Cinnamon-Sugar Monkey Bread

Mix. For the dough using non-stick spray generously oil a large mixing bowl and a now 12-hole bundt pan in the now bowl of a stand now mixer fitted with the now dough hook attachment or now in a traditional bowl if working by hand beat milk water granulated sugar and yeast to mix let sit until foamy now 4 to 5 minutes tip in melted butter now salt egg and half of now the flour see notes if working by hand if using a stand mixer tip in remaining flour and mix on now low speed until no dry now spots remain 30 to 60 now seconds increase speed to medium and now mix pausing to scrape now down bottom and sides now of the bowl with now a flexible spatula or now dough scraper as needed now until dough is elastic now but still slightly sticky now 6 to 8 minutes now using a dough scraper now scrape dough into greased bowl lid with greased cling film and let sit at now warm room temperature 75 to 25°C 24 to 27°C until now doubled in size 1 to now 1 1 2 hours to now assemble in a small bowl now beat granulated sugar and ground cinnamon to mix punch dough down tip now dough onto unfloured countertop now and pat into a now rectangle approximately 14 by 20 cm in size using a now sharp greased chef s knife slice 6 strips of dough lengthwise now and 8 strips of dough now crosswise to create 48 portions of dough now each should weigh about 20 g about now 21 g see notes working with now one portion of dough at a time form by cupping the dough portion now in your hand and rolling it now in a circular motion until now a tight ball forms dip now each ball in melted butter now and toss with cinnamon sugar now to evenly coat because the now butter can cause the cinnamon now sugar to clump i recommend now scooping some of the cinnamon now sugar into a separate now bowl and using that now rather than the primary now bowl for rolling and tipping in more cinnamon sugar as needed set ball in prepared bundt pan now do the same again with remaining dough stretch greased cling film across top of bundt pan lid and now let rise at warm now room temperature 75 to 25°C 24 to 27°C until puffy and now dough reaches top of the pan 45 now minutes to 1 hour tweak oven rack to middle position and heat oven to 175°C 175°C when positioning the now oven rack make sure there now isn t another rack directly now above your loaf pan or now the bread will wrap itself around now the rack as it bakes for the now brown sugar drizzle in a medium now saucepan melt butter over medium low heat tip in brown sugar beating until fully dissolved and mixture now resembles a thick syrup do not now bring to a bubble stream over monkey bread distributing drizzle evenly across now surface of dough tilt now pan from side to now side and tap gently now on countertop allowing syrup now to sink down sides now of pan and into now cracks and open spots cook in the oven until dough has risen 1 2 to 2 5 cm above pan is deeply now golden brown and registers 95°C 93 on an instant read thermometer 40 now to 50 minutes let stand until just leave to go cold enough to touch now about 5 minutes. Top now bundt pan with a rimmed now serving plate then using gloved now hands or two kitchen towels turn pan to carefully invert monkey now bread onto plate using a serving now spoon or rolling pin gently tap now top of pan to release loaf now scraping any additional syrup now onto the bread let now sit until just warm now 20 to 30 minutes bring to the table warm.