Breakfast Sausage Monkey Bread
Breakfast Sausage Monkey Bread
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed or |
| 1 pkg | Bridgford Frozen Parkerhouse Rolls Dough, thawed or |
| 1 pkg | Bridgford Frozen White Roll Dough, thawed |
| 1 pkg | breakfast sausage links of choice, precooked (about 12 links, maple or original) |
| ¼ cup | melted butter |
| ½ cup | granulated sugar |
| 1 tsp | cinnamon |
| icing (optional recipe below) |
Mix together cinnamon and sugar. Cut each precooked sausage link into pieces (approximately 3-4 pieces per link) and set aside. Let dough thaw until pliable.
Cut loaf into 36 equal pieces (if using Parkerhouse Roll Dough, cut each roll in half. If using White Roll Dough, cut each roll into thirds). Using a little flour on your fingers, shape each piece of dough into a ball and flatten it with the palm of your hand. Place one piece of sausage in the center of the flattened dough piece, fold dough around the sausage, and form into a ball. Coat dough pieces with melted butter and roll in the sugar mixture. Place 3 dough balls in each cavity of a lightly greased muffin pan. Let rise until double in size. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan immediately and cool on a wire rack. If desired, drizzle with icing. Enjoy!
Icing
Mix together 1 cup powdered sugar with 2 tablespoons of honey and 2 tablespoons of water.