This is a monkey bread I made yesterday. It turned out so good.....although I thought it wouldn't due to the fact that I used a mixture of Whole Wheat Flour and Duram Atta Flour (which is usually used to make flatbreads, roti's, etc.). I did add some vital gluten to it to make the dough more pliable. I didn't use any white sugar in my recipe, but other recipes do contain it.
This is the recipe I used. You can make it with white flour too.
2 tsp. yeast
1 1/3 cup warm water
2 tbsp. olive oil
3 1/2 cups flour
maple syrup (I used nutmeg syrup that we bought while in Grenada)
Put yeast in warm water and let sit for about 5 minutes. In a large bowl, mix the flour and the oil together with the yeast and knead for 7 - 10 minutes. Coat bowl with oil and cover for about 1 1/2 to 2 hours with a tea towel, until it's about double in size. Then punch down the dough and make small balls of dough and coat them in cinnamon (you can use a cinnamon/sugar combo if you want more sweetness). Place the balls of dough in a bunt pan. At the half-way point, you can put a layer of sliced apples and cinnamon and drizzle with maple syrup, and then continue with more dough balls on top -- or you can just leave it all as a topping. I put the apples and cinnamon throughout. Drizzle some melted coconut oil and maple syrup over the top and bake at 350 degrees F for about 30 minutes.