American
From-Scratch Cinnamon Monkey Bread
Soft enriched dough balls are dipped in butter, rolled in cinnamon sugar, and baked into a caramel-edged pull-apart loaf finished with a restrained vanilla glaze.
12 servings · 40 minutes prep · 35 minutes cook
Ingredients
Enriched Dough
- 1 cup whole milk, lukewarm
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 4 cups all-purpose flour
- 1 1/2 teaspoons Diamond Crystal kosher salt
Cinnamon Coating
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 cup packed light brown sugar
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Directions
Mix and Rise the Dough
- Combine the milk, yeast, sugar, eggs, flour, and salt. Mix until shaggy, then knead while adding the soft butter a tablespoon at a time. Continue for 7 to 9 minutes until smooth and elastic.
- Cover and let rise for 60 to 75 minutes, until nearly doubled and an indentation springs back slowly.
Divide and Coat
- Butter a 9-by-13-inch pan. Combine the granulated sugar and cinnamon. Divide the dough into 48 pieces, about 19 to 20 g each, and round them loosely.
- Dip each piece briefly in the melted butter, let excess drip off, then roll in cinnamon sugar. Arrange in an even layer. Sprinkle the brown sugar evenly between and over the pieces.
- Cover and rise for 35 to 50 minutes, until puffy and the gaps have mostly closed. Heat the oven to 350°F (175°C).
Bake and Glaze
- Bake for 32 to 37 minutes, until deep golden and 190°F (88°C) between center pieces. Cool in the pan for 10 minutes. Wearing oven mitts, place a heatproof rimmed serving platter over the pan and invert both together in one controlled motion; keep hands and face clear because the pan and pooled sugar syrup are very hot.
- Whisk the powdered sugar, milk, and vanilla into a thick pourable glaze. Drizzle over the warm bread and serve. Cool leftovers completely, then store airtight at cool room temperature for up to 2 days or freeze tightly wrapped portions for up to 2 months. Reheat thawed bread, loosely covered, at 300°F (150°C) for 8 to 10 minutes, just until warm.
