Monkey Bread
A classic pull-apart bread, this version is made from scratch with soft yeast dough and bakes up with crisp caramel edges.
Monkey Bread
Make a half-batch of Brenda’s Favorite Yeast Dough, allow to rise for 30 minutes.
Dump the prepared dough onto a clean, lightly floured surface
Roll about 3/4” thick
Cut a grid of 4 x 12 cubes
Prepare a Bundt pan by spraying with non-stick cooking spray.
To a small microwave-safe bowl, add:
1/4 cup butter
Melt the butter, microwaving 15 seconds at a time and stir until smooth. Set aside.
In a separate small bowl, combine:
1/2 cup sugar
2 tsp cinnamon
Sift together.
Dunk the cubes of dough in the melted butter, then dredge in the cinnamon sugar
Layer the coated cubes in the prepared Bundt pan
Re-using the butter bowl, add:
1/4 cup butter
Melt the butter, microwaving 15 seconds at a time and stir until smooth. Add:
6 Tbsp brown sugar
Stir together and pour over the cinnamon-sugar dough in the Bundt pan.
Allow prepared bread to rest ~25 minutes, then bake at 350F for 30-35 minutes.
Invert over serving platter. Serve warm.
Brenda tips:
Serving size: 6 to 8 servings
No bundt pan? Substitute a pair of bread pans for similar results.
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