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Monkey Bread

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Monkey Bread

Thanksgiving Day is a marathon, friends. Not a sprint. You’ll want to keep this in mind as you fuel yourself throughout next Thursday. You’ll need your strength and endurance. Because if your family is anything like my husband’s, it’s bound to be a long, activity filled day. There will be tons (TONS!) of leaves to rake and hikes to take. Hands of cards and board games to play. Football on tv. And of course, catching up with relatives. We must maintain our energy. We must have SUSTENANCE!

So before the turkey goes in for the better part of the day, pop in a batch of these babies! Your monkeys will think they died and went to breakfast heaven!

I have here a vastly lightened up version of an old favorite: Monkey Bread! Did you know that the original version contains one cup of butter (*blink*)? ONE CUP! Two sticks! 16 tablespoons! That’s insane, right? I found a lighter version and doctored it to my own specs. Still easy like Sunday morning, but with far, far less fat. Which is important, because I plan on replacing said fat with an extra bucketful of gravy on mashed potatoes later on.

More good news about this bread is that we’re going to cheat a little by using the sale Rhodes frozen bread dough. The bad news is that you need to have a little forethought, because the dough needs to thaw in the fridge overnight. A small price to pay for me, since I hate to ‘monkey around’ with yeast!

And for the record, no monkeys were harmed in the making of this bread.

MONKEY BREAD
Serves: MANY
Source: adapted from myrecipes.com
18 individual rolls (from a 36-count package of sale Rhodes Frozen Bread Dough)
Cooking spray
½ c. chopped pecans, optional
1 c. sugar, divided (C & H Brand is on sale)
½ c. brown sugar (C & H Brand is on sale)
¼ c. milk
2 T. butter (Land o’ Lakes Brand is on sale)
1 ¾ t. cinnamon, divided
¼ t. vanilla extract
¼ t. kosher salt

Thaw roll dough in the refrigerator for 12 hours.

Combine ¾ cup sugar, brown sugar, milk, butter, 1 ¼ teaspoons cinnamon, vanilla, and kosher salt in a small saucepan. Bring to a boil; whisk and boil for two minutes (use caution, this mixture can rise up quite quickly), or until sugars are completely dissolved. Remove sugar syrup from heat; set aside to cool for 10 minutes.

Spray a 12-cup bundt pan with cooking spray. Sprinkle pecans evenly on the bottom of the pan. Combine ¼ cup sugar and ½ teaspoon of cinnamon in a shallow bowl, stir well. Cut each roll into four quarters; roll each quarter in the sugar mixture. Layer pieces of sugar-coated dough evenly throughout the pan. Pour sugar syrup evenly over the dough; cover and let rise in a warm place, free from drafts, for 35 minutes or until doubled in bulk.

Preheat oven to 350.

Uncover pan and bake for 30 – 35 minutes, or until lightly browned. Immediately invert pan onto a serving plate (you may want to choose a plate with raised edges; the caramel will be runny). Remove pan; drizzle any remaining syrup over bread and serve!

Excerpt
Thanksgiving Day is a marathon, friends. Not a sprint. You’ll want to keep this in mind as you fuel yourself throughout next Thursday. You’ll need your strength and endurance. Because if your family is anything like my husband’s, it’s bound to be a long, activity filled day. There will be tons (TONS!) of leaves to rake and hikes to take. Hands of cards and board games to play. Football on tv. And of course, catching up with relatives. We must maintain our energy. We must have SUSTENANCE!

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • http://www.creationsbychris.net pkchrisjohnson

    Yummy!

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