I love my church lady friends, because they can cook anything from casseroles to monkey bread and it’s amaze balls (this is my new favorite word for 2014).  I went to an ornament exchange and my friend Mrs. Creel brought this.  I ate three-fourths of it and I wasn’t embarrassed in the least.  I realize that today, being the first day of the year when most people have “EAT NO MORE SUGAR” at the top of their resolute list, it’s not the best time to give you a recipe for monkey bread, but I don’t care.  It’s delish, so deal.

Mrs. Creel’s Monkey Around Bread

1/2 cup sugar
1 tsp. cinnamon
2 cans of Pillsbury Grand Cinnamon Rolls with Cream Cheese Icing
1/2 cup chopped pecans (if you’re not a nut person, you can omit)
1 cup firmly packed light brown sugar
3/4 cup butter

Preheat oven to 350.  Grease a Bundt pan. In a large ziplock bag mix the cinnamon and sugar.  Separate the rolls and cut each roll into 4 pieces.  Place the pieces in the bag and shake so they are covered evenly with the sugar mixture.  Take the pieces out of the bag and set aside on a plate.

Melt the butter and brown sugar and bring to a low boil.  Add the remaining cinnamon sugar mixture, reduce heat and stir till well combined.

Place a third of the dough pieces in the Bundt pan.  Pour a third of the syrup mixture over the dough.  Repeat twice more.  Press lightly the rolls into the pan.

Bake 30-32 minutes till golden brown and no longer doughy in the middle.  Cool on  wire rack for about 10 minutes.  Invert on a rimmed plate (because the syrup may run).  Spread the icing from the cinnamon roll cans on top.  Or if you prefer, use none of the icing.

Then proceed to eat three fourths of it throughout the day because it is yummy.

After you make this recipe, then you can start with the “Get Fit” resolution.

Happy New Year’s Day!