Monkey Bread

Ingredients:
Dough:

• 1 Tablespoon granulated sugar
• 1/2 cup warm water (110 degrees F)
• 1 Tablespoon dry active yeast
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 1.5 teaspoons salt
• 3.5 cups Hudson Cream Short Patent Flour

Glaze:

• 1 cup brown sugar, packed
  
• 1 Tablespoon cinnamon
  
• 1 stick of butter​

Directions:

• In a small bowl, combine water, sugar and yeast.  Set aside for 10 minutes, or until foamy.
  
• While yeast is activating, heat milk in the microwave for 3 minutes.
  
• In a large bowl, combine oil, salt and milk. Whisk in the yeast mixture.
• Slowly add the flour until dough is soft and not sticky.  Knead for 5 minutes
  
• Place dough in a greased bowl and cover.  Let raise in a warm place for 1 hour or until doubled in size.
  
• While dough is raising, combine cinnamon and brown sugar in a small bowl and stir well.
• When dough is finished raising, melt the stick of butter in a small bowl and set aside.
• Roll dough out into a square shape and cut into an 8x8 grid using a pizza cutter.  (see picture above)
• Working with 1 piece at a time, roll into a small ball, dip in the butter, then coat with the brown sugar mixture.
• Place in the bottom of a very well greased bundt pan, and repeat process for each of the 64 dough pieces.  
• Cover and let raise for 1 hour.

Cook Time & Temperature: 

• Bake at 350°F for 30 minutes.  Let rest for 5-10 minutes, then flip over on a serving plate.