Monkey Bread

Steps

• 1

  In large bowl, stir 2 cups of the flour, 1/3 cup sugar, the salt and yeast with a wooden spoon until well mixed. In 1-quart saucepan, heat water and 1/3 cup butter over medium-low heat, stirring frequently, until very warm (120°F to 130°F). Add to flour mixture. Beat with electric mixer on low speed 1 minute, scraping sides of bowl occasionally, until smooth. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
• 2

  Place dough on lightly floured surface; knead about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when touched.
• 3

  Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with baking spray with flour. (If angel food cake pan has removable bottom, line pan with foil before spraying.) In small bowl, mix 3/4 cup sugar, the nuts and cinnamon.
• 4

  Gently push fist into dough to deflate it. Shape dough into about 25 balls, 1 1/2 inches in diameter. Dip each ball into melted butter, then into cinnamon-sugar. Place a single layer of balls in the pan so they just touch. Top with another layer of balls. Cover pan loosely with plastic wrap; let rise in warm place about 40 minutes or until dough has doubled in size.
• 5

  Heat oven to 375°F. Remove plastic wrap from pan. Bake 35 to 40 minutes or until golden brown. (If bread browns too quickly, cover loosely with foil.) Run small metal spatula or knife around edge of pan to loosen bread. Place heatproof serving plate upside down on pan; turn plate and pan over. Let stand 1 minute before removing pan. Serve bread warm, pulling apart using 2 forks or fingers.