https://towncountry.iga.com/Recipes/Detail/506/Monkey_Bread
Yield: 24 servings
2 | loaves | (1 lb.) frozen white bread, thawed | |
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1 | cup | sugar | |
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1/4 | cup | firmly packed brown sugar | |
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1/4 | cup | milk | |
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1 | tablespoon | stick margarine or butter | |
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1-1/4 | teaspoon | cinnamon | |
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1/4 | cup | sugar | |
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1/2 | teaspoon | cinnamon | |
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Nonstick cooking spray | |||
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Combine 1 cup sugar, brown sugar, milk, margarine and 1-1/4 teaspoon cinnamon in small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and cool for 10 minutes.
Cut each loaf of dough into 24 equal portions. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish. Roll each portion of dough in sugar mixture and layer dough in a 12-cup bundt pan coated with cooking spray.
Pour syrup over dough, cover and let rise until double in bulk; about 35 minutes.
Bake at 350 F. for 25 minutes or until lightly browned. Loosen edges of bread with a knife. Turn upside down onto a serving plate. Drizzle any remaining syrup over the bread.
Please note that some ingredients and brands may not be available in every store.
https://towncountry.iga.com/Recipes/Detail/506/Monkey_Bread
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