March 10, 2006

Monkey Bread with a New Twist

Ever wonder where in the world Monkey Bread came from? Well I found out from this website.

Monkey bread dates back all the way to the Middle Ages, but it's name didn't come around till the 1980's.

This is the traditional bread, but made with refrigerated dinner rolls, with chocolate instead of the traditional cinnamon.

Chocolate Filled Monkey Bread

18 frozen white dinner rolls, thawed
1 ½ c. semi-sweet chocolate morsels
¼ c. butter, melted
½ c packed light brown sugar
½ c. butterscotch sauce, optional
Chocolateolate syrup, optional

Cut each roll in half. Press each half into 3-in. circle. Place 10 morsels in center of dough circle, shaping dough into a ball around morsels. Pinch dough to seal. Repeat with remaining rolls.

Dip each in melted butter and roll in sugar. Arrange dough balls in a greased bunt pan.

Cover; let rise in warn place for 40 minutes or until doubled in size. Bake in pan for 30 minutes at 350 degrees. Cool on wire rack for 20 minutes. Loosen sides and invert onto serving platter. Drizzle with butterscotch sauce and chocolate syrup. Serve warm.

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