Bourbon-Maple Monkey Bread



For the Caramel:

  • 1 stick unsalted butter
  • 1 cup dark brown sugar
  • ½ cup heavy cream
  • ¼ cup maple syrup
  • 1 teaspoon kosher salt
  • 2 tablespoons bourbon

For the Dough:

  • ¼ ounce (2¼ teaspoons) active dry yeast
  • 1¼ cups whole milk, heated to 115º
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • 1 stick unsalted butter, melted, plus more for greasing
  • 4½ cups all-purpose flour

For Assembly:

  • 1¼ cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 stick unsalted butter, melted
  • For the Glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons bourbon


1. Make the caramel: In a small saucepan, combine the butter and brown sugar over medium-high heat. Bring to a simmer and cook until the sugar dissolves, 1 to 2 minutes. Add the cream, maple syrup and salt, then cook until bubbling vigorously, 1 to 2 minutes more. Remove from the heat and stir in the bourbon, then let cool completely.

2. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together the yeast with the milk and maple syrup. Let sit until foamy, 10 minutes. Stir in the salt, eggs and butter until incorporated. Add the flour, then mix until a smooth dough forms. Cover with plastic wrap and let sit in a warm place until doubled in size, 1 hour. Preheat the oven to 350º.

3. Assemble the monkey bread: In a small bowl, stir together the sugar and cinnamon to incorporate. Rip off 1 tablespoon-sized piece of dough at a time and roll into a ball. Dip each ball of dough into the melted butter followed by the cinnamon sugar. Layer the coated balls of dough in a greased Bundt pan.

4. As soon as you have covered the bottom of the Bundt pan, drizzle ½ cup of the caramel over the dough. Repeat this process 2 more times, making sure you have used up all of the balls of dough and have ¼ cup of caramel left.

5. Bake until the monkey bread has risen and the top is golden brown, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes.

6. Meanwhile, make the glaze: In a medium bowl, whisk all of the glaze ingredients until smooth.

7. Invert the monkey bread onto a plate. Drizzle with the remaining caramel and the bourbon glaze, then serve.


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