MONKEY BREAD I
Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!
Provided by LuAnn Connolly
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces 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 biscuits.
- 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.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g
MONKEY BREAD
Steps:
- Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.
- Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.
- Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.
- Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.
SLOW-COOKER MONKEY BREAD
I often take this slow-cooker monkey bread to church potlucks-children and adults love it! The rum extract is optional. -Lisa Leaper, Worthington, Ohio
Provided by Taste of Home
Categories Snacks
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.
Nutrition Facts : Calories 473 calories, Fat 22g fat (12g saturated fat), Cholesterol 37mg cholesterol, Sodium 675mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
MONKEY BREAD
This recipe comes to me from my mother. It is a great, simple dessert that even the most novice cook can master. Best served warm with vanilla ice cream. A real kid pleaser too, "Can we have some Monkey bread, please?"
Provided by Aric Ross
Categories Quick Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar and cinnamon into plastic bag.
- Add biscuits (a few at a time) into bag and shake to coat well.
- Grease bundt cake pan and place biscuits into pan.
- In saucepan bring brown sugar and butter to a boil.
- Pour brown sugar and butter sauce over biscuits.
- Bake at 350 degrees for 30-35 minutes.
Nutrition Facts : Calories 655.5, Fat 28.9, SaturatedFat 11.9, Cholesterol 33.7, Sodium 726.9, Carbohydrate 93.5, Fiber 1.8, Sugar 47.7, Protein 7.6
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
MONKEY BREAD
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Kid-Friendly Cinnamon Bread Butterscotch/Caramel Butter Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you're going to use it again in a minute (no need to wash).
- Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°F-115°F. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
- Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn't pulling away from bowl cleanly.
- With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you're done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55-65 minutes.
- Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20-30 minutes.
- Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef's knife to cut dough into a 12x6 grid.
- Working relatively quickly so dough doesn't become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40-50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
- Remove plastic from pan and bake monkey bread until golden brown, 25-35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
- Pour about 1/2 cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.
- Do Ahead
- Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
MONKEY BREAD
A quick and easy dessert that is sure to be a hit. I've made it several times for friends, and everyone always request the recipe. Once they find out how easy it is, they always freak out! Try this recipe for surefire success.
Provided by jaimed
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease bundt pan.
- Cut biscuits into quarters.
- Mix sugar and cinnamon together and shake biscuits in sugar mixture.
- Put one layer of pecans, a layer of biscuits, and continue layering until all ingredients are gone.
- Hint: End with pecans for a better finishing layer.
- Melt brown sugar and butter together and pour over the dish.
- Bake in 325 degree oven for 30 - 35 minutes.
- Enjoy!
Nutrition Facts : Calories 809.5, Fat 38.7, SaturatedFat 12.6, Cholesterol 31.8, Sodium 1386, Carbohydrate 109.4, Fiber 2.4, Sugar 61.6, Protein 9.9
BREAD MACHINE MONKEY BREAD
Here is a bread machine monkey bread recipe, though it can easily be done in the conventional muscle-building way. Use the dough-only setting in machines with 1 1/2- to 2-pounds capacity and do the rest by hand. Try adding 1/4 cup chopped nuts along with the raisins.
Provided by Allrecipes Member
Categories Monkey Bread
Time 3h20m
Yield 12
Number Of Ingredients 10
Steps:
- Remove the baking pan from the machine. Place yeast, flour, cinnamon, salt, white sugar, 2 tablespoons margarine, and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.
- Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.
- Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.
- Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared pan, staggering layers, so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts, flip over both until bread slides out onto the plate. Serve warm.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 56.2 g, Fat 17.3 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 402.9 mg, Sugar 29.4 g
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MONKEY BREAD RECIPE | BON APPéTIT
From bonappetit.com
- Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute.
- Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
- Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook.
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MONKEY BREAD FOR TWO RECIPE | LAND O’LAKES
From landolakes.com
Servings 2Calories 440 per serving
- Combine sugar, brown sugar, and cinnamon in medium bowl; stir to combine. Place bread dough pieces into bowl; stir to coat. Place sugared dough into prepared pan; reserve cinnamon sugar mixture.
- Place sugar mixture and butter into 2-quart saucepan; cook over medium heat, stirring occasionally, just until bubbles begin to form. Remove from heat. Pour over top of dough pieces.
MONKEY BREAD - JO COOKS
From jocooks.com
- Prep the Biscuits: Cut each biscuit into quarters. In a large ziploc bag, add the granulated sugar, cinnamon and mix well. Add the biscuit pieces to the bag. I added them all together but if you're afraid they are going to stick add a few at a time. Close the ziploc bag and shake until each piece is fully coated in the cinnamon sugar. Add the biscuit pieces to a 12 cup bundt pan.
- Make Glaze: In a saucepan melt the butter and add the brown sugar to it. Once the butter is melted and the sugar fully dissolved, pour it over the biscuit pieces in the bundt pan.
HOMEMADE MONKEY BREAD - TWO SISTERS
EASY MONKEY BREAD RECIPE | MYRECIPES
From myrecipes.com
- Place sugar and cinnamon in a large ziplock bag, and shake to combine. Add dough pieces to bag, and shake to coat. Place coated dough pieces evenly in a tube pan coated with cooking spray.
