(Sunday Morning Special at Tuck Inn)
Suggestion: Put a cookie sheet under Bundt pan to catch drippings.
2 (1-pound) loaves frozen white bread dough
Combine 1 cup of sugar and the next 4 ingredients in a small saucepan. Combine ¼ cup sugar and ½ teaspoon cinnamon in a bowl, stir well. Pull apart 1st loaf and roll into approx. 1” balls. Roll each ball in the sugar mixture in the bowl, and layer balls into a 12-cup bundt pan coated with cooking spray. Bring mixture in saucepan to a boil and cook 1 minute. Remove sugar syrup from heat, let cool 3 minutes, then pour ½ of syrup over first loaf of balls in bundt pan. Repeat procedure for 2nd loaf of dough in the sugar mixture, place in bundt pan and then pour remaining sugar syrup over dough, cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in bulk. Uncover and bake at 350o for 25 min. or until lightly browned. Immediately loosen edges with a knife. Place a serving plate upside down on top of the pan and invert bread onto plate. Remove the pan and drizzle any remaining syrup over the monkey bread.
Yield: 24 servings (Recipe from Cooking Light Magazine)