Monkey Bread has been a holiday staple for our family for years. The recipe is tremendously easy but yields seriously delicious results. I love to add pecans or walnuts, but my kids prefer it without them. Either way, you are in for a delicious breakfast treat.
Monkey Bread Recipe
2 loaves of frozen bread dough, thawed (Rhodes or feel free to make any bread dough from scratch)
3/4 cup brown sugar
3/4 cup white sugar
1 tablespoon cinnamon
1 stick of salted butter
Liberally coat a bundt pan with butter or cooking spray. Cut bread dough into 4 strips and cut each strip into bite size pieces (about the size of whole walnut). Combine both sugars and cinnamon in a small shallow bowl. Dip and coat each of the bite size pieces with the sugar mixture and layer in the bundt pan. Once all pieces have been coated and placed in the pan, reserve the remaining sugar mixture, cover the bundt pan with plastic wrap and let it rise for about an hour on the countertop or place in the refrigerator overnight. When ready to bake the bread, let the dough come to room temperature, melt the butter in small sauce pan and add remaining sugars over medium heat until fully combined and it starts to gently bubble. Pour the butter mixture over the dough and let it continue to rise while the over preheats to 375 degrees.
Bake for 45-55 minutes or until golden. If the bread browns too quickly, cover with foil. Once done, let the bread cool for about five minutes in the pan and then invert onto serving platter and enjoy!
Kimberly McNally, General Counsel