Recipe Details

Ingredients

DOUGH

• Cooking spray

• 1 

  (1/4-oz.) package active dry yeast

• 1 1/4 c. 

  whole milk, heated to 110°

• 4 3/4 c. 

  (570 g.) all-purpose flour, plus more for surface

• 1/2 c. 

  (105 g.) packed light brown sugar

• 1 tsp. 

  kosher salt 

• 2 

  large eggs

• 4 tbsp. 

  unsalted butter, softened

ASSEMBLY

• 1/2 c. 

  (1 stick) unsalted butter, softened, plus more for pan

• All-purpose flour, for dusting

• 2 c. 

  (400 g.) granulated sugar

• 3 tbsp. 

  ground cinnamon

GLAZE

• 2 c. 

  (230 g.) confectioners' sugar

• 1/2 c. 

  heavy cream

• 2 tsp. 

  pure vanilla extract 

Description

• DOUGH

  1. Step 1Grease a medium bowl with cooking spray. In a large measuring glass, sprinkle yeast over warm milk. Let sit until foamy, about 5 minutes.
  2. Step 2In the large bowl of a stand mixer fitted with the dough hook, beat flour, brown sugar, and salt on medium speed until combined. Add yeast mixture and eggs. Beat until dough starts to come together. Add butter, 1 tablespoon at a time, letting each piece incorporate into the dough before adding the next. Continue to beat on medium-high speed until dough is soft, smooth, and a little sticky, about 5 minutes.
  3. Step 3Transfer dough to prepared bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 1/2 hours.

• ASSEMBLY

  1. Step 1Grease a large Bundt pan with softened butter, making sure to coat all sides well, including the inner tube. On a lightly floured surface, turn out dough. Pat into a square about 1/2" thick. Cut into 60 pieces. Roll each ball to about 1" in diameter.
  2. Step 2In a small bowl, combine granulated sugar and cinnamon. In a small heatproof bowl, microwave butter in 15-second increments until melted.
  3. Step 3Working one at a time, dip balls into butter, letting excess drip off, then roll in cinnamon sugar. Place into prepared pan, layering as you go. Cover with a towel and let rise until dough has expanded, 30 to 45 minutes.
  4. Step 4Preheat oven to 350°. Bake monkey bread until top is deeply golden, about 40 minutes. Let cool 10 minutes, then invert onto a platter. Let cool 10 minutes more before icing. 

• GLAZE

  In a large bowl, mix confectioners' sugar, cream, and vanilla until smooth. Spoon over warm bread.