Brioche-Style Monkey Bread (From Scratch)
If you want the ultimate monkey bread, you have to ditch the canned biscuits. This recipe utilizes a from-scratch, enriched brioche dough that bakes up incredibly light and pillowy. By rolling individual dough bites in cinnamon sugar and soaking them in a hot brown-sugar butter glaze, you get a pull-apart bread with perfectly caramelized, sticky edges.
Brioche-Style Monkey Bread (From Scratch)
Course: DessertCuisine: AmericanDifficulty: Easy10
servings3
hours45
minutes3
hours45
minutesA from-scratch, brioche-style monkey bread featuring an enriched dough rolled in cinnamon sugar and soaked in a hot brown sugar butter glaze. Pillowy, gooey, and baked to perfection in a bundt pan.
Ingredients
Dough:
1.5 cups whole milk, warmed
2.25 tsp instant yeast
4.25 cups all-purpose flour
1/4 cup granulated sugar
1.25 tsp fine sea salt
6 Tbsp unsalted butter, melted and cooled
2 large eggs
Coating:
1/4 cup unsalted butter, melted
1 cup granulated sugar
1 Tbsp cinnamon
Glaze:
1/2 cup unsalted butter
1 cup packed light brown sugar
Directions
- Combine the warm milk and yeast; let sit for 10 minutes.
- In a stand mixer, combine the flour, sugar, and sea salt. Slowly mix in the 6 Tbsp of melted butter. Add the yeast mixture and eggs, mixing for 2 to 3 minutes until smooth.
- Knead the dough on a floured surface until very smooth. Place in a greased bowl, cover with plastic wrap, and let rise for 1 to 2 hours at room temperature.
- Mix the 1 cup of sugar and cinnamon in a bowl. In a small saucepan, melt the 1/2 cup of butter and brown sugar together to make the hot glaze.
- Divide the dough into 45 small pieces (about 28 to 30 grams each). Roll each piece into a ball, dip in the melted butter, and roll in the cinnamon-sugar mixture.
- Layer the coated dough balls into a greased bundt pan. Pour the hot glaze evenly over the top.
- Bake at 350°F for 35 to 45 minutes.
- Let the bread rest for 5 minutes, then invert onto a large plate or cake stand. Serve hot.
