MAPLE PECAN MONKEY BREAD
Maple syrup gives an autumnal feel and subtler sweetness to traditionally sugary monkey bread. Any grade of maple syrup works: B and C will give you a more robust maple flavor, while Grade A will deliver a more delicate, refined sweetness. Here, the syrup is mixed with brown butter and used to glaze extra-rich brioche dough rounds and toasted pecans. It all caramelizes together into a fluffy yet chewy pull-apart bread punctuated with the crunch of nuts. If you prefer a rustic look, you don't have to roll the pieces of dough into balls. Just cut them into even pieces and coat with the cinnamon sugar. This recipe is at its soft and gooey best the day it's made, but it can be kept at room temperature overnight and reheated in a 350-degree oven for 10 minutes.
Provided by Genevieve Ko
Categories breakfast, brunch, snack, breads, pastries, dessert, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
- Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
- When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
- Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
- Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
- Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 251 milligrams, Sugar 15 grams, TransFat 1 gram
EASY MAPLE PECAN MONKEY BREAD
Make and share this Easy Maple Pecan Monkey Bread recipe from Food.com.
Provided by rpgaymer
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
- Combine the sugar and cinnamon in a gallon sized plastic bag.
- Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
- In a small bowl, combine melted butter, brown sugar, and maple syrup.
- Spoon the mixture evenly over the biscuit pieces.
- Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.
Nutrition Facts : Calories 483.8, Fat 25.1, SaturatedFat 10.2, Cholesterol 31.3, Sodium 863.3, Carbohydrate 61, Fiber 1.1, Sugar 32.9, Protein 5.6
MAPLE PECAN BREAD
The smell alone while baking will drive you crazy. I think I gain weight just from the aroma every time I make this bread.
Provided by Sassy in da South
Categories Breads
Time 1h30m
Yield 1-2 Loaf(s), 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.
- With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined.
- Stir in 1/2 cup pecans. Pour into prepared loaf pan(s).
- Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Cool loaf(s) for 10 minutes in pan(s).
- Remove loaf(s) from pan, and cool on wire rack.
- Cool completely, about 2 hours.
- Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s).
- Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.
Nutrition Facts : Calories 375.7, Fat 14.6, SaturatedFat 3.6, Cholesterol 38.1, Sodium 326.7, Carbohydrate 56.6, Fiber 1.6, Sugar 27.2, Protein 6
PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS
Make and share this Pecan Monkey Bread With Rhodes Frozen Rolls recipe from Food.com.
Provided by pachilindo
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
- Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
- Spray angel food cake pan with cooking spray.
- Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
- Toss with the quartered rolls in a large plastic storage bag until evenly coated.
- Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
- Layer half of the quartered rolls on top of the pecans in the pan.
- Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
- Layer the remaining quartered rolls on top.
- Sprinkle any leftover cinnamon and sugar over all.
- Top with the last 1/3 cup of toasted pecan pieces.
- On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
- Remove from the heat and stir in the vanilla.
- Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
- Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
Nutrition Facts : Calories 256.9, Fat 16.1, SaturatedFat 7.1, Cholesterol 29.7, Sodium 86.5, Carbohydrate 27.1, Fiber 3.3, Sugar 22, Protein 4.5
PULL-APART MAPLE PECAN STICKY BUNS
Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.
Provided by My Food and Family
Categories Home
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
- Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
- Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MAPLE BACON MONKEY BREAD
Sweet and salty monkey bread with a delicious twist - bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch.
Provided by turquoise
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat.
- Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
- Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
- Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
- Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 51.2 g, Cholesterol 8.3 mg, Fat 16.3 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 801.1 mg, Sugar 29.5 g
EASY MONKEY BREAD
Make and share this Easy Monkey Bread recipe from Food.com.
Provided by tbean1
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut each biscuit in quarters and shake in mixture of sugar and cinnamon.
- Drop into a bundt pan or angel food cake that has been sprayed with a non stick coating.
- In a small pan combine topping ingredients and bring to a boil. Pour over biscuits in the pan and bake at 350 degrees for 40 to 45 minutes.
- Turn out onto a plate when done.
Nutrition Facts : Calories 818.8, Fat 38.1, SaturatedFat 16.2, Cholesterol 45.8, Sodium 1826.6, Carbohydrate 111.8, Fiber 2.7, Sugar 55.3, Protein 9.7
CANADIAN - YUMMY MAPLE MONKEY BREAD
Posted for ZWT 4! This is a recipe for a yummy, sticky, monkey bread which is simple to make & VERY addictive! Time to make doesn't include resting / rising time...
Provided by Um Safia
Categories Yeast Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.
- Heat milk, water and 5 tablespoons butter until very warm (120F-130F). Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough.
- Knead on floured surface until smooth, about 6 minutes. Cover let rest 10 minutes.
- Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip balls in butter.
- Layer evenly on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, ½ cup nuts,16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup.
- Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
- Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking.
- Invert on serving plate.
Nutrition Facts : Calories 831.8, Fat 31.6, SaturatedFat 12.1, Cholesterol 114, Sodium 538.5, Carbohydrate 123.3, Fiber 4.3, Sugar 43.9, Protein 16.5
MAPLE PECAN BREAD
old newspaper clipping called for maple blend syrup mrs butterworth will do i think but posting maple syrup it says store bread,well wrapped for best flavor
Provided by Dienia B.
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- sift dry ingredients
- toss nuts in flour.
- combine wet add to dry.
- stir just until moistened
- pour batter into9x5 greased bread pan.
- bake 350 55 minutes until done.
- wrap in saran wrap when cool for a day.
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