Monkey Bread

This was on of my favorite treats as a kid and now it's something my kids love.  This is way easier to make than caramel rolls from scratch but has the same tastes and textures.

Ingredients:

2 -1 lb loaves of frozen bread dough, thawed

1 tbsp cinnamon

1/4 C. White sugar (not pictured)

1 C. Vanilla ice cream

1 C. Brown sugar

1 stick butter (1/2 cup)

Thaw your bread dough per the instructions.  I always use Fetting's from Finley, ND, but I suppose that's a regional thing.  Spray a 9 x 13 inch cake pan with cooking spray.

Combine cinnamon and white sugar in a bowl.

Cut your dough into bite sized pieces.  Roll them in the cinnamon mixture and put them in the pan.

Repeat until done.  You might want to squeeze them together a little.

In a sauce pan, melt the butter and ice cream with the brown sugar over low.  When it's starting to combine, turn it up to medium heat.  Keep stirring while bringing to a boil.

Dump the boiling sauce over the dough.  You're going to let it sit for a while so the bread will rise and the sauce will sink below the dough at this time.

After 15-20 minutes, preheat your oven to 350 and in about 10 minutes your bread should look like this:

Notice how it doubled?

Put the cake pan on a foil lined cookie sheet and bake for 20 minutes.  The caramel may boil over and the cookie sheet will save you some scrubbing.

Remove from the oven and let sit for 20 minutes before you start picking at it.  I waited ten before digging into that corner.  My tongue is a tiny bit burned.  The caramel at the bottom is the best part, sop it up with your pieces, don't waste it!

Enjoy!