Monkey Bread by Geisel Nye

Serve 10-12

Ingredients:

1 bag of 12 frozen Rhodes rolls

1 Cup unsalted butter, or smart balance, melted

1 Cup sugar

2 Tbls cinnamon

1 large Tube pan

Non stick baking spray

Directions:

1. At least 12 hours before baking, place frozen rolls on a wax paper coated jelly-roll pan (10x15). Cover the rolls loosely with saran wrap and refrigerate overnight.

2. 1-2 hours before baking, remove rolls from fridge. Using kitchen shears, snip rolls in half. Turn light on in your oven.

3. In microwave safe bowl, melt butter. Combine sugar and cinnamon in another bowl. Spray the inside of tube pan with non stick baking spray.

4. One at a time, dip cut rolls into melted butter then into cinnamon sugar and place all around tube pan evenly.

5. Once all rolls are complete sprinkle remaining butter and cinnamons sugar over rolls in tube pan.

6. Cover tube pan with a kitchen towel and allow to rise until doubled in size in oven turned off with light on. This may take up to an hour.

7. Once rolls have doubled in size. Remove from oven and preheat oven to 350 degrees. Tube pans can sometimes leak, so wrap outside neatly with aluminum foil before baking.

8. Bake for 20-30 minutes or until rolls are brown and bubbly around the sides. Remove from oven and allow to cool for 10 minutes before flipping onto a platter to serve.