CARAMEL APPLE MONKEY BREAD
Caramel Apple Monkey Bread is made with refrigerated biscuits, fresh apples, and a dreamy caramel sauce!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease bundt pan.
- Combine 2 tablespoons brown sugar, 2 tablespoons sugar, and 1/2 tsp cinnamon in medium bowl. Toss apples to coat. Reserve half a cup of apples.
- Open the biscuits and cut each biscuit into quarters. Press flat and place one apple piece in the center of each.
- Fold the dough around the apple and pinch the edges to close. Repeat for all 64 quarters and set aside.
Nutrition Facts : Calories 509 kcal, Carbohydrate 74 g, Protein 5 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 804 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
CARAMEL APPLE MONKEY BREAD
Monkey bread gets an upgrade when paired with warm, cinnamon-sugar coated apples.
Provided by Jennifer Rowe
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
- Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 45.7 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 290.2 mg, Sugar 24.7 g
CARAMEL APPLE GRILLED MINI MONKEY BREADS
Monkey bread couldn't be easier with store-bought biscuit dough. We made this recipe so you can take it on the go to your next backyard cookout or tailgate party and then pop it on the grill while everyone is eating. By the time they're ready for a sweet treat, it will be done!
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat a grill for indirect medium-high heat.
- Brush 8 cups of a 12-cup muffin tin with 2 tablespoons of the butter and sprinkle each one with some sugar until lightly coated. Separate the biscuits, cut each one into quarters and transfer to a large bowl. Add the apple to the bowl and then toss to combine with the remaining 4 tablespoons butter followed by the 1/4 cup sugar. Evenly divide the dough-apple mixture among the prepared muffin cups (about 4 pieces of dough per cup) and top with any butter and sugar left in the bowl. Press a caramel candy into the middle of each muffin cup and then firmly press everything into the bottom of the cup.
- Cover the muffin tin with foil and place on the indirect side of the grill. Cover and cook for 15 minutes, rotating halfway through. Uncover and continue to cook until bread is golden brown and cooked through, about 20 minutes more.
- Let cool in the tin for 5 minutes. Being careful of the hot caramel, use a spoon to scoop out each mini monkey bread to a serving platter. If the caramel has cooled too much and the bread sticks to the tin, put it back on the grill for 1 to 2 minutes.
CARAMEL MONKEY BREAD
This sticky monkey bread is definitely a brunch crowd-pleaser! To make it, soft buttery, yeast-risen dough (similar to brioche) is rolled into balls, dusted with cinnamon sugar and baked with ooey-gooey caramel. It's best served warm, allowing the sticky layers to be easily plucked apart.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
- Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
- Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
- Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
- Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
- Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.
APPLE CARAMEL MONKEY BREAD
Provided by Beth Hillson
Categories Bread Breakfast Brunch Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 12 Servings
Number Of Ingredients 8
Steps:
- Prepare the Delicious Slicing Bread, adding the vanilla extract to the dough. Set aside.
- Lightly grease a 10-cup Bundt pan or fluted pan.
- Combine the sugar and cinnamon in a small bowl. Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat. Set aside.
- In a microwave-proof bowl, melt the butter in the microwave on medium high for 30 to 40 seconds, until melted. Stir in the brown sugar until dissolved. Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.
- Spray a 1/4-cup scoop with vegetable spray. Scoop out balls of the bread dough and arrange in one layer over the pecan and brown sugar mixture. (This will yield about eight scoops or half the dough.) Sprinkle half of the remaining cinnamon sugar over the balls of dough. Spread the apples over the dough and top with a second layer of balls of dough, using all the remaining dough. Sprinkle with the remaining cinnamon sugar and the remaining pecans over the top. Cover loosely with plastic wrap and set in a warm, draft free area to rise about 45 minutes.
- Preheat the oven to 375°F. Remove the plastic wrap from the dough and bake for 30 to 35 minutes, until the top is brown. Remove to a wire rack and cool for 10 minutes. Invert onto a serving plate. Let cool an additional 10 minutes. Pull apart or slice with a bread knife. The monkey bread is best served warm, and can be reheated in a 350°F oven for 5 to 7 minutes.
- Shortcuts:
- Use a commercial bread mix in place of the Delicious Slicing Bread.
- Place pecan halves in a plastic zip-top bag and seal. Crush with a rolling pin until coarsely chopped.
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EASY CARAMEL APPLE MONKEY BREAD - JUST A TASTE
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- Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.
- In a small bowl or liquid measuring cup, mix together the brown sugar and melted butter. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
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