Tuesday, February 12, 2008

Monkey Bread

This recipe is from the cooking light mag. I got it from my sister-in-law, and they make it on General Conference Morning. It is a great tradition!

2 (1-pound) loaves frozen white bread dough
1 1/4 cups sugar, divided
1/4 cup packed brown sugar
1/4 cup low fat milk
1 Tbs. reduced-calorie stick margarine
1 3/4 tsp. 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 double in bulk.

Pre-heat oven to 350 degrees.

Uncover, and bake at 350 degrees for 25 minutes or until lightly browned. Immediately loosen edges of break 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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