Email to Filus1217      

Monkey Bread

Source of Recipe

.
Monkey Bread

Cooking Light - April 1997
Reviews rate this recipe 4 of 5 stars.
24 servings (serving size: 2 rolls)

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

Preparation:
Thaw bread dough in refrigerator for 12 hours.
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.

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.

Preheat oven to 350°.

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.

2 rolls equal: Calories 201 (Calories from fat 10 %); Fat 2.2 g (Satfat 0.5 g, Monofat 0.8 g, Polyfat 0.8 g); Protein 5.2 g; Carbohydrate 40.1 g; Fiber 0.0 g; Cholesterol 0.0 mg; Sodium 302 mg