Sunday is definitely my favorite day of the week. I love Sundays for a few reasons. It's the day we meet at church to worship and fellowship. It's the day my older children gather at our home for family meals and it's also the day I cook breakfast for 50 to 100 wonderful college students. Now you can see why I love it so much and yes, I do love cooking for that many students. I try to think of new recipes and use tasty, quality ingredients because I want them to feel special. This week we made individual egg souffles, a fruit platter and this delicious monkey bread. I believe the recipe came from the famous Pioneer Woman.I love her and her monkey bread and I hope you do too.
- Frozen Bread Dough Dinner Rolls ( Cut Into Thirds)
- Ground Cinnamon
- Sweetened Condensed Milk
Preparation InstructionsPreheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.