Funky Monkey Bread Recipes

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FUNKY MONKEY BREAD

Actually, I just call it "butt cake." That's just because it comes out of a bundt pan and I can't help myself. But really, this is a super easy recipe and great to serve to guests if you want to give them the impression you care. It works. That's how I came by it. I was visting a friend and I woke up to find breakfast waiting for me. "She loves me!"

Provided by hisfavoritemavis

Categories     Breads

Time 10h35m

Yield 15 rolls, 6 serving(s)

Number Of Ingredients 5



Funky Monkey Bread image

Steps:

  • The night before, spray the bundt pan with Pam (the floured, baking variety).
  • Spread 15 frozen rolls around the bottom of the pan.
  • Sprinkle the packet of butterscotch pudding over top.
  • Sprinkle brown sugar over.
  • Drizzle the melted butter over everything, saturating as much sugar/powder as possible.
  • Cover with towel and let rise over night.
  • Bake at 350 degrees for 30 minutes.
  • Let cool a bit and invert on a nice serving dish with some kind of lip (the butter will run).
  • Serve with fresh melon and orange juice.

Nutrition Facts : Calories 409.5, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.3, Sodium 232.2, Carbohydrate 35.7, Sugar 35.3, Protein 0.3

15 Rhodes frozen rolls
3 1/2 ounces instant butterscotch pudding mix (med box)
1 cup brown sugar
1 cup butter, melted
3/4 cup chopped or wholish pecans (optional)

STICKY MONKEY BREAD

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 12 servings

Number Of Ingredients 19



Sticky Monkey Bread image

Steps:

  • Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
  • Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
  • Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
  • Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.
  • Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  • Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  • Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

1 cup chopped pecans
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup packed light brown sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons dark rum
1/8 teaspoon kosher salt
1/2 cup granulated sugar
1 batch Basic Sweet-Roll Dough, recipe follows, without nutmeg
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

MONKEY BREAD FROM SCRATCH

Gooey, caramelized monkey bread that pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.

Provided by Dianashh

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h25m

Yield 10

Number Of Ingredients 14



Monkey Bread from Scratch image

Steps:

  • Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.
  • Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
  • Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
  • Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
  • Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 71.6 g, Cholesterol 48.3 mg, Fat 13.2 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 7.8 g, Sodium 338.8 mg, Sugar 37.3 g

1 teaspoon vegetable oil, or as needed
¼ cup warm water
2 ½ teaspoons active dry yeast
1 teaspoon white sugar
3 ½ cups all-purpose flour
¾ cup milk, warmed
1 egg
3 tablespoons white sugar
2 tablespoons melted butter
1 teaspoon salt
½ teaspoon vanilla extract
1 ½ cups brown sugar
1 ½ teaspoons ground cinnamon
½ cup butter, melted

FUNKY MONKEY

This is a great coffee drink that I serve to my running friends after a Saturday morning long run. The protein powder helps restore our tired muscles! Serve each glass with a straw so the drink can be stirred while it cools.

Provided by Jen K.

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 15m

Yield 4

Number Of Ingredients 6



Funky Monkey image

Steps:

  • Place the hot coffee, banana, condensed milk, chocolate syrup, and protein powder into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the coffee moving before leaving it on to puree until smooth. Divide ice cubes into 4 large glasses, and pour coffee mixture over the ice.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 29.5 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 1.3 g, Protein 9.8 g, SaturatedFat 0.1 g, Sodium 38.4 mg, Sugar 23.2 g

4 cups hot, brewed dark roast coffee
1 large banana
¼ cup fat free sweetened condensed milk
3 tablespoons chocolate syrup
1 ½ scoops vanilla flavored whey protein powder
20 cubes ice

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