Monkey Bread

recipe
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

Nutritional Information

Calories 201
Caloriesfromfat 10 %
Fat 2.2 g
Satfat 0.5 g
Monofat 0.8 g
Polyfat 0.8 g
Protein 5.2 g
Carbohydrate 40.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 302 mg
Calcium 41 mg

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

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.

Note:

April 1997
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