Master the Art of Baking: How to Make the Best Monkey Bread

In a small bowl, combine warm milk and sugar, whisk in the yeast, and let it sit for about 5-10 minutes until bubbly.

In a large mixing bowl, combine melted butter, salt, and eggs together.

Once the yeast mixture is ready, add it to the butter mixture.

Gradually stir in flour until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

1 cup granulated sugar

2 tablespoons ground cinnamon

½ cup melted unsalted butter

Preheat your oven to 350°F (175°C).

In a small bowl, mix the granulated sugar and ground cinnamon together.

Once the dough has risen, punch it down and break it into small pieces, each about the size of a golf ball.

Dip each dough ball in melted butter, then roll it in the cinnamon-sugar mixture until well coated.

Layer the coated balls in a greased bundt pan, sprinkling any extras, like nuts or chocolate chips, in between layers if desired.

After all the dough balls are in the pan, cover it with a cloth and let it rise for another 30 minutes.

Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Let it cool for 5-10 minutes, then invert onto a serving plate.