This sweet and ooey breakfast or dessert is made from tiny dough balls rolled in cinnamon sugar, drenched in brown sugar sauce, and baked in a Bundt pan.
Milk Instant Yeast Cinnamon Brown Sugar Powdered Sugar Pecans
1
Heat the milk in the microwave and dissolve sugar in warm milk. Then melt the butter in the microwave.
2
Combine the dry ingredients in the bowl of your stand mixer, then add the melted butter, egg, and milk.
3
Up the speed on your mixer and beat for about 5 minutes, until the dough comes together.
4
Turn the dough out on a floured surface and knead it by hand into a soft, pliable ball. Let it rest for 15-20 minutes.
5
Once the dough has rested, divide it into 40-50 small balls.
6
Combine cinnamon and sugar in a large Ziploc bag. Then add the balls to the bag and toss to coat.
7
Place coated dough balls in a greased 10-cup Bundt pan, cover with plastic wrap, and let rise until doubled in size.
8
Melt butter and brown sugar together in a saucepan and bring to a boil. Then stir in the vanilla.
9
Pour the hot sugar sauce over the risen dough balls.
10
Place the Bundt pan on a lined baking sheet to catch any overflow, and bake.
11
Let the bread rest for 5 minutes once it’s out of the oven, then invert it onto a large plate.
12
Whisk together powdered sugar, milk, and vanilla. After the monkey bread has cooled a little, drizzle over the glaze.
13
Garnish with pecans if you’d like, and serve while it’s still warm and gooey!