Description
This Monkey Bread features soft bread pieces coated in a cinnamon-sugar mix, drizzled with butter, and baked to golden perfection. A simple and delightful treat for family gatherings or cozy nights in.
Ingredients
Scale
- 2 loaves of Rhodes bake-n-serv bread
- 1 cup granulated sugar
- 1 ½ tablespoons cinnamon
- 1 cup packed brown sugar
- 1 stick unsalted butter, melted
Instructions
- Thaw the frozen dough by spraying a 9×13-inch baking pan with cooking spray. Place the loaves in the pan and cover with plastic wrap that has been sprayed to prevent sticking. Let rise for 4-7 hours until the dough is about 1 inch above the edge of the pan.
- Preheat the oven to 375°F.
- Coat a 15-cup Bundt pan generously with cooking spray.
- In a medium bowl, combine granulated sugar and cinnamon.
- Cut the bread loaves into 1-inch pieces, working with a few slices at a time to prevent them from sticking together.
- Using about 4 pieces of dough at a time, toss them in the cinnamon sugar mixture until coated thoroughly.
- Arranging the pieces evenly in the prepared Bundt pan.
- After making the bottom layer, sprinkle 4 tablespoons of cinnamon sugar over it and continue with the remaining layers, sprinkling cinnamon sugar on each layer until it runs out.
- Add brown sugar on top of the last layer.
- Drizzle melted butter over the top.
- Bake for 30-35 minutes.
- Let the Bundt pan cool upright on a wire rack for 2-3 minutes before inverting onto a large serving plate or tray for another 2-3 minutes before removing the pan.
Notes
Ensure the dough is thawed completely before baking for optimal texture.
Mix cinnamon and sugar well for an even coating.
Serve warm for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg