For the dough
- 1 package quick rise active yeast
- 1 1/2 cup milk, warm (120 degrees F)
- 1/4 cup + 1 tablespoon sugar
- 5 tablespoons butter, melted (no hotter than 120 degrees F)
- 1 large egg
- 1 teaspoon salt
- 4 1/2 cups flour
For the sugar coating
- 10 tablespoons butter
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 2 1/2 teaspoons cinnamon
For the glaze
- 1/4 cup heavy whipping cream
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 1 1/2 to 2 cups powdered sugar
For the dough:
Mix together warm milk, yeast, and 1 tablespoons sugar in a bowl of a standing mixer fitted with a dough hook (you can also just do this by hand) and let it dissolve for 5 minutes. Mix in the 1/4 cup sugar, butter, egg, and salt. Start adding in the flour while mixing, adding 1 cup at a time until you’ve added 4 cups (scrape sides of bowl as needed). Mix on low for 5 minutes, adding a couple tablespoons of flour at a time if the dough gets too sticky. Place dough in a large greased bowl and turn the dough over so the top is greased. Cover with a towel and let it rise for an hour.
Grease a bundt pan and set aside.
Melt the 10 tablespoons butter in a bowl. In another bowl, mix brown sugar, granulated sugar, and cinnamon.
Pinch or cut off dough into 1 1/2 inch pieces. Roll into balls (use flour as needed), dip in the melted butter, and roll in the sugar mixture. Place the coated balls of dough into the greased pan. Mix any remaining butter and sugar mixture together and pour over the balls. Cover the pan with plastic wrap and let rise for 30-45 minutes.
Preheat oven to 350 degrees F. Bake for 25-30 minutes until golden. Let cool for 5 minutes and then remove onto a platter.
For the glaze:
Heat cream and butter together in the microwave until melted. Beat in vanilla and powdered sugar until desired consistency. Pour over the warm Monkey Bread. Serve.