The making of: Monkey Bread (May 8)

R. brings a little bit of rural Iowa to Wesleyan.

After rolling the dough out and cutting it into 1/2'' squares. We made an assembly line - roll squares into dough-balls, dip dough in melted butter, and roll again in brown sugar and cinnamon

hard at work

toss the sugared dough-balls in a bundt pan. Bake.

the outside develops a deep brown crust while the inside stays moist and warm

top with a light cream cheese frosting

Since the bread is served hot, expect the frosting to melt a bit to form a glaze

and in half an hour the bread is destroyed


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s