Title: Monkey Bread
Categories: Not, Sent
Yield: 24 Servings

2 1-lb loaves frozen white
-bread dough
1 1/4 c Sugar, divided
1/4 c Packed brown sugar
1/4 c 1% milk
1 tb Reduced-calorie stick
-margarine
1 3/4 ts Cinnamon, divided
Cooking spray

Thaw bread dough in refrigerator for 12 hours. Combine 1 cup sugar, brown
sugar, milk, margarine, and 1 1/4 tsp cinnamon in a small saucepan. Bring
to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10
minutes.

Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish; stir well.
Cut each loaf of dough into 24 equal portions. Roll each portion in sugar
mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking
spray. Pour sugar syrup over dough; cover and let rise in a warm place
(85°), free from drafts, 35 minutes or until doubled in bulk.

Preheat oven to 350°. Uncover, and bake at 350° for 25 minutes or until
lightly browned. Immediately loosen edges of bread with a knife. Place a
plate upside down on top of pan; invert onto plate. Remove pan; drizzle any
remaining syrup over bread.

NOTES : Per Serving: Cals - 201 - 10%ff Fat - 2.2g Carb - 40.1g To
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Recipe by: Cooking Light - April 1997 Posted to MC-Recipe Digest V1 #599 by
The Taillons on May 04, 1997