Recipe for Cinnamon Monkey Bread

A bread made from small yeast dough balls coated in butter, sugar, and ground cinnamon.

Ingredients

Dough

• 500 grams flour
• 250 milliliters milk
• 7 grams yeast
• 50 grams sugar
• 1 egg

Coating

• 150 grams butter
• 200 grams brown sugar
• 10 grams cinnamon
• 5 grams vanilla

Preparation

Dough

1. Mix the dough ingredients and knead for ten minutes until the texture is elastic
2. Let the dough rise for one hour then pull off walnut sized pieces of dough
3. Roll each piece into a smooth ball and set aside on a work surface

Coating

1. Melt the butter and mix the brown sugar and cinnamon in a separate bowl
2. Dip each dough ball into the butter then roll in the cinnamon sugar mixture
3. Stack the balls into a greased bundt pan until it is half way full

Bake

1. Let the bread rise for thirty minutes then bake at 180 Celsius for thirty-five minutes
2. Invert the pan onto a plate immediately so the caramel runs over the bread
3. Serve warm while the dough is still soft and the sugar is sticky

Tips

• Do not overfill the pan as the bread will expand during the second rise
• Grease the bundt pan very thoroughly to ensure the sugar does not stick
• Pulling the bread apart with fingers is the traditional and best way to eat it