Monkey Bread

I couldn't find a monkey bread recipe that didn't use refrigerated biscuits, or a bread machine. Since I didn't have either, I made up this recipe gleaning from other recipes. David really wanted Monkey bread, and I really wanted to use my tube pan that I got for Christmas.

• A batch of my MIL's roll recipe
• 1/2 cup white sugar
• 1 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped nuts (optional)

• Make the rolls and let rise for 2 hours or until double.
• Grease one 9 or 10 inch tube pan.
• Mix white sugar and cinnamon in a bowl.
• Divide the dough in 64 pieces and roll in cinnamon and sugar.
• Arrange pieces in the bottom of the prepared pan. Continue until all dough is placed in pan. (Until pan is about 2/3 full.) If using nuts, arrange them in and among the dough as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the dough.
• Let rise, covered, for 30-45 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.