Cinnamon Monkey Bread

Ingredients

• For the dough: 1 cup warm milk (about 110°F)
• 1/4 cup warm water
• 2 1/4 tsp (1 packet) instant yeast
• 1/4 cup sugar
• 2 tbsp melted butter
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• For the coating: 1 cup sugar
• 1 tbsp ground cinnamon
• 1/2 cup (1 stick) butter, melted
• For the caramel: 1/2 cup packed brown sugar
• 4 tbsp butter

Steps

1. Mix the milk, water, yeast, sugar, melted butter and egg in a large bowl. Add the flour and salt and knead 6 to 8 minutes into a soft, smooth dough. Cover and let rise until doubled, about 1 hour.
2. Grease a 10- or 12-cup Bundt pan well. Mix the sugar and cinnamon in one bowl and put the melted butter in another.
3. Pat the dough into an 8-inch square and cut into 64 pieces. Roll each into a rough ball, dip in butter, then roll in cinnamon sugar and drop into the pan.
4. Melt the brown sugar and 4 tbsp butter together with any leftover cinnamon sugar, stirring until smooth, and pour over the dough.
5. Cover and let rise until puffy and about 1 inch from the rim, 45 minutes. Heat the oven to 350°F.
6. Bake 35 to 40 minutes, until deep golden and the center reads about 190°F.
7. Cool 5 minutes, then turn out onto a plate. Serve warm.

TipShort on time? Use two cans of refrigerated biscuit dough, quartered, and skip the first rise.