Cinnamon Sugar Monkey Bread


For the bread

  • 3 tablespoons plus ¾ teaspoon yeast
  • 3 eggs
  • 1 ¼ cups (9oz) water
  • ½ cup plus 1 tablespoon sugar
  • ¼ cup plus 1 tablespoon dry milk
  • 2 teaspoon salt
  • 1 1/3 cup pastry flour
  • 4 cup bread flour
  • 1 teaspoon vanilla
  • ½ cup plus 2 tablespoons shortening

For the cinnamon-sugar mixture

  • 1 stick (8oz) unsalted butter
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon (I love siagon cinnamon)


  1. Generously butter a bundt or tube pan.
  2. Pour all ingredients into a bowl fitted with a dough hook. Mix on low speed until ingredients have incorporated, about 1 minute. Increase speed to medium, and mix for approximately 8 minutes. If the dough seems too tacky, you can add flour 1/8 cup at a time. Cover and let rest for one hour.
  3. Melt butter and let cool. Combine brown sugar and cinnamon in a small bowl. Turn dough onto a lightly floured surface and punch down. Cut the dough into 1 ½ inch pieces (or any random size that you prefer, but no larger than 2 inches. Dip each piece of dough into the melted butter and then roll in the cinnamon sugar mixture, then place in bundt pan. Continue this process until you have two layers of dough. Any extra dough remaining can be used for smaller monkey bread by using a muffin pan. Place the pan in a warm area and let rise until double, or when the dough has almost reached the top of the pan.
  4. Bake the bread in a 350°F oven for approximately 30 min, or until the bread is golden brown. Let rest in the pan for at least 10 minutes, than invert onto a cooling rack.

Recipe Notes

About rising dough: I learned a pretty cool trick, but I have to say, when I first started to do this, I was very, very nervous. You can cut the rising time in half but placing the pan in the oven. Set your oven to 200° F and then turn it off. While the oven is preheating, put the kettle on and boil water. Place a heat safe pan (9x13 if you have it) and put it on the bottom rack of the oven. When the water has boiled, pour some of the water into the pan (about ½ inch high) and place your bundt pan on the rack just above. I usually check about every 15 minutes or so to see how the dough is doing. Keep adding water as it cools and you can turn the oven on and off a couple more times.