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.
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. sugar1/2 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.
