Homemade Monkey Bread
|Granulated sugar||1 1⁄4 Cup (20 tbs), divided|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Low fat milk||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon, divided|
|Frozen white bread dough loaves||1 Pound, thawed (1 Loaf)|
1. Combine 1 cup granulated sugar, brown sugar, milk, butter, and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil,- cook 1 minute. Remove sugar syrup from heat,- cool 10 minutes.
2. Combine 1/4 cup granulated sugar and 1/2 tea-spoon cinnamon in a shallow dish,- stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture,- layer dough balls in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough,- cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size.
3. Preheat oven to 350°.
4. Uncover dough,- bake at 350° for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan,- invert bread onto plate. Drizzle any remaining syrup over bread.