Wednesday, December 17, 2014

Favorite Monkey Bread

We love to make Monkey Bread at Christmas time. This is my favorite recipe of the ones I've tried and each December I have a hard time finding it again, so posting it here will make it easy to find :). I hope you enjoy it too!

2 (1 lb.) loaves frozen white bread dough
1 1/4 c. sugar, divided
1/4 c. packed brown sugar
1/4 c. 1% low fat milk
1 T margarine
1 3/4 t. 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 tsp 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 tsp 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 free from drafts 35 minutes or until doubled in bulk. Preheat oven to 350. Uncover and bake for 35 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. Makes 24 servings. (2 rolls)

1 comment:

Shonna said...

Merry Christmas!!! My monkey bread is in the oven cooking right now and I'm having a very hard time waiting for it. Love this stuff! Thanks for the recipe Kristen.