Monkey Bread

Divide the dough into equal-sized portions.

Serve warm with toffee sauce.

Bake in a preheated oven at 180°C (350°F) for 45 minutes.

Pour the caramelized apple mixture and pecans over the dough.

Arrange the dough balls in a baking dish.

Roll the dough balls in the sugar-cinnamon mixture until well coated.

Prepare the coating mixture by mixing brown sugar and cinnamon.

Shape the dough into small balls and set them aside.

Optionally, fill each dough ball with some cream cheese.

Warm the milk, then add the yeast and sugar and mix well.

Add the cream to the apple mixture and set it aside to cool slightly.

Put the apples on the fire with 3 tablespoons of butter, brown sugar and cinnamon for ten minutes until caramelized.

Peel and dice the apples, then chop the pecans.

Gather the dough, knead it slightly, then cover and let it rise for 1 hour.

Melt 3 tablespoons of Sun Gold Margarine butter, then add it to the dough and knead until smooth

Knead the dough in a stand mixer for 10 minutes until it becomes elastic.

Add the flour, salt, and egg to the mixture, then start kneading.

Let the mixture sit until the yeast activates and foams.