Apple Cinnamon Monkey Bread

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

In a large bowl, the bowl of a stand mixer, or the bucket of a bread machine, combine all of the dough ingredients except the jammy bits. Mix and knead until you have a smooth, soft dough (about 5 to 7 minutes on low speed of a mixer). Toward the end of kneading, add the jammy bits so they become fully incorporated. 

Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour, until puffy though not necessarily doubled in bulk. 

Place the milk and the cinnamon filling mix in separate small bowls. 

Lightly grease a 9" x 13" pan, the Emile Henry deep tart pan, or a 12 1/2" ceramic tart pan.  

Gently deflate the dough and divide it roughly in half. Pat each piece into a rectangle about 1" thick. Using a bench knife, cut the dough into 1" strips lengthwise. Then cut the dough into 1" strips vertically to create a grid of 1" squares; no need to be exact or to round them into balls. As you work, dip each piece into the milk, toss in the cinnamon filling mix to coat all over, and place in the prepared pan. By the time you’re done, there will be two layers of loosely packed dough balls. 

Cover the dough and allow it to rise for about 90 minutes, until it's puffy though probably not doubled in bulk. 

Toward the end of the rising time, preheat the oven to 350°F with a rack in the center position. 

Bake the apple-cinnamon pull-apart bread for 45 minutes, then cover with foil and bake for 15 to 20 more minutes. The bread is done when the edge pieces begin to brown and the center reads at least 185°F when measured with a digital thermometer. 

Remove the pan from the oven and allow it to cool on a rack for 5 to 10 minutes while you prepare the glaze.  

To prepare the glaze: In a small bowl, combine the confectioners’ sugar, boiled cider, and water. Whisk to form a smooth, pourable glaze.  

Drizzle the glaze over the apple cinnamon pull-apart bread and serve warm or at room temperature. 

Storage instructions: Store any leftover apple cinnamon pull-apart bread in the refrigerator for up to 4 days. Individual portions can be reheated in the microwave before enjoying.