Tuesday, March 17, 2015

Monkey Bread

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Have you ever tasted Monkey Bread? And by that I mean the real stuff not the one made with canned biscuits.

This is seriously one of the easiest and most delicious recipes ever!

I always thought Monkey Bread would take forever; making the dough and putting it together, but with a little foresight and a bag of Rhodes frozen dinner rolls you can have this whipped up in a couple of hours.

This would be the perfect addition to an Easter brunch table or a weekend brunch.

I've even made it as a dessert before too.  No matter how you serve this Monkey Bread it will be loved by all!

Here's what you need:

1 package frozen Rhodes dinner rolls
1/2 cup butter, melted
1-1/4 cup sugar
3/4 cup brown sugar
2-3 Tbs. cinnamon

Thaw rolls in package overnight in the refrigerator.

Pour melted butter into a bowl and set aside.

Mix the sugars and cinnamon in a bowl and set aside.

Baste the inside of a Bundt pan with the melted butter and sprinkle a couple of tablespoonful's of the cinnamon sugar mixture in the bottom.  Set aside.
Cut all the rolls in half (I use kitchen scissors) and roll into a ball then roll in the butter to coat and then into the cinnamon sugar mixture and place in the bundt pan.

Continue to layer all the way around in a circle until the rolls are all in the bundt pan.
Cover with plastic wrap and a kitchen towel and leave to raise in a warm place until doubled in size, about 1 hour.  I always raise my yeast dough on top of my stove with the oven set at 170.
Preheat oven to 375 degrees.

Bake the monkey bread for 27 - 32 minutes.  Mine took 29 minutes.
Remove from oven.  Let sit for 10 minutes.
Place a plate at least 2 inches larger than the bundt pan on top of the monkey bread and using hot pads invert the bread onto the plate.
Slowly lift the bundt pan off the monkey bread taking care because the cinnamon sugar is very hot and will burn.
Heaven on earth!  Hot ooey gooey cinnamony bread, YUM!


Serves ~ A lot

Here's the handy printable - Monkey Bread

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