Thursday, September 22, 2011
Low Fat Monkey Bread
I'm not really sure why it is called Monkey Bread, it contains absolutely no monkey and no monkeys were harmed in the making of it. Perhaps, it is because it is so easy maybe even a monkey could make it.
There are certainly a lot of versions of Monkey Bread out there and I think between the various sleepovers I went to as a kid, I've probably tasted a lot of them. This is my favorite. It's made with frozen bread dough and instead of using gobs of butter, you make a cinnamon caramel sauce on the stove with just a touch of butter, milk and (I admit, quite a lot of) sugar.
The Monkey Bread pictured is actually a half batch. I made a full batch of the sauce, though, which meant I had leftovers to experiment with. My initial research findings: it makes an excellent dip for sliced pears and when stirred into coffee with cream, it makes a darn close imitation of a Starbucks' Cinnamon Dolce Latte (the coffee that tastes like a cinnamon roll--how could you go wrong?).
1 1/4 cup granulated white sugar, divided
1/4 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
1 3/4 teaspoons ground cinnamon, divided
2 (1-pound) loaves frozen white bread dough, thawed (or 24 unbaked balls of dough for dinner rolls, cut into fourths)
Combine 1 cup granulated sugar, brown sugar, milk, butter and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil, cook 1 minutes. Remove sauce from heat; cool 10 minutes.
Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a shallow dish, stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer dough balls in a 12 cup Bundt pan coated with cooking spray. Pour sauce over dough; cover and let rise in a warm place, free from drafts 35 minutes or until dough has doubled in size.
Preheat oven to 350 degrees.
Uncover dough, bake at 350 degrees for 25 minutes or until lightly browned. Immediately loosen edges of bread with knife. Place a plate upside down on top of pan and invert bread onto a plate. Drizzle any remaining syrup over bread. Serve while still warm.
Recipe Source: The Best of Cooking Light
P.S. I'm linking this recipe to The Frugal Girls Chic & Crafty Party!