Monkey Bread

Once again, while skimming through my latest issue of Real Simple, I came across a great recipe. This one was familiar to me, though. Back in Albuquerque, I believe it was Janelle that used to make Monkey Bread and bring it to various get-togethers. Then Megan picked up the tradition. It was always so good, and I always wanted the reciped, but never remembered to get it. I'm not sure what the real recipe entails, but this one that I found in Real Simple is an easy version of the real thing, because it uses refrigerated dough. I made it the other night, and it turned out great!!

2 1-pound packages refrigerated pizza dough
1 T cinnamon
1 c sugar
8 T butter, melted, plus more for the pan

Heat oven to 375

Tear off small bits of the dough and roll them into 1- to 1 1/2-inch balls. Place the balls on a plate.

Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bundt pan.

Drizzle any remaining butter over teh top and sprinkle with any remaining cinnamon sugar.

Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes.

Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread.

Let people pull the bread apart with their fingers.