This is a monkey bread recipe to beat the best monkey bread you’ve ever had by miles. Each butter-rich cinnamon pull-apart cinnamon bread knot you tear tempts you to nibble on just one more.
1cup ( 240 gms)MilkYou can use any milk of your choice.
1/4cup ( 50 gms)Sugar
1/4cup ( 54 gms)Coconut oilYou can use any vegetable oil of your choice.
1.5tspDried active yeast
2cups (280 gms)All-purpose flourYou can use whole-wheat flour.
1/4tspBaking soda
1/4tspBaking powder
1/4tspSalt
1/4cup (35 gms)All-purpose flourYou can use whole-wheat flour.
Cinnamon Coating
3/4cup ( 150 gms)Brown sugarYou can also use white sugar or a combination of brown and white sugar.
2tspCinnamon powder
1/3cup ( 76 gms)Butter, meltedYou can use coconut oil or any plant-based butter, to make this vegan.
Instructions
Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days. I like to keep it refrigerated overnight.
Grease a 9" bundt pan very well with butter.
Remove the dough from the bowl and gently pat it onto a rectangle.
Use a sharp knife to cut it into small pieces. I got 50 pieces from this dough.
Roll each dough bit into a ball.
Combine the brown sugar and cinnamon powder in a small bowl.
Dip each into melted butter, then roll inro the sugar-cinnamon mixture.
Place in the prepared bundt pan, making layers of the dough balls.
Cover the pan with plastic wrap or a damp kitchen towel, and place in a draft-free place for 1-1.5 hours or until the dough is puffy.
Preheat your oven to 180 C. Bake the bread at 180C, for 25-30 minutes until the top is deep brown in color and the caramel is bubbling around the edges.
Cool the bread in the pan for 10 minutes before gently turning it out on a serving platter.