Cinnamon Monkey Bread (with vanilla glaze)

Step 1

Butter a 10-cup bundt pan (large, 10 to 12-cup capacity) with 2 tablespoons unsalted butter with a pastry brush, your fingers or both. Make sure every nook, cranny and angle are greased.

Step 2

In a medium bowl, stir together 1 cup warm milk, ⅓ cup warm water, melted 2 tablespoons unsalted butter, 3 tablespoons sugar and 2 teaspoons instant yeast. Set aside.

Step 3

Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the bowl of a stand mixer, or a large mixing bowl if making it by hand.

Step 4

Fit the mixer with the dough hook and add the milk mixture to the bowl on low speed. Increase to medium speed and knead for 5 to 7 minutes until smooth. If, after this time, the dough is still pooling at the bottom of the bowl, add extra flour, a tablespoon at a time and knead for 30 seconds before deciding to add more. The dough should be supple and slightly sticky, but manageable.

Step 5

Grease a large bowl and add the dough, turning it around to grease all sides. Cover with a clean kitchen towel, and let it rise for 1 to 2 hours or until doubled. If after one hour the dough is rising too little, it meand the room is too cold. Take it to a warmer place or wrap the bowl in a blanket.

Step 6

Lightly punch down the dough. It will be much less sticky.

Step 7

Transfer it to a barely floured surface. Roll it into a thick rectangle and cut it into 64 small pieces, about the size of a walnut. Use a dough scraper, kitchen knife or pizza cutter.

Step 8

Roll each piece into a ball as best as you can; they will be irregular and that’s fine.

Step 9

Place the melted ¾ cup butter in a small bowl. Combine 1 cup brown sugar and 2 teaspoons ground cinnamon in another shallow bowl or dish.

Step 10

Dip the dough pieces in the butter and then roll evenly in the sugar mixture.

Step 11

Place them in the prepared bundt pan, alternating (offsetting) the dough balls so they aren't stacked on top of each other. This way they will bake better and create a structure.

Step 12

Cover the pan with a clean kitchen towel and let the bread rise for about 1 hour until puffed and almost doubled. Depending on the temperature of the room, it might take more.

Step 13

Preheat the oven to 350°F (180°C).

Step 14

Remove the towel and bake the monkey bread until golden brown, about 30-35 minutes. Check the inside by lifting the bread here and there with a fork. It should be fully baked with no wet dough. If needed, bake a little further.

Step 15

Cool the bread in the pan for 5 minutes on a wire rack and carefully invert it onto a round serving plate or platter. Don't cool it longer, or it will be too sticky and difficult to remove as the caramel will have hardened.

Step 16

Stir ¾ cup powdered sugar with 1 ½ tablespoons milk and ½ teaspoon vanilla extract extract in a small bowl until smooth and lump-free.

Step 17

Drizzle over the bread and let drip down the sides. Eat warm.