Monkey Bread is one of my family’s favorite deserts to make in the summer. With a sweet and smoky caramel coating, the small pieces fall apart easily and are an easy way to bake with children.
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 12 tablespoons butter
- 1 1/4 cup milk
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1-2 sticks butter
Preheat the oven to 350 and grease the inside of a Bundt pan. Set aside.
In a stand mixer, mix the flour, sugar, cornstarch, baking powder, and salt together. Grate the 12 tablespoons of butter (or cut finely) over the mixture and stir. Add the milk (SLOWLY) and mix until a cohesive dough is formed (you’ll have to use your hands to gather the excess, make sure you wash your hands or are wearing gloves). Transfer dough to a clean, floured surface, and kneed into a ball.
Melt the 1-2 sticks of butter 1/2 a stick at a time, setting aside the rest for later refills. Mix the brown sugar and cinnamon in a small bowl and set next to the bowl of melted butter.
Cut the ball into eighths, setting them aside. Take 1/8 of the dough and roll into a long rope. Cut the rope into 1 inch pieces. Once the rope is complete, dip the pieces in the butter, then the brown sugar mixture and place in the greased Bundt pan. Repeat with the rest of the dough until finished. If you run out of butter, refill using the 1-2 sticks set aside earlier. If the sugar mixture runs out, refill using the same measurements.
Once the Bundt pan is filled or there is no more dough, place the Bundt pan in the oven and bake for 30 minutes or until the bread is a dark golden brown (I’ve found that the bread is ready to come out when it doesn’t have a “soupy” look).