Monkey Bread (Cooking Light)

This is my kids’ favorite breakfast! A staple for birthdays, conference and holidays.

Thaw overnight and cut into 24 pieces per loaf (cut 4 strips lengthwise, six across):
2 (1-lb) loaves frozen white bread dough (my MIL uses 4 Pillsbury biscuit cans–may try that one–no raising)

Mix in a small saucepan over medium-high heat then boil one minute, remove from heat, let sit 10 minutes:
 1 cup sugar
 1/3 cup packed brown sugar
1/4 cup milk
1 tablespoon butter

1/14 teaspoons cinnamon

Mix together in a small bowl:
1/4 cup sugar
1/2 teaspoon ground cinnamon

Roll each portion of dough in cinnamon sugar mixture, layer dough in bundt pan coated with cooking spray.  Pour sugar syrup over dough; cover and let rise in a warm place free from drafts 35 minutes or until doubled. Preheat oven to 350 degrees.  Place bundt pan on cookie sheet, bake 25-30 minutes, until browned.  Immediately loosen edges of bread with a knife.  Place a serving plate upside down, on top of pan, invert bread onto plate.  Remove pan, drizzle any remaining syrup over bread.

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