Monkey Bread from Scratch Recipe

Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.

Combine warm water yeast and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy about 5 minutes.

Stir in 1 cup flour warm milk egg 3 tablespoons sugar butter salt and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.

Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter remove with a fork and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.