GRANNY'S MONKEY BREAD RECIPE
Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike. Be careful, this recipe is dangerously addictive.
Provided by Krissy Allori
Categories Breakfast
Time 45m
Number Of Ingredients 5
Steps:
- Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
- Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
- Heat syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
- Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.
- Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.
Nutrition Facts : ServingSize 12 g, Calories 260 kcal, Carbohydrate 29 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 201 mg, Sugar 25 g
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.
GRANDS! MONKEY BREAD
Provided by Food Network
Time 1h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
GRANDS!® MONKEY BREAD
This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Grands!®
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 64.4 g, Cholesterol 30.5 mg, Fat 25.3 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 11.6 g, Sodium 882.6 mg, Sugar 35.6 g
GOLD MEDAL® MONKEY BREAD
Hosting a crowd for brunch? This sticky cinnamon- and nut-filled loaf, served warm from the oven, is sure to be a hit.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, stir 2 cups of the flour, 1/3 cup sugar, the salt and yeast with wooden spoon until well mixed. In 1-quart saucepan, heat water and 1/3 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add water mixture and egg to flour mixture. Beat with wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with rubber spatula, until smooth. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
- Place dough on lightly floured surface; roll ball of dough around 3 or 4 times to cover with flour. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
- Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with baking spray with flour. (If angel food cake pan has removable bottom, line pan with foil before spraying to help prevent the sugar mixture from dripping in the oven during baking.) In a small bowl, mix 3/4 cup sugar, the nuts and cinnamon.
- Gently push fist into dough to deflate. Shape dough into about 25 balls, 1 1/2 inches in diameter. Dip each ball into melted butter, then into sugar-cinnamon mixture. Place single layer of balls in pan so they just touch. Top with another layer of balls. Cover pan loosely with plastic wrap; let rise in warm place about 40 minutes or until dough has doubled in size. Remove plastic wrap.
- Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 35 to 40 minutes or until golden brown. (If bread browns too quickly, cover loosely with foil.) Run a metal spatula or knife around edge of pan to loosen bread. Place heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together. Let pan remain 1 minute so butter-sugar mixture can drizzle over bread, then remove pan. Serve bread while warm, pulling it apart using 2 forks or your fingers.
Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
GRANDMA MARTY'S FAMOUS MONKEY BREAD
This is a holiday tradition with our extended family, kids love it. We have it Easter, Thanksgiving and Christmas morning. It is especially easy to serve on those busy family occasions and keeps the crowd happy until the main event. It makes quite a large cake!
Provided by CaliforniaJan
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut 1 1/2 cans of biscuits into quarters and shake in plastic bag with 2/3 cup brown sugar and cinnamon.
- Melt 1 1/2 sticks butter with the remaining cup brown sugar and bring to a boil and stir well.
- Place the quartered and sugared biscuits into a greased bunt pan and drizzle with half the butter mixture and half the nuts.
- Cut remaining biscuits into quarters and shake with the remaining cinnamon and sugar and place on top of the previous biscuits in the bunt pan. Drizzle with the remaining butter mixture.
- Bake 30 - 40 minutes at 350 degrees.
- Serve immediately.
Nutrition Facts : Calories 940, Fat 46.7, SaturatedFat 17, Cholesterol 42, Sodium 1202.5, Carbohydrate 118.8, Fiber 4, Sugar 39.6, Protein 14
GARLIC MONKEY BREAD
A delicious garlic monkey bread!
Provided by Bernice Dray
Time 1h40m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 9x5-inch loaf pan. Cut dough into 16 pieces.
- Combine melted butter, egg, parsley, and garlic powder. Dip pieces of dough into the butter mixture, coating completely. Arrange in a single layer in the prepared pan and pour any remaining butter mixture over top. Cover and let rise in a warm place until dough just reaches the top of the pan, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake monkey bread in the preheated oven until golden brown, about 25 minutes. Let cool in the pan slightly before serving.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 180.9 mg, Sugar 1.2 g
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- Cut each biscuit into 4 equal pieces. In a bowl or plastic bag, combine the granulated sugar and cinnamon. Drop and roll the pieces of dough in the cinnamon sugar and gently arrange them into the Bundt pan, messily layering them on top of one another.
- In a small saucepan, combine ½ cup of the remaining cinnamon sugar with the butter and brown sugar. (Discard any remaining cinnamon sugar.) Bring the mixture just to a boil and then immediately remove from the heat. Carefully drizzle the mixture over the rolled dough balls in the pan. Bake for 30 minutes, until golden brown and bubbling.
- Let rest for about 5 minutes, then cover the pan with a large plate and invert the bread onto the plate. To eat, pull the desired amount off with your fingers and enjoy.
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