- Place butter and brown sugar in a saucepan over medium; cook, stirring often, until sugar is mostly dissolved, about 5 minutes. Pour butter mixture evenly over dough. Bake in preheated oven until cooked through, about 40 minutes.
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From dessertfortwo.com
- In a shallow dish, stir together the granulated sugar and 1 teaspoon of cinnamon, and set aside.
- Next, combine the flour, baking powder, baking soda and salt. Next, add the shortening and butter, and cut it into the flour with your finger tips or a pastry cutter. The fats should be evenly distributed throughout the flour, and no large pieces should be visible. We're essentially making biscuits.
MONKEY BREAD WITH CANNED BISCUITS - FOOD BANJO
From foodbanjo.com
- Preheat oven to 350 degrees F and get out your bundt pan. Grease the bundt pan with cooking spray.
- In a large microwave-safe bowl, add the butter, cinnamon, and brown sugar. Cook in the microwave until butter is melted. Stir together to combine. Set aside.
- Take the two cans of biscuits and open. Cut each biscuit into quarters. Add the biscuits to the brown sugar mixture, making sure each piece is coated.
GRANDS!™ MONKEY BREAD RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
THE BEST MONKEY BREAD RECIPE EVER - SUGAR AND SOUL
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- In a small saucepan, make the sauce by melting the butter, brown sugar, vanilla, and milk over medium-high heat. Boil for 1 minute. Remove from heat and set aside.
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From therecipecritic.com
- Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
- Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
- In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
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- In a bowl, pour the melted butter. In another bowl, combine the brown sugar, sugar, and cinnamon. Set aside.
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From chelseasmessyapron.com
- PREP: Preheat the oven to 350 degrees F. Generously grease (with cooking spray) and then lightly flour a large (12 cup) Bundt pan.
- BUTTER: Place butter in a microwave-safe bowl and melt. Set aside to allow the butter to return to room temperature. Melted butter must be at room temperature before adding other ingredients so it doesn't melt the sugar and make it greasy/grainy.
- BISCUIT PREP: In a separate large bowl, whisk together the white sugar and cinnamon; set aside. Separate the biscuits then cut each biscuit into four equal pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing the biscuits gently until all of the biscuits are well coated.
AMAZING TRADITIONAL MONKEY BREAD RECIPE - HONEST AND TRULY!
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- If you are using frozen bread dough, let it thaw but not rise. If you are making your own dough, chill it just a little to make it easier to work with before you start.
- Make the sauce before you start with the rest of it. Over medium low heat, add the butter, sugar, cinnamon, pudding mix, and milk to a pan. Stir until melted and incorporated, then remove from the heat and set aside.
- Break half the dough into walnut size pieces, rolling them slightly, then popping them into a greased bundt pan. Pour the entire sauce over the dough balls.
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From preppykitchen.com
- In the bowl of a stand mixer, whisk together 4 cups flour, ½ cup sugar, yeast, and salt. Make a well in center and add milk, eggs, and 4 tablespoons melted butter. Beat on medium-low speed with dough hook attachment until dough comes together and is elastic but sticky, about 15 minutes, adding remaining flour a few tablespoons at a time while kneading. (Dough will not pull away from the bowl. It should be sticky but not stick to you when touched with a clean fingertip.)
- Transfer for a lightly oiled bowl. Cover tightly with plastic wrap and let rise in a warm place for 45 minutes or until almost doubled in size.
- In a small bowl, whisk together cinnamon, cardamom, and remaining ¾ cup sugar. Lightly sprinkle the counter with 2 tablespoons cinnamon-sugar in a 12-inch square. Brush top of dough in bowl with 1 tablespoon butter. Carefully turn out dough, butter-side down, onto sugar; gently pat and stretch into a 12-inch square. Brush top of dough lightly with 1 tablespoon melted butter and sprinkle with 2 tablespoons cinnamon-sugar. Add remaining melted butter to a 15-cup Bundt pan and brush up the sides. Dust with 2 tablespoons cinnamon-sugar, just until lightly coated. (Butter will pool in the bottom of the pan.)
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- Place biscuit pieces into a large zip top bag and add the granulated sugar and cinnamon. Seal the bag and shake to coat the biscuit pieces in the cinnamon and sugar.
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From thepioneerwoman.com
- Preheat the oven to 350 degrees. Open up all three cans of biscuits and cut each biscuit into quarters.
- Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor.
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- In the bowl of a stand mixer add the warm milk, water, sugar, butter, and yeast. Mix to combine. Let mixture sit for 5 minutes, then add the flour and salt. Using the dough hook mix on low speed. Once the dough comes together increase the speed to medium and mix for 6-8 minutes. The dough should come away from the sides of the bowl, should be tacky but not sticky, shiny and smooth.
- While the dough is rising, combine the brown sugar and cinnamon in a medium sized bowl, stir to combine. Place the melted butter in a separate small bowl.
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- In a little cup combine warm water with yeast + 1tsp of sugar. Let it stand for a couple of minutes until it becomes bubbly and foamy.
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