Monkey Bread

The Editors at Cooking Light found this ooey-gooey bread absolutely addictive. Sent to us by Rita M. Newton of Waukon, Iowa, it calls for frozen bread dough, which means no fooling around with yeast. (From our January/February 1995 issue)

Yield: 24 servings (serving size: 2 rolls)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 10%
  • Fat: 2.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.2g
  • Carbohydrate: 40.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 302mg
  • Calcium: 41mg

Ingredients

  • 2 (1-pound) loaves frozen white bread dough
  • 1 1/4 cups sugar, divided
  • 1/4 cup packed brown sugar
  • 1/4 cup 1% low-fat milk
  • 1 tablespoon reduced-calorie stick margarine
  • 1 3/4 teaspoons ground cinnamon, divided
  • Cooking spray

Preparation

  1. Thaw bread dough in refrigerator for 12 hours.
  2. Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.
  3. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.
  4. Preheat oven to 350°.
  5. Uncover, and bake at 350° for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.
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