Make-Ahead Monkey Bread
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
| 24 | each |
dough
balls, frozen |
* |
| 1 | stick |
butter
melted |
|
| 1 | tablespoon |
cinnamon
|
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 15 | ml |
cinnamon
|
|
| 24 | each |
dough
balls, frozen |
* |
| 113 | g |
butter
melted |
|
| 15 | ml |
cinnamon
|
|
| 118 | ml |
sugar
|
|
Directions
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℉ (180℃) 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 1½ 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.
