Monkey Bread With Buttered-Rum Syrup

Name: Monkey Bread With Buttered-Rum Syrup
Ingredients: 1 1/4 cups granulated sugar; 2 1/4 teaspoons ground cinnamon; 1 (1-lb., 9-oz.) pkg. frozen parkerhouse-style yeast roll dough (such as Bridgford); 3/4 cup (6 oz.) unsalted butter, melted; 1/4 cup toasted chopped macadamia nuts; 1/4 cup toasted unsweetened shredded coconut

6 ingredients

4 steps

Ingredients

1 1/4 cups granulated sugar
2 1/4 teaspoons ground cinnamon
1 (1-lb., 9-oz.) pkg. frozen parkerhouse-style yeast roll dough (such as Bridgford)
3/4 cup (6 oz.) unsalted butter, melted
1/4 cup toasted chopped macadamia nuts
1/4 cup toasted unsweetened shredded coconut

Directions

1

Preheat oven to 375°F. Combine sugar and cinnamon in a medium bowl. Set aside.
2

Place roll dough 1 inch apart on a lightly greased baking sheet; cover and let rise in a warm place, until dough is thawed and doubled in size, about 1 hour.
3

Cut each roll dough in half. Dip dough halves in melted butter; toss in sugar-cinnamon mixture, and arrange in a lightly greased 12-cup Bundt pan, overlapping slightly. Bake in preheated oven until golden brown, about 25 minutes. Cool in pan 5 minutes; invert onto a wire rack, and cool 15 minutes.
4

Drizzle top of warm bread with 2 to 3 tablespoons Buttered-rum Syrup. Stir together macadamia nuts and coconut, and sprinkle over bread. Serve immediately with remaining Buttered-rum Syrup.