1 egg + enough warm water to equal 1 1/2 cups plus 2 Tablespoons
1/4 cup vegetable oil
1/2 cup sugar
pinch of salt
4 1/4 cups white flour
2 1/2 tsp yeast
Mix all your ingredients together and knead for a bit. Set your bowl aside to let the dough rest and rise.
Get out your bundt pan (any baking dish will work as well, but a bundt pan is perfect so you get caramel on every single piece). Grease your pan well with butter or margarine. Prepare a bowl with cinnamon and sugar mixed together.
Grease your hands and roll the dough into little balls. Dip those little balls into the cinnamon and sugar mixture to coat them well, then drop them into your pan.
1/4 cup margarine or butter
2 Tablespoons light corn syrup
2/3 cup brown sugar
You could add nuts or raisins if you like, and certainly feel free to make a bit extra if you like your Monkey Bread a bit more gooey and sticky.
Pour this sauce over your bread dough.
Now at this point you have lots of options. I have made the dough in the evening then put the pan (caramel sauce and all) in the refrigerator overnight to be ready to bake for an easy, delicious breakfast in the morning. I have also let the dough raise just a bit before baking. Or, if you can't wait any longer, just pop it in the oven and let it raise as it bakes.
Bake it at 350 degrees for 20-25 minutes, until you start to smell that wonderful aroma of baked bread. Let it cool a few minutes, then put a platter which is bigger than your pan on the top.
Quickly flip the pan over, then take the bundt pan off.
To reveal all that ooey-gooey sticky goodness.