- 1 cup sugar
- 2 tsp. Saigon Saigon cinnamon
- 2 ounces fresh fresh yeast
- 1/2 cup honey
- 1/2 cup warm warm water
- Bloomed yeast
- 1 egg
- 4 ounces (1 stick) butter
- 2 1/4 cup whole wheat whole wheat flour
- 2 3/4 cup all-purpose all-purpose flour
- 1 tsp. salt
Mixer with dough hook
Medium size non-stick Bundt pan
To make cinnamon sugar: Mix cinnamon and sugar. Set aside for later use.
To bloom yeast: Mix yeast, water and honey for 10 minutes until foamy.
To make bread: Set oven to 350°.
Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.
Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all-purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.
Cut out 1-ounce pieces and roll into ball shape, Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).
Fill the Bundt pan about half way with dough, place in the pre-heated oven for 25-30 minutes at 350°, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.