Mimi’s Monkey Bread
Sweet & sticky pull apart bread with cinnamon sugar and a gooey middle, Mimi’s Monkey Bread makes the perfect Sunday morning breakfast.
Yield
Conversions
Ingredients
20
frozen yeast dinner rolls (partially thawed)
2
cups sugar
2
tbsp cinnamon
1
cups butter (melted)
1
bottle caramel ice cream topping
Preparation
Preheat Oven to 350 degrees.
Lightly drizzle caramel topping in bottom of greased Bundt pan.
In a medium bowl, mix cinnamon and sugar together. Dip all sides of about one quarter of dough pieces in melted butter and roll in cinnamon sugar. Place in a layer in the pan. Add another drizzle of caramel to taste.
Repeat layers until all dough pieces are added. Bake for 40-45 minutes until golden and no longer doughy. Let cool for 5-10 minutes.
Place plate or serving platter on top of Bundt pan and flip, tapping gently to release. Optional: Drizzle with favorite icing and remaining caramel topping. Serve warm. Enjoy!
Comments (2)
Sheila Proctor
So easy. So good !!
Pamela
Love this! Thank you so much for sharing!!!