Cinammon Sugar Monkey Bread

When the husband asks for it, the husband gets it! :P

This recipe was taken from Sally's Baking Addiction cos most of the videos I see start with ready-made cookie dough or bread dough. This one makes the bread from scratch.

Ingredients

Dough:
1 pkg active dry yeast (11g)
1/4 cup warm water (for proofing the yeast)
11/4 cup warm milk (250ml)
1/3 cup unsalted butter, melted (75g)
1/4 cup sugar (30g)
2 eggs
1 tsp salt
5 cups all purpose flour (550g)

Coating the dough balls:
1/2 cup butter (110g)
11/4 cups sugar
1 tbsp ground cinnamon

Drizzle over dough balls before baking:
1/4 cup unsalted butter, melted (55g)
2/3 cup packed brown sugar
1 tsp vanilla extract

Glaze:
1 cup icing sugar (120g)
3 tbsp heavy cream/ milk (45ml)
1/2 tsp vanilla extract


Method
Dough

1. Dissolve yeast in warm water (check for proofing) for 2 min
2. Add milk, melted butter, sugar, eggs, salt and 3 cups of flour into a large mixing bowl. Beat on high using a dough hook.
3. Slowly add remaining flour until a firm dough is formed. (Total of 5 cups)
4. Turn dough onto a floured surface. Knead until smooth and elastic (5min). Dough is ready when it is smooth and it springs back when poked.
5. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover tightly with plastic wrap.
6. Refrigerate for 8 hours or overnight (or 2 hours in a warm place until double in volume).

To assemble & bake:

1. Generously grease a bundt pan (I used a springform bundt tin) or any baking pan.
2. Press dough down to allow air bubbles to release.
3. Cut/ or pinch dough into small pieces, to roll into balls of about 3cm across.
4. Coat all the dough balls with melted butter and then roll the balls in the cinnamon sugar mixture. Dump all the balls into the greased pan. *At this point, chopped nuts can also be added to the layers. Cover the pan with plastic wrap and allow the dough to rise again for another 45min.
5. Prepare the drizzle mixture by melting the butter together with the brown sugar. Add vanilla extract once all the sugar has melted into the butter. Drizzle into the bundt pan. (Or, alternate drizzle with dough balls) 
6. Preheat oven to 180 degC and bake for 30-35min or until golden brown on top.
7. Allow to cool for 10-15min before inverting it out of the pan.

To serve:

1. Whisk all the glaze ingredients together and pour over bread before serving.
2. Serve warm.