La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/506/
Monkey Bread
Yield: 24 servings
Ingredients
| 2 |
loaves |
(1 lb.) frozen white bread, thawed
|
|
|
| 1 |
cup |
sugar
|
|
|
| 1/4 |
cup |
firmly packed brown sugar
|
|
|
| 1/4 |
cup |
milk
|
|
|
| 1 |
tablespoon |
stick margarine or butter
|
|
|
| 1-1/4 |
teaspoon |
cinnamon
|
|
|
| 1/4 |
cup |
sugar
|
|
|
| 1/2 |
teaspoon |
cinnamon
|
|
|
|
|
Nonstick cooking spray
|
|
|
Directions:
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.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/506/