CARAMEL MONKEY BREAD
This sticky monkey bread is definitely a brunch crowd-pleaser! To make it, soft buttery, yeast-risen dough (similar to brioche) is rolled into balls, dusted with cinnamon sugar and baked with ooey-gooey caramel. It's best served warm, allowing the sticky layers to be easily plucked apart.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
- Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
- Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
- Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
- Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
- Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.
CARAMEL MONKEY BREAD FROM TASTE OF HOME RECIPE - (4.6/5)
Provided by ctozzi
Number Of Ingredients 18
Steps:
- In a large mixer bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Add in enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in bowl, cover, and let rise 45-60 minutes, or until doubled. For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans. Punch dough down; shape into 40 balls. In a bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and refrigerate overnight. In the morning, remove the bread from the fridge, loosen cover, and let stand at room temperature for 20-30 minutes. Placed a rimmed baking sheet on the lower rack of the oven, and then bake the bread in a preheated 350°F oven for 40-45 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.
SURPRISE MONKEY BREAD
When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. -Lois Rutherford, Elkton, Florida
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h5m
Yield 1 loaf (12 servings).
Number Of Ingredients 7
Steps:
- In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 467 calories, Fat 24g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 625mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 1g fiber), Protein 10g protein.
CINNAMON MONKEY BREAD
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. -Lisa Combs, Greenville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL-PECAN MONKEY BREAD
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 19
Steps:
- Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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