Ingredients:

  • 1/2 cup (120ml) warm milk (105-115°F / 40-46°C), whole milk preferred
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (56g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 3/4 cup (170g) unsalted butter, melted
  • 3/4 cup (150g) packed brown sugar
  • 1/4 teaspoon vanilla extract (optional)

Instructions:

  1. Combine warm milk, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add melted butter, egg, and vanilla to the yeast mixture. Gradually add flour and salt, mixing until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Combine granulated sugar and cinnamon in a shallow bowl.
  6. Punch down the dough. Pinch off small pieces (about 1 inch in diameter). Roll each piece into a ball, then dip in the melted butter and then coat generously in the cinnamon-sugar mixture.
  7. Arrange the coated dough balls in a greased Bundt pan.
  8. Cover the pan and let rise for another 30 minutes.
  9. While the dough is rising, melt butter and brown sugar together in a saucepan (or microwave). Add vanilla extract, if using.
  10. Pour the butter sauce evenly over the dough balls in the pan.
  11. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and cooked through.
  12. Let the monkey bread cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm.