Cinnamon butter monkey bread

Cinnamon butter monkey bread

Prospect, San Francisco

This $8 brunch item, created by pastry chef Jessica Sullivan, has developed a cult following in San Francisco.

She makes an egg-heavy bread dough — nine eggs to 5.5 cups flour. After it rises twice, she rolls it into balls of 1.5 to two inches in diameter, brushes them with melted butter, and rolls them in cinnamon brown sugar.


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