Homemade Monkey Bread Recipe
Ingredients
| Granulated Sugar | 1 1/4 Cup (16 tbs), divided | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Milk fat | 1/4 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon, divided | |
| 1 (1 -pound) loaves frozen white bread dough, thawed | ||
Directions
1. Combine 1 cup granulated sugar, brown sugar, milk, butter, and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil,- cook 1 minute. Remove sugar syrup from heat,- cool 10 minutes.
2. Combine 1/4 cup granulated sugar and 1/2 tea-spoon cinnamon in a shallow dish,- stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture,- layer dough balls 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 size.
3. Preheat oven to 350°.
4. Uncover dough,- 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 bread onto plate. Drizzle any remaining syrup over bread.
2. Combine 1/4 cup granulated sugar and 1/2 tea-spoon cinnamon in a shallow dish,- stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture,- layer dough balls 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 size.
3. Preheat oven to 350°.
4. Uncover dough,- 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 bread onto plate. Drizzle any remaining syrup over bread.
Chef
