Cinnamon Monkey Bread

Step 1

Mix sugar and cinnamon together in a small mixing bowl or large cereal size bowl.

Step 2

Generously butter a 1 piece angel food cake pan or large tube pan.

Step 3

Cut or tear the bread into pieces about 1 - 1½ inch diameter. Dip each dough ball all the way into the melted butter, so they are completely coated. Gently shake a little butter off, then dip into the sugar cinnamon mixture. Toss into the prepared pan. Keep doing this, making sure the dough balls are scattered evenly throughout the bottom of the pan. I usually put about 10 - 12 dough balls into the butter, then one by one dip them into the sugar and cinnamon mixture and toss into the pan. Once all of the dough balls are coated and in the pan, sprinkle the leftover sugar cinnamon mixture evenly over the top of the dough balls. Then drizzle the leftover butter evenly over the sugar, wetting as much as you can. If you don't have at least ½ cut sugar left, mix up a little more. Make sure you have at least ¼ - ⅓ cup of melted butter. If not, melt a little more. This will ensure you have plenty of caramel to run down the sides when you flip it out of the pan.

Step 4

Cover with a clean dish towel and set in a warm place and let rise until about 2 inches from the top of the pan. At least an hour, depending on how warm the area is.

Step 5

Preheat oven to 350 degrees F. Bake for about 35 - 45 minutes, depending on your oven. The top will get fairly browned, and it will spring back from a firm touch.

Step 6

Let it rest for 3 - 5 minutes. Then, using a plate large enough to contain the diameter of the bread, put the plate over the top of the pan. Working quickly and carefully so you don't spill that sticky caramel, flip the whole thing over so the bread comes out on the plate. Have a spatula handy to get that caramel out of the pan and onto the top of the bread.

Step 7

Let it cool enough that you don't burn your mouth!