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Yummy monkey bread for Christmas breakfast.
Ingredients
- warm water: 2 cups
- packed brown sugar: 0.5 cup
- ½ teaspoons active dry yeast: 4 piece
- canola oil: 0.5 cup
- all-purpose flour: 5 cups
- ½ teaspoons salt: 1 piece
- white sugar: 1 cup
- ground cinnamon: 2 tsp
- canola oil: 1 Tbsp (or as needed)
- confectioners' sugar: 1 cup
- milk: 2 tsp
Metric Conversion
Stages of cooking
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Combine warm water, brown sugar, and yeast in a large mixing bowl and let rest until frothy, about 10 minutes. Add 1/2 cup oil and stir. Set aside.
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Sift flour and salt together in a bowl.
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Mix flour mixture into the yeast mixture and knead until dough forms a sticky ball. Coat the inside of another bowl with oil; transfer dough to the oiled bowl and turn to coat. Cover the bowl and let dough rest in a warm place until doubled in size, about 1 hour.
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Meanwhile, mix white sugar and cinnamon together in a bowl.
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Preheat the oven to 350 degrees F (175 degrees C). Oil a fluted tube pan (such as Bundt®).
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Punch down risen dough and roll into 1-inch balls. Roll balls in cinnamon-sugar mixture and arrange a layer in the prepared tube pan. Sprinkle with cinnamon sugar and drizzle with a bit of oil. Continue layering with remaining dough balls and cinnamon sugar.
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Bake in the preheated oven until puffed up, about 25 minutes.
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Meanwhile, mix confectioners' sugar and milk together in a bowl. Drizzle glaze generously over the warm monkey bread.
