1. Make the Dough

1. In a large bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.

2. Add melted butter, remaining sugar, egg, and salt. Mix well.

3. Add flour gradually, mixing until a soft dough forms.

4. Knead on a lightly floured surface (or in a mixer) for about 8–10 minutes, until smooth and elastic.

5. Place in a greased bowl, cover, and let rise 1–1½ hours, or until doubled.

2. Shape the Monkey Bread

1. Grease a bundt pan (10–12 cup size) generously with butter or nonstick spray.

2. Punch down dough and divide into small pieces (about 1-inch balls — you’ll get ~40–45).

3. Combine cinnamon and sugar in a bowl.

4. Dip each ball into melted butter, then roll in cinnamon sugar to coat.

5. Layer coated dough balls evenly in the pan.

3. Optional: Caramel Layer (Extra Gooey!)

• For an ultra-gooey texture, pour half of the caramel sauce (see below) over the dough balls before baking.

• Reserve the other half for drizzling after baking.

4. Second Rise

Cover pan and let rise for 30–45 minutes, until puffy.

5. Bake

Preheat oven to 350°F (175°C).
Bake for 30–35 minutes, until golden brown and bubbling.
Cool in the pan for 10 minutes, then carefully invert onto a serving plate.

6. Make the Caramel Drizzle

While baking, combine brown sugar, butter, and cream in a small saucepan over medium heat.
Stir until melted and smooth (3–4 minutes).
Remove from heat, add vanilla and a pinch of salt, and stir to combine.
Drizzle over warm monkey bread.