Monkey Bread II Recipe

Remove baking pan from machine. Place yeast flour ground cinnamon salt white sugar 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.

When dough is complete place dough on floured surface and knead 10 to 12 times.

In a medium saucepan on low heat melt one cup of butter stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.

Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces then layer them loosely in a greased Bundt or tube pan staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm draft-free spot until dough is just over the top of the pan 15 to 20 minutes.

Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven place a plate face down in top of the pan and using oven mitts to hold plate on pan turn over both until bread slides out onto plate. Serve warm...and enjoy.