Monkey Bread With Buttered-Rum Syrup

• 1 1/4 cups granulated sugar
• 2 1/4 teaspoons ground cinnamon
• 1 (1-lb., 9-oz.) pkg. frozen parkerhouse-style yeast roll dough (such as Bridgford)
• 3/4 cup (6 oz.) unsalted butter, melted
• 1/4 cup toasted chopped macadamia nuts
• 1/4 cup toasted unsweetened shredded coconut

1. Preheat oven to 375u0b0F. Combine sugar and cinnamon in a medium bowl. Set aside.
2. Place roll dough 1 inch apart on a lightly greased baking sheet; cover and let rise in a warm place, until dough is thawed and doubled in size, about 1 hour.
3. Cut each roll dough in half. Dip dough halves in melted butter; toss in sugar-cinnamon mixture, and arrange in a lightly greased 12-cup Bundt pan, overlapping slightly. Bake in preheated oven until golden brown, about 25 minutes. Cool in pan 5 minutes; invert onto a wire rack, and cool 15 minutes.
4. Drizzle top of warm bread with 2 to 3 tablespoons Buttered-rum Syrup. Stir together macadamia nuts and coconut, and sprinkle over bread. Serve immediately with remaining Buttered-rum Syrup.

sugar, ground cinnamon, roll dough, unsalted butter, nuts, coconut

Taken from www.myrecipes.com/recipe/monkey-bread-buttered-rum-syrup (may not work)