Pull Apart Monkey Bread Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Steps:

• 1. Add the Velveeta and Ro*Tel to a medium-size pan and cook over medium heat until the Velveeta is melted and ingredients are combined. Transfer to a bowl and chill in the refrigerator for 20 minutes.
• 2. HEAT oven to 400°F.
• 3. SCOOP about 2 teaspoons of the Velveeta mixture out and place it on the center of 1 rolled-out roll.
• 4. Dab your finger in water and run it along the outside edge of the roll and then fold up all the ends and seal it tight to make a little ball.
• 5. Transfer it to a bundt pan and repeat until all of the rolls have been used and are placed in the pan. (NOTE: There will be some leftover dip which you can serve alongside the monkey bread.)
• 6. BAKE for 18 to 20 minutes or until the top is golden brown and the rolls are cooked.

Steps:

• Break dough into small balls (golf ball size).
• Melt butter in medium size bowl.
• Mix sugar and cinnamon in separate bowl.
• Roll the balls into the butter bowl, then the cinnamon-sugar bowl and place in pan (loaf, cake, bundt, etc.).
• Pour remaining butter and cinnamon-sugar mixture onto balls; mix.
• Let rise until doubled (about 30 minutes in a warm place).
• Bake at 350 degrees F for 20-25 minutes.
• Let cool for approximately 2 minutes, then flip over onto plate.
• If desired, drizzle icing over top while hot.

Steps:

• Heat oven to 375°F (350°F if using a glass bundt pan).
• Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
• Roll biscuit half into a ball and let stand at room temperature.
• In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
• Roll each biscuit ball in butter and then in sugar mixture (I usually do a handful of biscuit balls at a time).
• Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
• Bake for 40-45 minutes or until golden brown.
• Remove from oven and up-end onto serving plate.
• Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.

Steps:

• Preheat oven to 375 degrees.
• Roll each biscuit into a ball.
• Combine sugar, cinnamon and nuts in a small bowl.
• Dip each biscuit ball in melted butter and then roll in sugar mixture.
• Layer balls in a greased bundt or tube pan.
• Bake for 45 to 50 minutes or until golden brown.
• Tip out onto a serving plate and pull apart what you want!

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
• Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
• Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
• Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
• Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

Steps:

• Dough:.
• Active yeast in the warm water with the sugar, let sit for 5 minutes.
• Mix flour, salt, oil with the yeast.
• Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
• Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
• Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
• Sauce:.
• In a small bowl, mix sugar and cinnamon, set aside.
• In a small sauce pan heat butter, brown sugar and water.
• Preheat Oven to 350.
• Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
• Pour heated mixture over dough balls, bake for 25-30 min at 350.