Monkey bread ingredients
Yeast – this recipe uses active dry yeast which needs to be dissolved in a bit of liquid before using – in this case we’ll sprinkle it on to milk. If you have instant yeast, you can use it too, there won’t be much of a difference; your rolls might rise a bit faster, depending how warm your kitchen is.
Milk – I use 2% milk but any milk will work here, even almond or oat milk. Warm the milk up slightly in the microwave (I usually pop it in the microwave in 20 second increments) You want it between 105-115°F, which feels like a warm bath.
Eggs – this is a extra rich dough with eggs in it. Not all monkey bread recipes have eggs in them, but this one does. I love the extra flavor and plushness the eggs gives this dough.
Bread flour – this one is important. You might be tempted to just use all purpose, and well, you can do that, but if you use bread flour your monkey bread will be soft and fluffy with just the right amount of chew. Bread flour has a higher protein content than regular all purpose – the resulting dough has more gluten in it which helps the little monkey bread balls stay soft and chewy.
Cinnamon – fresh cinnamon is best! We’re going to go with a fairly high cinnamon to sugar ratio so each bite is bursting with cinnamon goodness.
