Monkey Bread

By michaelmeiner

Ingredients

• 2 1 pound loaves frozen white bread dough
• 1 1/4 cups sugar -- divided
• 1/4 cup packed brown sugar
• 1/4 cup low fat milk
• 1 Tablespoon reduced calorie margarine
• 1 3/4 teaspoons ground cinnamon -- divided

Details

Servings 24

Preparation

Step 1

Thaw bread dough in refrigerator for 12 hours.

Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 teaspoon cinnamon in a small saucepan. Bring to a boil; cook one minute. Remove sugar syrup from heat; let cool 10 minutes.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place, free of drafts, 35 minutes or until doubled in bulk.

Preheat oven to 350. Uncover, and bake at 350 for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.