Sunday, September 16, 2007

Monkey Bread A la Beth

MOnkey Bread

2-1# loaves frozen white bread dough
1 1/4c Sugar-Divided
1/4c. Packed brown sugar
1/4 c. 1% low fat Milk
1 T. reduced calorie margarine
1 3/4tsp. cinnamon-divided
cooking Spray

1. Taw bread for 12 hours in Refrigerator
2. Combine 1c. Sugar, B. Sugar, milk, margarine, and 1 1/4 tsp. cinnamon in a small saucepan. Bring to a boil and cook 1 min.. Remove sugar syrup from heat, let cool 10 min.
3. Combine 1.4c. sugar and 1/4 tsp. Cinnamon in a shallow dish and stir well. Cut each loaf of dough into 24 equal portions.. Roll each one in sugar mixture and drop into sprayed Bundt pan. Pour sugar syrup over the doughm cover and let rise in warm place for 35 min. or until double.

4. Preheat oven to 350.
5. uncover and bake at 350 for 25 min. or until light brown. Immediately loosen edges with a knife and place a plate over the top and turn pan upsidedown. Remove pan and drizzle and syrup left in pan over bread.

24 servings
Serving: 2 rolls
Calories: 200
2.2 g. fat


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