CINNAMON-SUGAR MONKEY BREAD
Yummy monkey bread for Christmas breakfast.
Provided by Madison
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h55m
Yield 14
Number Of Ingredients 11
Steps:
- Combine warm water, brown sugar, and yeast in a large mixing bowl and let rest until frothy, about 10 minutes. Add 1/2 cup oil and stir. Set aside.
- Sift flour and salt together in a bowl.
- Mix flour mixture into the yeast mixture and knead until dough forms a sticky ball. Coat the inside of another bowl with oil; transfer dough to the oiled bowl and turn to coat. Cover the bowl and let dough rest in a warm place until doubled in size, about 1 hour.
- Meanwhile, mix white sugar and cinnamon together in a bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Oil a fluted tube pan (such as Bundt®).
- Punch down risen dough and roll into 1-inch balls. Roll balls in cinnamon-sugar mixture and arrange a layer in the prepared tube pan. Sprinkle with cinnamon sugar and drizzle with a bit of oil. Continue layering with remaining dough balls and cinnamon sugar.
- Bake in the preheated oven until puffed up, about 25 minutes.
- Meanwhile, mix confectioners' sugar and milk together in a bowl. Drizzle glaze generously over the warm monkey bread.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 65.7 g, Fat 9.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 254 mg, Sugar 30.8 g
CINNAMON MONKEY BREAD
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. -Lisa Combs, Greenville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
RAISIN-NUT MONKEY BREAD
I made this for the first time for Christmas breakfast. My husband loved it so much that he keeps asking me to make it again! It's a fun recipe to make, especially if you have little ones - they can help. Please note that the preparation time includes the time that it takes for the dough to rise.
Provided by Irmgard
Categories Yeast Breads
Time 3h50m
Yield 1 cake
Number Of Ingredients 12
Steps:
- In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
- Cool until just warm (105 - 115°F).
- In a large mixer bowl, dissolve the yeast in warm water.
- Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
- Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
- By hand, stir in enough of the remaining flour to make the dough easy to handle.
- Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
- Place in a greased bowl; turn the greased side up.
- Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
- The dough is ready if an indentation remains when touched.
- Punch down the dough; divide in half.
- With floured hands, shape each half into 24 balls.
- In a small bowl stir together 1 cup sugar, pecans and cinnamon.
- Dip the balls first into the melted butter, then into the sugar mixture.
- Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
- Sprinkle with raisins.
- Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
- Cover; let rise until doubled in size (about 45 minutes).
- Heat the oven to 375°F.
- Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
- Immediately invert the pan onto a heatproof serving plate.
- Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
- Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).
Nutrition Facts : Calories 4635.7, Fat 196.3, SaturatedFat 98.8, Cholesterol 611.7, Sodium 3518.8, Carbohydrate 666.3, Fiber 23.3, Sugar 296.6, Protein 71.2
CINNAMON ROLL MONKEY BREAD
Cinnamon roll monkey bread is the decadent combination of cinnamon rolls baked monkey-bread-style into a gooey, flaky, indulgent treat!
Categories Easter Mother's Day winter baking comfort food dessert
Time 1h
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°. Open the cinnamon roll tubes and remove the frosting cups; set them aside to come to room temperature. Separate the dough into individual cinnamon rolls and cut each roll into 6 pieces.
- In a large mixing bowl, combine the granulated sugar and cinnamon. Set aside.
- In a small saucepan, melt the butter over medium heat. After it is melted, continue to cook it for an additional 3 to 5 minutes, or until the foam and butter underneath are golden brown. Remove from the heat and add the vanilla (it will bubble up!). Once the bubbles have subsided, whisk in the brown sugar until smooth and well combined.
- Meanwhile, thoroughly spray a 12-cup nonstick Bundt pan with nonstick cooking spray. Add half of the cinnamon roll pieces to the mixing bowl with the cinnamon-sugar mixture. Toss well to coat the pieces. Place the pieces in the Bundt pan, creating an even layer. Drizzle with half of the butter-brown sugar mixture. Repeat tossing and layering with remaining ingredients, stirring butter-brown sugar mixture before drizzling, if needed.
- Bake for 35 to 40 minutes, until the monkey bread has puffed up about 1 inch in the pan and the top is deep brown. Let cool for 10 minutes in the pan, then place a dinner plate over the top of the pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully remove the bundt pan (give it a few taps if the bread doesn't seem to be releasing) and let it slide out onto the plate.
- Meanwhile, mix the cream cheese with a small rubber spatula until very smooth. Add in the contents of the frosting cups, whisking well to combine. Dollop the icing all over the top of the monkey bread, letting it melt into the top and drizzle down the sides. Serve immediately.
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