Grannys Monkey Bread Recipes
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
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
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.
MONKEY BREAD I
Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!
Provided by LuAnn Connolly
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 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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