Pumpkin Pie Brioche Monkey Bread

So after I made the pumpkin pie brioche sticky buns, I had half a batch of dough left. If you'll recall, this is a no-knead, make-ahead bread dough you store in the fridge until you're ready to use it. I made half a batch—enough for two 1-pound loaves—so I had about a pound at my disposal. I'd seen a reference to monkey bread recently and realized that it would be a fun way to use up the dough.

I didn't realize how freakin' AWESOME it would be. Seriously, this blows the sticky buns out of the water. The monkey bread tastes amazing warm from the oven, but it's so good for breakfast the next day.

So let's make some, OK?

You'll need about a pound (16 oz) of dough and the following ingredients:

1/2 stick (2 oz) butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, loose–not packed
1 Tbsp cinnamon

Melt the butter in a small bowl. Combine sugars and cinnamon in a large zip top bag. Shake to mix.

 
Spray a bundt pan with cooking spray.

Using kitchen shears, snip 1/2"-1" chunks of dough and form into a rough ball. They don't have to be perfect, and they can be of varying sizes. Just remember that they will rise and become almost doubled after proofing and baking.


 
Dip the dough ball in the melted butter and pull out with a slotted spoon.
Drop into sugar bag. Repeat with about 4 more pieces. You don't want to crowd the bag.



Gently shake the bag to completely coat the pieces then place in the bunt pan.



Repeat with remaining dough. You'll end up with left over sugar. You can sprinkle more over the top if you want.

Cover with plastic wrap and let proof for at least 40 minutes up to an hour.




Preheat oven to 350°F. Bake about 30-35 minutes until browned and internal temp is around 190-195°F.



Immediately turn out on to plate. Let cool a few minutes then DIG IN!




The insides are soft and sticky with cinnamon-y goodness and the bottom (that used to be the top) is a bit crunchy and carmel-y.

It rocked my world.