Welcome to my blog! Today I’m going to share a recipe for Monkey Bread. This is a favorite of my kids, especially my daughter Emily. Whenever I make this, she loves helping me mix the dough and roll it into balls.

Monkey bread is a sweet and sticky treat that’s great for breakfast or dessert. The key to making it just right is to use good quality butter and to layer the dough balls in a Bundt pan so that the caramel sauce can spread out evenly.

Here’s the recipe:

Ingredients:

-3/4 cup warm water
-2 & 1/4 teaspoons active dry yeast
-3 tablespoons granulated sugar
-3 cups all-purpose flour
-1 teaspoon salt
-3 tablespoons unsalted butter, melted
-1/2 cup packed light brown sugar
-1/4 cup granulated sugar
-1/2 teaspoon ground cinnamon
-1/2 cup unsalted butter, melted
-1/2 cup chopped walnuts (optional)

Instructions:

1. In a large bowl, combine the warm water, yeast, and 3 tablespoons of sugar. Let sit for 5 minutes until foamy.

2. Add the flour, salt, and 3 tablespoons of melted butter and mix until a soft dough forms. Cover the bowl with a damp towel and let rise for 1 hour.

3. Grease a 10 inch Bundt pan with butter or cooking spray.

4. In a small bowl, mix together the brown sugar, 1/4 cup of granulated sugar, and cinnamon.

5. Punch down the dough and divide it into 24 small balls. Dip each ball in the remaining melted butter and roll it in the sugar mixture. Layer the balls in the Bundt pan, sprinkling some of the walnuts between each layer if desired. Cover with a damp towel and let rise for 30 minutes.

6. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown. Let cool for 10 minutes before inverting onto a plate. Enjoy!