This dish is often called “monkey bread”. Shout out to my son for his ingenuity on what to do with our extra dough after a recent pizza party! After cooking pizza, you can use the stored energy of the Pizza-porta oven to create this fantastic desert or make tomorrow’s breakfast.

Take your dough and form it into ping-pong size balls, coat them in a sugar mixture, and place them one by one into a bundt pan. Pour the topping of butter and brown sugar over the top and bake in the Pizza-Porta at 350 for 30 minutes. Here is the step-by-step.

Ingredients:

Dough - The batch pictured used 4 - 8oz Pizza doughs.

3/4 Cup of Sugar

2 teaspoons of cinnamon

2 sticks of butter

1/2 cup brown sugar

(you can add pecans if that is your thing)

Flatten out the dough and cut as shown and form mini dough balls.

Dusting - 1 cup sugar and 2 teaspoons of cinnamon in a bowl - roll the mini dough balls to coat and then place in bundt pan.

Coating - combine the butter, and brown sugar in a saucepan and melt. Add the balance of the cinnamon sugar mixture. Reserve 5-8 Tbs to put on toward the end of the cook.

Place the bundt pan in the Pizza-Porta only after the oven has cooled below 375F. Place the bundt pan in and check after 15 minutes. Dough balls should have doubled in size. Spread a few Tbs of the coating across the top. Cook another 15 minutes or until the dough reaches desired baking level. Internal temp of 190F if you have a Thermapen. Remove from the oven and place a plate on top, flip, wait 3 minutes, and remove the bundt pan. Caution, ingredients are so good, but soooo hot.

Break off these wonderful, doughnut-ty, cinnabun-ish, treats to eat.

Hope you enjoy this idea! It’s always great to find ways to use every bit of your pizza dough. Please share comments below.

Cortlandt

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Dessert anyone?