Monkey Bread

If you’ve been around the blog for a while you will recognize this recipe — I posted it for the first time a year ago this week.  I’m putting it out here once again because it got rave reviews from sooooo many people (I’m talking like, at least five or so, maybe more).  I know I’ve got a hit on my hands when people are emailing, or Facebooking, or telling me in person by shouting out the car window in the pickup queue at school how much they like a recipe.  And I’d be lying through my teeth if I said I didn’t downright live for those sorts of moments. 

So here it is again:  the almost famous reduced fat Monkey Bread that garnered rave reviews throughout the greater Milwaukee area.  Or at least in the carpool lane.

Happy Thanksgiving and safe travels, everyone.

Serves: MANY
Source:  adapted from

18 individual rolls from a 36-count package of sale Rhodes Frozen Bread Dough
Cooking spray
½ c. chopped pecans, optional
1 c. sugar, divided
½ c. brown sugar  (C & H Brand is on sale)
¼ c. milk
2 T. butter  (ShurFresh Butter is on sale)
1 ¾ t. cinnamon, divided (Morton & Bassett Spices and Extracts are on sale — stock up!)
¼ t. vanilla extract 
¼ t. kosher salt

Thaw roll dough in the refrigerator for 12 hours.

Combine ¾ cup sugar, brown sugar, milk, butter, 1 ¼ teaspoons cinnamon, vanilla, and kosher salt in a small saucepan.  Bring to a boil; whisk and boil for two minutes (use caution, this mixture can rise up quite quickly), or until sugars are completely dissolved.  Remove sugar syrup from heat; set aside to cool for 10 minutes.

Spray a 12-cup bundt pan with cooking spray.  Sprinkle pecans evenly on the bottom of the pan.  Combine ¼ cup sugar and ½ teaspoon of cinnamon in a shallow bowl, stir well.  Cut each roll into four quarters; roll each quarter in the sugar mixture.  Layer pieces of sugar-coated dough evenly throughout the pan.  Pour sugar syrup evenly over the dough; cover and let rise in a warm place, free from drafts, for 35 minutes or until doubled in bulk.

Preheat oven to 350.

Uncover pan and bake for 30 – 35 minutes, or until lightly browned.  Immediately invert pan onto a serving plate (you may want to choose a plate with raised edges; the caramel will be runny).  Remove pan; drizzle any remaining syrup over bread and serve!

Featured, Fresh, Frugal, Fabulous | November 22nd, 2011