Enjoy this lightened up monkey bread, with all the finger-looking goodness, but much fewer calories than the typical version. Cinnamon and sugar galore!
- 2 1 lb loaves frozen bread dough
- 1 cup granulated sugar
- 1/4 cup brown sugar firmly packed
- 1/4 cup low fat milk
- 1 tablespoon butter
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Vegetable cooking spray
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Thaw bread dough in refrigerator for about 12 hours.
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Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil. Cook, stirring constantly, 1 minute. Remove sugar syrup from heat; set aside to cool while you prep the dough.
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Cut each loaf of dough into 24 equal portions. (I slice each loaf in half width-wise, then each half into 12 pieces) Combine 1/4 cup sugar and 1 teaspoon cinnamon in a shallow dish; stir well.
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Roll each piece of dough in sugar mixture, then layer pieces in a Bundt pan coated with cooking spray.
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Pour sugar syrup over dough; cover and let rise in a warm place (about 85 degrees) for one hour; or simply cover and leave in cool oven overnight. The bread dough will approximately double in bulk.
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Preheat oven to 350 degrees. Bake for about 25 minutes, or until lightly browned. Immediately loosen edges with a knife. Place a serving platter upside-down over top of pan. Invert pan onto plate, and drizzle any remaining syrup over the bread. Serve warm.
A small amount of planning ahead is required to 1) defrost the dough, and 2) to allow the assembled bread to rise overnight.
Chilled dough is much easier to cut and less sticky than dough that has reached room temperature.
This recipe is adapted from Cooking Light Five Star Recipes: The Best of 10 Years, © 1996