TIPSY HONEY-BOURBON MONKEY BREAD

TIPSY HONEY-BOURBON MONKEY BREAD
DOUGH:
1 ½ c. whole milk
1 (1/4-oz.) envelope active dry yeast
4 c. flour
½ c. butter, softened plus more for greasing
1/3 c. sugar
2 eggs
1 T. honey
2 ½ t. kosher salt
FILLING:
½ c. butter
¼ c. honey
Kosher salt
½ t. light brown sugar
½ c. sugar
1 ½ t. ground cinnamon
DIPPING SAUCE:
4 oz. cream cheese, softened
3 T. honey
1 T. bourbon
1 t. grated orange zest
½ t. vanilla extract

1. DOUGH: In saucepan, heat milk until just warm but not hot (100-110 degrees).
2. Pour ¼ c. milk into bowl of stand mixer fitted with paddle attachment. Stir in yeast and let stand until foamy.
3. Beat in remaining milk, flour, ½ c. butter, 1/3 c. sugar, eggs, 1 T. honey and 2 ½ t. salt on low speed until sticky dough forms.
4. Switch to dough hook and beat on medium until dough is smooth and pulls away from sides of bowl. Cover with plastic wrap and let stand in draft-free spot until doubled in size 1-1 ½ hours.
5. FILLING: In saucepan, melt ½ c. butter. Cook over low heat until butter turns amber and smells nutty. Whisk in ¼ c. honey and ½ t. salt. Let cool completely.
6. Punch down dough and divide into 8 pieces. Cut each piece into 6 smaller pieces (48 total. Roll each into a ball.
7. Stir together brown sugar, ½ c. sugar, cinnamon and pinch of salt.
8. Generously grease 19” Bundt pan. Dust bottom of pan with half of sugar mixture.
9. Add dough balls, one at a time, to bowl with remaining sugar mixture. Turn to coat.
10. Arrange balls in an even, overlapping layer in Bundt pan.
11. Pour honey mixture on top and cover loosely with plastic wrap and let stand in draft free spot until risen to top of pan, about 1 hour.
12. Preheat oven 350. Bake monkey bread until golden brown, about 55 minutes.
13. Let cool in pan on a wire rack 10 minutes.
14. Set an inverted plat on top and turn bread out onto it. Let cool 15 minutes.
15. DIPPING SAUCE: In a bowl, whisk cream cheese, 3 T. honey, bourbon, orange zest and vanilla until smooth. Serve bread with sauce.