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.
PECAN PIE MONKEY BREAD
Steps:
- For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
- For the caramel: Generously butter a 10-inch bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans.
- For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 1/4 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl.
- Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes.
- Preheat the oven to 350 degrees F.
- Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
PRALINE PULL-APART BREAD
This classic monkey bread recipe results in sticky, sweet pull-apart rolls - with gooey caramel glaze and crunchy pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 9h25m
Yield 12
Number Of Ingredients 7
Steps:
- Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
- Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
- Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 4 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg
PRALINE MONKEY BREAD
I remember my mom making this while I was growing up. Only she used Domino Liquid brown sugar, that I can't find anymore. I came up with an easier way to make this scrumtious family favorite and added my own touch with a praline mixture that can be tasted throughout, not in spots. My DH and boys Love this and it is always a treat when I make it. ;)
Provided by Vseward Chef-V
Categories Quick Breads
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350' - spray bundt pan with cooking spray.
- Make Prailine Mixture by adding all ingredients to a saucepan and bring to a small boil. Add one cup walnut pieces. Once butter is melted and ingredients are combined, lower heat to simmer.
- Place remaining walnuts in bottom of bundt pan.
- Separate biscuits and cut into quarter pieces (I use my cooking shears and cut them in 4).
- Place 1 cup sugar and 3 Tbls cinnamon in a plastic bag.
- Add first can of cut biscuits into sugar/cinnamon mixture and shake to coat.
- Layer biscuits in prepared bundt pan.
- Pour half of praline mixture on top of the biscuits.
- Repeat second can of cut biscuits with sugar/cinnamon and add to layer.
- Top with remaining Praline mixture.
- Bake 35 minutes.
- Turn out while hot onto a large serving plate.
- Pull apart or slice like cake.
- Share with your loved ones ;).
Nutrition Facts : Calories 1150.5, Fat 66, SaturatedFat 25.4, Cholesterol 81.3, Sodium 1601.4, Carbohydrate 135.4, Fiber 5.7, Sugar 80.6, Protein 12.4
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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- Prior to preparing: Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. If the rolls are slightly frozen in the middle, they're much easier to quarter. Use a sharp knife and quarter each roll.
- Toast the pecans: 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
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