Simple Recipe for Monkey Bread | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 cup (250 mL) milk
• 4 cups (1 L) flour, divided
• 1 pkg (2 1/4 tsp) instant quick rise yeast
• 1/3 cup (75 mL) butter, at room temperature
• 1/3 cup (75 mL) sugar
• 2 eggs, beaten
• 1/2 tsp (3 mL) salt
• 1/3 cup (75 mL) butter, melted
• 1/3 cup (75 mL) brown sugar
• 1 1/2 tsp (8 mL) cinnamon
• 1 cup (250 mL) icing sugar
• 2-3 tbsp (30-45 mL) milk
• The dough can be prepared a day ahead of time.
• Mix the dough ingredients, cover with plastic wrap, and allow to rise in the fridge overnight (8 hours).
• The next day, allow the dough to come to room temperature before shaping into balls and rolling in butter and sugar mixture.
• Bake immediately before serving.
• If you’re not ready to serve the Monkey Bread, it can be covered and refrigerated up to one more day.
• Remove the unbaked Monkey Bread from the fridge and allow it to come to room temperature while pre-heating the oven.
• Bake, ice, serve, and enjoy!