Buttery cinnamon sugar coated dough balls are baked in a bundt pan to make the most delicious monkey bread! We love to eat this around the holidays, it makes for a great breakfast or dessert.
Grease a large, 12 cup bundt pan with softened butter, use about 3 tablespoons or so.
Dough
In the bowl of a stand mixer add the warm milk, water, sugar, butter, and yeast. Mix to combine. Let mixture sit for 5 minutes, then add the flour and salt. Using the dough hook mix on low speed. Once the dough comes together increase the speed to medium and mix for 6-8 minutes. The dough should come away from the sides of the bowl, should be tacky but not sticky, shiny and smooth.
Transfer the dough to a large lightly oiled bowl. Turn the dough over once so that the top of the dough is lightly covered in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Cinnamon Coating
While the dough is rising, combine the brown sugar and cinnamon in a medium sized bowl, stir to combine. Place the melted butter in a separate small bowl.
Assembly
To form the balls: Remove the dough from the bowl and pat it into an 8 inch square. Cut the square into 64 pieces. Roll each piece into a ball.
Roll the balls, one at a time, into the butter and then roll into the cinnamon sugar mixture. Place the sugar coated balls in the bundt pan, layering, staggering, and filling in the gaps as you go.
Once all dough balls have been dipped in the butter and sugar mixture and then placed into the bundt pan, COVER the bundt pan with plastic wrap and let rise for 45-60 minutes or until puffy. (The dough should rise and be just 1 inch from the top).
Unwrap the bundt pan and bake at 350°F for 30-35 minutes or until bubbly and deep brown in color. Cool in the pan for 5 minutes (no longer!!!) then turn out onto a platter. Let cool for 10 minutes and then pour the glaze overtop.
To make the glaze: whisk the powdered sugar, milk, and a splash of vanilla in a large liquid measuring cup.
Notes
If using active yeast, let the yeast and dough mixture sit for 10 minutes rather than 5. The yeast should be bubbly before proceeding.Store the monkey bread covered at room temperature for 2-3 days. The monkey bread will last longer if stored covered in the fridge (for 4-5 days).To make in advance, make as instructed, but for the second rise (in the bundt pan), store covered overnight in the fridge. This process is called retarding because you are slowing down the rise process and lengthening the time. Following the baking instructions the next morning. Flash freeze until solid. Remove and double wrap in plastic wrap and then single wrap in aluminum foil. It will keep in the freezer up to 3 months. Remove and let thaw in the fridge overnight. Recipe source: dough recipe adapted from Brown Eyed Baker.