Last night I made this totally fantastic version of Monkey Bread. Most recipes call for canned biscuits. I didn't have any around, but I did have some frozen bread dough. I thought I remembered my MIL making hers with frozen bread dough, but I couldn't find any recipes calling for it. So, I made up my own!
Because I used 2 loaves of frozen bread dough instead of the 3 cans of biscuits most recipes call for, it just didn't have quite as much caramel gooiness going on as I remembered that it should. So...I decided to ice them! You know, like a cinnamon roll? Oh my, they were perfect. This baby came out of the oven around 10 pm last night and was gone shortly after breakfast. Next time I think I will just drizzle the icing over the loaf. I wasn't sure how everyone would like the icing with the Monkey Bread so I decided to serve it on the side. Everyone ate theirs with though!
2 (1 lb.) loaves frozen white bread dough
1/2 c. sugar
1 Tbsp. cinnamon
1/2 c. brown sugar
1/2 c. butter
2 Tbsp. butter
2 c. powdered sugar
3 Tbsp. milk
Thaw bread dough in refrigerator for 12 hours.
Cut each loaf of dough into 24 equal portions. Combine granulated sugar and cinnamon in bowl. Roll each portion of dough in sugar mixture, and layer dough in sugar mixture, and layer dough in a 12 c. Bundt pan coated with non-stick cooking spray.
Melt butter and combine with brown sugar. Pour mixture evenly over dough balls in Bundt pan. Cover and let rise in warm place, free from drafts, 35 minutes or until doubled in bulk.
Bake at 350 degrees for 25 minutes or until lightly browned. Place a serving plate, upside down, on top of pan, and invert bread onto plate. Remove pan and drizzle any remaining syrup over bread.
Melt butter for icing. Combine with milk and 2 c. powdered sugar. Drizzle over Monkey Bread.