 1-inch / 2.5 cm). Roll each piece into a ball. Dip each ball in the melted butter, then roll it in the cinnamon sugar mixture.
  6. Arrange the coated dough balls in the prepared baking pan.
  7. Cover the pan with plastic wrap and let rise for another 30-45 minutes, or until puffy.
  8. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through.
  9. Let the monkey bread cool in the pan for a few minutes before inverting it onto a serving plate. Serve warm.