From the Fleishman's Web Site:
Pull-Apart Monkey Rolls
Monkey Rolls are buttery, cinnamon-and-sugar-coated balls of dough baked into a ring.

1-POUND RECIPE INGREDIENTS
1/2 cup milk
2 tablespoons water
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 1/4 cups bread flour
4 teaspoons sugar
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
1/3 cup sugar
1/2 teaspoon SPICE ISLANDS Ground Cinnamon
2 tablespoons butter or margarine, melted

Add milk, water, egg, 1 tablespoon butter, salt, bread flour, 4 teaspoons sugar, and yeast to
bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary,
knead in enough flour to make dough easy to handle. Divide dough into 20 equal pieces. Form
each piece into a smooth ball. Stir together the 1/3 cup sugar and cinnamon. Dip each ball into
the 2 tablespoons melted butter; roll each ball in sugar mixture.

Arrange half of the coated balls in the bottom of a greased 6 1/2- to 8-cup ovenproof ring mold
or fluted tube pan with nonremovable bottom. Make a second layer, positioning the balls for the
second layer between the balls in the first layer.

Drizzle balls with any remaining melted butter and sprinkle with any remaining sugar mixture.
Cover and let rise in a warm, draft-free place until almost doubled in size, 30 to 45 minutes.
Bake at 375ƒF for 25 to 30 minutes or until done. Cool 1 minute on a wire rack. Invert onto a
serving plate; remove ring mold or pan. Serve warm. Makes 20 rolls.

Cycle: Dough/manual cycle.

Nutrition information per serving (1 small roll): calories 97; total fat 2 g; saturated fat 1 g;
cholesterol 16 mg; sodium 83 mg; total carbohydrate 16 g; dietary fiber 0 g; protein 3 g.