MONKEY BREAD - MAKE AT NIGHT, BAKE IN MORNING
Make at night, bake in morning! My oven has a delay-start function, so I can schedule the rolls to be ready when I wake. It's great to wake up to them! When I need to bring baked goods to breakfast events, I like to make these since all work is done the night before.
Provided by AngieME
Categories Breakfast
Time 35m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray bundt pan with Pam and put pecans in bottom.
- Put in the 18 frozen dinner rolls.
- Sprinkle pudding powder over the rolls.
- Melt butter, mix the sugar into it, and pour on top.
- Let it sit uncovered overnight (I put it in my oven). It rises by morning.
- Bake at 350 deg F for 25-30 min, until top is golden brown.
- Let it sit in the pan for at least 5 min to set up. Note: If you invert the pan too soon, the gooey yumminess will run to the bottom of the rolls & be a mess. If you invert the pan too late (like at 20 minutes), the gooey yumminess will end up mostly on the top of the rolls. So aim for 5-10 minutes of rest before inverting pan on a large platter.
- My oven has a delay-start function, so I can schedule the rolls to be ready when I wake. It's great to wake up to them! Sure, my oven isn't preheated when I do this, but that's ok!
MAKE-AHEAD MONKEY BREAD
Frozen bread dough makes this ooey-gooey breakfast treat a snap to make. I have used this for Christmas because I can prepare it the night before, which allows me to join the family in seeing what Santa left under the tree.
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 servings).
Number Of Ingredients 7
Steps:
- In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 17g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 429mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 3g fiber), Protein 7g protein.
MONKEY BREAD MADE EASY
No more mushy centers! Perfectly portioned monkey bread in half the time.
Provided by Kathleen
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
- In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
- Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
- Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 56.7 g, Cholesterol 31 mg, Fat 18.8 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 617.7 mg, Sugar 36.1 g
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
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