Easy Cinnamon Sugar Monkey Bread
Ingredients
Dough
- 400 g all-purpose flour
- 1 package active dry yeast (7 g)
- A pinch of salt
- 50 g white sugar
- 275 ml milk, lukewarm
- Butter for greasing the pan
- Flour for dusting
Coating
- 125 g butter, melted and slightly cooled
- 240 g brown sugar
- 2 teaspoons ground cinnamon
Preparation
Place flour, active dry yeast, salt, and sugar in a bowl. Warm the milk until lukewarm (do not use hot milk as it may kill the yeast), then add to the bowl. Knead the dough with a mixer for at least 5 minutes until smooth
Cover the bowl with a kitchen towel and let rise in a warm place (35°C) for 45 minutes. Meanwhile, melt the butter and let it cool slightly, then pour into a shallow bowl. Mix the brown sugar with cinnamon and put in a second shallow bowl
Grease a 24 cm Bundt pan. After rising, place the dough on a lightly floured surface and knead briefly. Cut into 30 equal pieces and roll each into a ball. Roll each ball in the melted butter, then in the brown sugar mixture, and place in the Bundt pan
Fill the Bundt pan evenly with the coated dough balls. Cover with a kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 180°C conventional (160°C convection)
Bake for 30-40 minutes until golden brown and the center is set
Remove from the oven and let cool in the pan for 5-10 minutes
Invert onto a serving plate and let cool slightly before serving
