How to Make Monkey Bread

An easy homemade Monkey Bread recipe with no rising or yeast required.

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You're going to love this classic favorite remade entirely from scratch!

Full Printable Recipe: sugarspunrun.com/drunken-monkey-bread/

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Ingredients
4 cups all-purpose flour (500g)
¼ cup granulated sugar (50g)
2 Tablespoon cornstarch
4 teaspoons baking powder
1 1/2 teaspoons salt
12 Tablespoons unsalted butter, cold
1 1/4 cup whole milk (295ml)
For Rolling
1/2 cup granulated sugar (100g)
2 1/2 teaspoons ground cinnamon
Glaze
18 Tablespoons salted butter
1 cup + 2 Tablespoons light brown sugar, firmly packed (225g)

Instructions
00:00 Introduction
00:33 Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
00:38 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
01:09 Use a grater to shred butter over flour mixture and then stir butter pieces into the flour mixture.
02:20 Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
03:09 Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
03:41 Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
04:14 Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
04:45 Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.
GLAZE
05:00 In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
05:45 Drizzle butter/sugar glaze evenly over dough.
05:52 Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
06:02 Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.

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