I’ll be posting a recipe a day all this week, and this time around I’ve decided to start with breakfast and work my way to dessert.

And this is the most amazing thing I have ever made. Ever. EVER.

I made this for breakfast last Sunday, and I literally got up at 7am to start it. It is time consuming, with lots of stops to let the dough rise, but once we finally dug in sometime around 10 or 11, it was pure heaven. A perfect Sunday, we watched the Malaysian F1 Grand Prix and picked at this for hours. It tastes like cinnamon rolls, but in an incredibly fun pull-apart form. So awesome. But also huge, I think this might be the new Reeve family Christmas morning treat for when we have family over.

Monkey Bread (from Cook’s Country’s Best Country Recipes)

FOR THE DOUGH:
2 Tbsp unsalted butter, softened, plus 2 Tbsp melted
1 cup warm milk (110 degrees F)
1/3 cup warm water (about 110 degrees F also)
1/4 cup sugar
1 package rapid rise yeast (I have a jar of the stuff, so I figured out that a packet is a scant Tablespoon)
3 1/4 cups all purpose flour, plus extra for work surface
2 tsp salt
Nonstick cooking spray

FOR THE BROWN SUGAR COATING:
1 cup packed light brown sugar
2 tsp ground cinnamon
8 Tbsp unsalted butter (1 stick), melted

FOR THE GLAZE:
1 cup confectioners’ sugar
2 Tbsp milk

Read more on Recipe-A-Day Week Vol. IV, Day 1: Monkey Bread…