Try this monkey bread recipe made from scratch and give cinnamon rolls a run for their money! Little bubbles of bread are coated in butter, cinnamon and sugar. Crisp and caramelized on the outside but soft inside, they are a delicious breakfast or dessert!
Pour the hot milk in a large bowl. Add oil, 1/2 cup sugar and salt. Let cool to lukewarm temperature, about 110°F. Add the yeast and stir to dissolve. Beat in eggs and flour until a soft, loose dough forms.
On a lightly floured surface, gentle knead until dough is sticky but smooth. Place in a lightly greased bowl and cover loosely with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch down dough and let rest while preparing the coating.
While dough is resting, melt the butter. In a separate bowl, combine 1 cup sugar with the cinnamon. If desired, add nuts or raisins to cinnamon mixture (optional).
Pinch off walnut sized pieces of dough and roll into balls. Dip in butter, then roll in cinnamon sugar. Place in greased bundt pan in staggered rows. Sprinkle remaining cinnamon-sugar over top. Loosely cover and let rise for about 30-45 minutes, or until dough is puffy.
Preheat oven to 350°F and bake for 30-35 minutes. Cover the top loosely with foil if it begins to brown too quickly. Let cool for 5 minutes in pan before inverting onto a large plate.
Notes
Nutritional information does not include nuts and raisins, which are optional ingredients.