OMG so good!!! First ever monkey bread and this recipe is the ONLY ONE you need. Lower fat & Super easy too using 2 tubes jumbo buttermilk bisquits (didn't have bread dough) - I used 2TB butter for more richness, milk/sugar the same. Up cinnamon to 1TB in dry sugar mix for more flavor - added 1/4c ea. nuts and raisins (add some to very bottom and sprinkle between layers). Pour syrup over top then bake immediately. Amazing !!!! Not necessary to use 1/2c butter that most recipes call for-you won't miss it. Yum..yum..
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)
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- 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
- 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
- Thaw bread dough in refrigerator for 12 hours.
- 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.
- 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.
- Preheat oven to 350°.
- 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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Monkey Bread Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American, New American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter, Christmas, Easter, Mother's Day, Valentine's Day
- PUBLICATION: Cooking Light