As I mentioned in the pull-apart roll post yesterday, the dough is extremely versatile. Whenever I make the rolls, I like to use a third of the dough to make breakfast pull-apart rolls. They turn out very similar to a homemade monkey bread, but a little less sweet and less labor intensive. Also, I usually make it in a loaf pan so that we can toast the slices and serve with butter and jam.
Breakfast Pull-Apart Rolls
- 1/3 batch pull-apart roll dough
- 1/3 c. brown sugar
- 3 T. butter or margarine, cut into small pieces
- 1 T. cinnamon
1. Layer about 12 balls of dough across the bottom of a greased loaf pan. Sprinkle with half the brown sugar. Dot with half the butter and then add half the cinnamon. Top with remaining balls of dough, brown sugar, butter and cinnamon.
2. Bake at 350 degrees for 18 to 20 minutes.
If you’re a fan of monkey bread, you could easily make a whole pan of monkey bread by following this process. Use a full batch of the pull-apart roll dough and triple the amounts of butter, brown sugar and cinnamon. Roll the dough into balls, melt the butter and combine the brown sugar and cinnamon in separate bowl. Roll the balls of dough into melted butter and then in the sugar-cinnamon mixture. Layer in a greased bundt or angel food cake pan. Bake at 350 degrees for 35 to 45 minutes, until golden and fully cooked.
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