Monkey Bread with Caramel Topping

Ingredients:

16 frozen bread dough rolls

1/4 cup white sugar

1 TBSP cinnamon

1/4 cup butter

1/2 cup corn syrup

3/4 cup brown sugar

Thaw dough rolls in fridge in a sealed gallon-size plastic bag. Once thawed, cut each roll into fourths. Dry the plastic bag then add the white sugar and cinnamon, toss to mix. Add the cut up dough and toss to coat each piece. Place dough pieces evenly in the bottom of a Bundt pan. Cover and let it rise for 30 minutes. I warm my oven to 160 degrees then turn it off and put the pan in. 

20 minutes into the rise, melt the butter in a heavy bottomed small saucepan, add the brown sugar and corn syrup and stir until combined. Bring to a boil while stirring. Once you reach a boil take it off the heat and continue to stir for a minute. Let it rest for a couple minutes to cool before you pour 1/2 of it over the top of the rising bread dough.

Remove the cover and put back in the oven. Turn the oven on to heat to 350. Set the timer for 25 minutes. The dough will continue to rise as it heats up. Check the bread with about 5 minutes left. When it starts browning on top it is done. My oven is hot and cooked a bit faster.

Remove from oven and invert onto a plate slightly larger than the pan. Drizzle the rest of the syrup over the top. It may need to be warmed up a little to get to a drizzle state.

I combined a couple of different monkey bread recipes to make it exactly what I want. Enjoy!