Yay! Monkey Bread!

When I tell my kids I'm making Monkey Bread you wouldn't believe how many extra hands I find to help me. But this is so easy you can do it by yourself!

If you're really adventurous, skip the cinnamon and sugar mixture and just dip it in the butter. Continue with the recipe and when it comes out of the oven let it cool for 20-30 minutes and drizzle with my Fancy Fudge Sauce. I'll list that recipe right after this one.

1 package or 2 1/4 teaspoons dry yeast
1/2 cup warm water (about 110 degrees)
1 cup margarine or butter
1/4 cup sugar
1 teaspoon salt
1/2 cup milk
3 1/2 cups sifted flour

1 tablespoon cinnamon mixed into 1/2 cup sugar


Sprinkle yeast into water in a large bowl. Stir to dissolve yeast. Melt 1/2 cup butter and stir in sugar, salt and milk. Add to yeast. Beat in flour all at once and knead 2 minutes. Cover with a clean towel and let rise 1 hour.

Melt remaining 1/2 cup butter, punch down dough. Pull apart dough into 2 inch pieces. Dip into melted butter and place overlapping in un-greased 12 cup bundt pan. Sprinkle each layer with cinnamon sugar mixture. Cover let rise 1 hour. Bake at 350 degrees F for 45 minutes.

Fancy Fudge Sauce

3 squares unsweetened chocolate
1/2 cup milk
3/4 cup sugar
4 tablespoons butter
1/8 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 teaspoon vanilla



In a medium saucepan, combine milk and chocolate. Cook over low heat, stirring constantly until chocolate is melted and mixture is well blended. Add sugar, butter, salt and cinnamon (if using) and continue cooking, stirring constantly until slightly thickened. Remove from heat. Stir in vanilla. Serve warm with monkey bread or ice cream.

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