Monkey Bread

I must admit -I am a cinnamon ho' - I will be all over anything with cinnamon. Well not anything [insert thought bubble here:...well....hmmm... ...thinking...cinnamon...yum...considering....anything...hmmm...DOH!...] Ok, not anything [insert 'nother thought bubble here: ...Mom, I know what you were thinking!]

Moving on. I found - through the magic of google - a Monkey Bread recipe you can do in the bread machine. Thank google! I will be trying this over the weekend. You should too. We can compare!

BREAD PART
4 tbsp butter, melted
2 cups milk
1/4 cup brown sugar
1 tbsp vanilla
1 tbsp instant yeast
4 cups flour
2 tsp salt

MONKEY PART
1/2 cup butter (1 stick)
1 cup sugar
3 tbsp cinnamon (yum)

• In bread machine pan; place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. (Make sure that no liquid comes in contact with the yeast.) Select dough cycle and press start. (Mine takes about 2 hours).
  
• When dough is complete, place dough on floured surface and knead 10 to 12 times. (oooh - a de-stress option to the recipe!)
  
• In a whole 'nother bowl (2 bowls actually) - melt 1/2 cup of butter. In 2nd bowl mix the cinnamon and sugar together.
  
• Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar. Layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below.
• Let the bread rise in a warm, draft-free spot until dough is just over the top of the pan about 30 to 45 minutes.

Bake 350 for 40 minutes. Invert on to a pan. Serve!