Monkey Bread

3 Reviews
ADD YOUR REVIEW
Yield:
24 servings (serving size: 2 rolls)
April 1997
RECIPE BY Cooking Light

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)

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

Nutritional Information

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

How to Make It

Step 1

Thaw bread dough in refrigerator for 12 hours.

Step 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.

Step 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.

Step 4

Preheat oven to 350°.

Step 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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Ratings & Reviews

1carolyne's Review

1carolyne
August 08, 2011
I used my own bread dough recipe, but other than that, followed the recipe to the letter. Don't be afraid of the sugar hardening as it rises, just put it in the oven...it softens right back up. Since there is a small amount of butter, the hardening is natural, but I wonder if adding cream of tartar or some corn syrup would fix this problem. Not that it's really a problem. Come on, this is virtually a fat free recipe with an extremely rich flavor/texture. It doesn't taste like it's light. Actually, in my opinion, this is softer and richer than any monkey bread I've tasted with the typical amounts of butter used. Fantastic. Nice job, Cooking Light. For an Orange Monkey bread, I think I would put 1-2 cups of orange marmalade on the bottom of the pan, put the dough pieces in, and then pour the sugar mixture {made with orange juice instead of milk} over the dough pieces, as called for in the original recipe. I'd probably add the zest of several oranges to the mixture as well.

JCake17's Review

TastyCakezz
April 24, 2011
this recipe is sooo good! I don't think you miss the extra fat in this 'light' recipe. I often make this for brunch and its always a hit.

TastyCakezz's Review

JCake17
April 22, 2011
This recipe is good, but if you really want amazing monkey bread, try Oprah's recipe! I made some last night, and it was soooo amazing! Here's the site if you guys want to try it out: http://monkeybreadrecipes.blogspot.com