Monkey Bread

Instructions

1. Mix ½ cup warm water, 1 tsp sugar and yeast together in a glass measuring cup and set aside to rise.
2. Mix remaining water, sugar, oil, salt and eggs together.
3. Add 3 cups of flour and mix with a mixer until smooth.
4. Add yeast when its risen to the top of the cup. ( the yeast gets really bubbly and expands while it sits)
5. Add 1 more cup of flour still using mixer.
6. Add last 2 cups of flour and mix with a spoon or the dough hook of your mixer, do not over mix.
7. Put ½ cup of flour on a board and put dough on it.
8. Knead the dough until flour is worked in. If it’s still really sticky, add a little more flour at a time until it’s just slightly sticky.
9. Drizzle some oil in a bowl, then add the dough and coat with the oil.
10. Cover dough with a clean kitchen towel and let it rise, in a warm spot, for about 1 hour, until it doubles in size.
11. Once dough has risen, turn it out, back onto a lightly floured counter, punch down, flatten and fold over.
12. Coat a bundt pan with cooking spray.
13. Combine brown sugar and cinnamon in a shallow bowl and place melted butter in a shallow bowl, as well.
14. Start pinching off enough dough to form into 1″-1½″ balls.
15. Roll balls in butter and then in brown sugar mixture.
16. Place balls in prepared bundt pan, until pan is about ¾ full (you probably will not use all of the dough).
17. Cover and let rise for another hour.
18. Preheat oven to 350 degrees.
19. Bake monkey bread for 30-35 minutes, until golden brown.
20. Let bread cool for about 5 minutes and then turn out onto a wire rack to finish cooling.
21. To prepare glaze, whisk together softened cream cheese and powdered sugar.
22. Once cream cheese mixture is smooth, whisk in 3 tbsp milk all at once.
23. Whisk in additional milk, one tbsp at a time, until glaze is smooth and thin enough to pour.
24. Drizzle over the top of the monkey bread.
25. Slice and serve.