I made this out in Tofino over spring break. I meant to tell you immediately, but then didn’t… and even though it’s far from the weekend now, I’m thinking about it and don’t want to forget again. This is like cinnamon buns for those intimidated by the thought of making cinnamon buns… you start with balls of dough, dip them in melted butter and cinnamon sugar, then pile them in a Bundt pan to bake, then pull apart and eat by the bite. It’s like a pile of Timbits, amalgamated with butter and sugar.
You upend it onto a plate, letting any excess stickiness contribute to its gilded sides, then splatter it with a quick icing sugar drizzle and a fork. If you’re not so much into making dough, you could start with the kind of frozen dough they sell at the grocery store to bake your own loaves and buns, but it’s worth giving this smooth, sweet dough a go.
Sticky Cinnamon Pull-apart Monkey Bread
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
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp. cinnamon
1/2 cup icing sugar
2 tsp. milk
1/2 tsp. vanilla
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.)
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.
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.
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.
Invert onto a plate, then whisk together the icing sugar, milk and vanilla and drizzle overtop. Serve warm. Serves 8.