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Sticky Cinnamon Pull-apart Monkey Bread

Yields1 Serving

Sticky Cinnamon Pull-apart Monkey Bread

Dough
 1/2 cup water
 1 Tbsp. active dry yeast
 1/2 cup sugar
 1 cup milk, warmed
 2 large eggs
 5 cups all-purpose flour
 1/2 cup butter, at room temperature
 1 tsp. salt
Cinnamon-sugar dip
 1/2 cup butter
 1/2 cup sugar
 1/2 cup packed brown sugar
 1 tsp. cinnamon
Drizzle
 1/2 cup icing sugar
 2 tsp. milk
 1/2 tsp. vanilla
1

To make the dough, put the warm water in a large bowl (or the bowl of your stand mixer) and sprinkle with the yeast and a pinch of the sugar. Let stand 5 minutes, or until foamy. (If it doesn’t foam, toss it and buy fresh yeast.)

2

In a small bowl, mix the warm milk and eggs together with a fork. Add to the yeast mixture along with 3 cups of the flour and the remaining sugar; mix until well blended and sticky. Add the butter and remaining flour and stir or beat with the dough hook attachment of your stand mixer until you have a soft, sticky dough; knead for about 8 minutes, until smooth and elastic. It will still be slightly tacky. Place back in the bowl, cover with a tea towel and let rise in a warm place for an hour, or until doubled in bulk.

3

Melt the butter in one bowl, and in another stir together the sugars and cinnamon. Pull the dough apart into balls the size of a small plum. Dip each ball of dough into the melted butter, then douse in the sugar mixture, rolling to coat completely. Place in a greased Bundt pan, piling them on top of each other.

4

Cover and let rise for an hour while you preheat the oven to 350F. Bake for 45 minutes, until golden and springy to the touch.

5

Invert onto a plate, then whisk together the icing sugar, milk and vanilla and drizzle overtop. Serve warm.