Your family will go crazy over this bread!

Monkey Bread Makeover

Prep: 1 hour plus standing
Bake: 25 minutes
Serves: 16

    Dough

  • 1 cup Our Family fat-free milk
  • 3 cup Our Family apple juice
  • 3 tablespoons Our Family maple syrup
  • 1 envelope (1⁄4 ounce) Our Family active dry yeast
  • 2 1⁄2 cups Our Family all-purpose flour plus additional for dusting
  • 1 1⁄2 cups Our Family whole wheat flour
  • 1 teaspoon Our Family salt
  • Our Family Nonstick baking spray
  • Cinnamon-Sugar Coating

  • 2 tablespoons Our Family fat-free milk
  • 2 tablespoons Our Family unsalted butter
  • 2/3 cup packed Our Family light brown sugar
  • 3 cup granulated Our Family sugar
  • 2 teaspoons Our Family ground cinnamon
  • Glaze

  • 1⁄2 cup Our Family powdered sugar
  • 2 tablespoons Neufchâtel cheese, softened
  • 2 tablespoons Our Family apple juice
  • 1 teaspoon Our Family vanilla extract

1. Prepare Dough: In small microwave-safe bowl, heat milk, juice and syrup in microwave oven on medium (50% power) 21⁄2 to 3 minutes or until mixture reaches 120 to 130°. Stir in yeast and let stand 3 to 5 minutes or until foamy.

2. In large bowl, whisk flours and salt. Make a well in center of flour mixture. Add milk mixture to flour mixture; with wooden spoon, stir until a shaggy dough forms and all of the flour is incorporated.

3. Spray large bowl with baking spray. Dust work surface and hands with flour. Turn dough onto work surface; with hands, knead dough until smooth and elastic, about 15 minutes. Place dough in prepared bowl; lightly spray top of dough with baking spray. Cover loosely with plastic wrap; let stand in warm place 1 hour or until doubled in size. Dough is ready when indentation remains when pressed with 2 fingers.

4. Prepare Cinnamon-Sugar Coating: In small microwave-safe bowl, heat milk and butter in microwave oven 1 minute or until butter is almost melted; stir until butter melts. In medium bowl, stir brown sugar, granulated sugar and cinnamon until well combined.

5. Spray 12-cup Bundt pan with baking spray. Transfer dough to work surface; punch dough down. Divide dough into 6 equal portions; cover with plastic wrap. Working with 1 piece at a time, form dough into an 8-inch rope, then cut rope into 8 equal pieces and roll each piece into a ball. Dip ball in milk mixture, then roll in sugar mixture to coat; place in prepared pan. Repeat with remaining dough, milk mixture and sugar mixture, loosely layering balls in pan. Sprinkle any remaining sugar mixture over top. Cover loosely with plastic wrap; let stand in a warm place 1 hour or until almost doubled in size.

6. Preheat oven to 350°. Bake bread 25 minutes. Cool bread in pan on wire rack 5 minutes, then invert bread onto large serving plate.
While bread cools, prepare Glaze: In small bowl, whisk together powdered sugar and cheese until smooth. Gradually whisk in juice and vanilla extract. Makes about 1⁄2 cup glaze. To serve, separate bread into balls and spoon glaze over each serving.

Approximate nutritional values per serving (3 pieces bread and 1 1⁄2 teaspoons glaze): 214 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 156mg Sodium, 45g Carbohydrates, 2g Fiber, 4g Protein