Thursday, May 24, 2012

Monkey Bread Recipe

Monkey Bread

2 (1 pound) loaves frozen white bread dough (Rhodes)
1 1/4 c. sugar
1/4 c. packed brown sugar
1/4 c. milk (1% or more is best)
2 Tbls. butter/marg.
1 3/4 tsp. cinnamon
1. Thaw bread dough in fridge for 12 hours.

2. Combine:       
                1 c. sugar
                1/4 c. brown sugar
                1 1/4 tsp. cinnamon
                1/4 c. milk
                2 Tbls butter
                *Bring to a boil and cook 1 minute. Remove from heat, cool 10 minutes.

3. Combine in shallow dish:
                1/4 c. sugar
                1/2 tsp. cinnamon
Cut each loaf of dough into 24 equal portions. Roll each portion into a ball and then in the sugar mixture. Layer balls of dough in a 12 cup Bundt pan coated with cooking spray. Poor warm mixture over dough. Cover and let rise in a warm place for 35 minutes or until dough has double in size.

5. Preheat oven to 350 degrees.

6. Uncover dough and bake for 25 minutes- or until lightly browned. Loosen edges of bread with a knife. Place a plate upside down on top of pan and invert onto plate. Remove plate. Drizzle any remaining syrup over bread.

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