Delicious balls of gooey dough that taste like cinnamon rolls, but are even better!
1 package dry yeast
2 Tbsp. sugar
1/4 c. warm water
1 Tbsp. salt
1/4 c. sugar
2 cups hot water
1/3 c. Crisco
1 egg, lightly beaten
6 cups all purpose bread flour (if you have it)
3/4 c. buttter
1 1/2 c. brown sugar
3 Tbsp. half and half
1 1/2 chopped pecans (optional – my kids don’t like them)
1/2 c. butter, melted
small bowl of cinnamon and sugar
Dissolve yeast and 2 Tbsp. sugar in 1/4 cup warm water and let stand 5 min. Set aside. Dissolve salt and 1/4 cup sugar in 2 cups hot water. Add the Crisco and mix well (do not add yeast mixture yet). When the water is a bit cooled, add the egg, 2 cups flour, and yeast mixture and beat until smooth. Add 2 cups more flour and beat again. Add remaining 2 cups flour and work until all dough is moistened.
Place dough in a greased bowl. Cover with plastic and let rise for an hour or in the refrigerator overnight.
In a large saucepan, melt the butter. Add brown sugar and half and half. Bring sauce to a simmer. Set aside.
After the dough has doubled in size, divide it in half and deep one half in the bowl covered. With the other half, roll into 2 in. ball pieces. Dip each ball into the melted 1/2 c. butter. Roll in the bowl of cinnamon and sugar. Place rolled balls into a greased bundt pan or greased loaf pans. Continue stacking the balls until the container is filled.
Pour the sauce over the balls. At this point you can let it rise again for an hour, or put it straight into the oven.
Bake at 375 for 20-25 min. Watch carefully. Monkey bread should NOT be overcooked.
After the pan cools a bit, invert on a plate.
Watch them disappear!
*You may want to double the sauce to have some to drizzle on the finished product at the end.