Monkey Bread

If you've never made Monkey Bread before I suggest you do it. It is so good either for breakfast, brunch, or even dessert. Soft rolls dipped in butter and coated with brown sugar and cinnamon. Then while baking the cinnamon/sugar mixture turnes to gooey caramel You can also top with a drizzle of icing. It is well worth the effort. It's also something really fun to make with kids. One person to roll, one to dip in buter, and one to roll in the sugar mixture. How could you not like this stuff? Best served warm.

Monkey Bread
Serves 6 to 8

For the Dough:
2 tablespoons unsalted butter , softened, plus 2 tablespoons melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup granulated sugar
1 pckage rapid-rise yeast or instant yeast (2 1/4 tsp.)
3 1/4 cups all-purpose flour , plus extra for work surface
2teaspoons table salt

For the Brown Sugar Coating:
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

For the Glaze
1 cup confectioners' sugar
2 tablespoons milk

For the Dough:
1. Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

For the Sugar Coating:
3. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.

To Form the Bread:
4. Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife (or pizza cutter), cut dough into 64 pieces.

5. Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

For the glaze:
8. While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

* The dough should be sticky but if it's not coming together add 2 tbsp. flour*