Monkey Bread

Oh boy!!!this is goooood

Ingredients

Dough:
2 1/4 tsp active dry yeast
1/4 cup warm water
1/3 cup granulated sugar
1 tsp salt
1 egg
1 cup warm milk
1/4 cup unsalted butter, softened and divided
4 cups all purpose flour, divided

Coating:
6 tbsp unsalted butter, melted
1/2 cup brown sugar
2 tsp cinnamon

Icing:
1 cup powdered sugar
1/4 cup milk
1 tbsp dark vanilla
1 tbsp melted butter

To prepare the dough.
In the mixer bowl, stir together yeast, warm water and a pinch of sugar. let stand until yeast begins to foam, about 5 min. Add sugar, salt, egg, milk and 3 tbsp of the butter. using the flat beater beat ingredients until combined. Mix in 2 cups of the flour, in 4 additions, until a dough forms. Remove the flat beater and start using the dough hook, increase the speed of the beater and mix in the remaining flour, in 4 additions. Continue kneading until dough is stretchy, about 1 minute. using your hands, form dough into a ball. place back in the mixer bowl, rub with the remaining 1 tbsp butter and cover with plastic wrap. let rise in a warm, draft-free place until doubled in bulk, anout 1 hour.

Prepare the coating.
Place butter in a small bowl and melt it. in another bowl, combine brown sugar and cinnamon.

Cut dough into 1/2 inch pieces and roll into balls. Coat balls in melted butter, then roll in sugar-cinnamon mixture. place in prepared pan, with balls touching in layers as necessary.
 

Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

Meanwhile place oven rack in the middle position and preheat oven to 180°C. Bake for 30 to 35 min. or until top is golden. Let cool in pan on a wire rack for 15 minutes.

Invert onto a serving plate and let cool for 20 minutes.

Prepare the Icing. Stir together all ingredients until well combined. drizzle over bread.

To serve, pull bread apart.