*  Exported from  MasterCook  *
 
                          Make-Ahead Monkey Bread
 
 Recipe By     : Julie in MA
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast                        Frozen Bread Dough
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar
    1      tablespoon    cinnamon
   24                    frozen dough balls (one loaf’s worth of -- divided)
                         -- dough
                         sauce
    1      stick         butter -- melted
    1      tablespoon    cinnamon
      1/2  cup           sugar
 
 About 8 hours before serving, or night before, combine first two ingredients
 in a bowl. Remove 24 frozen dough balls from freezer and wet them slightly
 before adding to sugar/cinnamon mixture. Stir to coat and dump into a Bundt
 pan sprayed w/cooking spray. Melt butter and add remaining sauce ingredients
 in a small bowl and pour over dough. Cover with a towel and let rise 8 hours
 or overnight.
 
 Bake 350 for about 30 minutes. Place large plate on top and invert bread onto
 plate. Let cool only long enough that you don't get burned - this is best when
 hot.
 
 Note: I've always gotten my frozen dough balls by defrosting one store-bought
 frozen bread dough loaf just until I can cut through it w/a knife (about 1 1/2
 hours), then divide into 24 equal pieces. I then flash freeze and store in
 Ziploc until I need them (don't know if it’s bad to defrost dough and freeze
 w/out cooking like it is w/meat but we haven't had a problem). Soon, I plan on
 trying the recipe posted here recently that makes 2 loaves +16 balls and just
 saving up the balls until I'm ready to make the bread. You can play around a
 lot w/amount of butter, cinnamon and sugar, the one I posted above is already
 cut down, if you want it really gooey and buttery then use one and a half
 sticks of butter.
 
 ----- --------------------------------------------
 
  Julie in MA
 
 ------------------------------
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving