Honey Cinnamon Monkey Bread Recipes

CINNAMON MONKEY BREAD

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.

CINNAMON-SUGAR MONKEY BREAD

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.

HONEY CINNAMON MONKEY BREAD

Steps:

• Pour the sugar in a gallon-sized plastic bag.
• Remove the biscuits from the tubes, and cut each biscuit into quarters.
• Place the biscuit pieces in the gallon-sized bag, working in batches, and shake to coat with sugar.
• Layer biscuit pieces in a greased bundt pan.
• In a medium saucepan over low heat, whisk together honey, cinnamon, and butter.
• Heat until butter melts.
• Pour evenly over the biscuit pieces in the bundt pan.
• Bake at 350 degrees for 35-45 minutes, or until the end of a wooden spoon lightly pressed near the center does not depress the biscuits. It should not feel soft when you press near the center.
• Let cool in pan for 10-15 minutes before inverting onto a serving platter.
• Serve warm.

GRANDS!® MONKEY BREAD

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.

CINNAMON-SUGAR MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
• Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with butter-flavored cooking spray.
• Mix white sugar, brown sugar, cinnamon, and nutmeg together in a bowl.
• Open the refrigerated cinnamon rolls. Divide rolls by package, then cut into quarters with a pizza/dough cutter.
• Place each package of cut cinnamon roll pieces in the sugar mixture and toss until covered, keeping them separated. Do not discard excess sugar mixture.
• Layer each separate portion of sugar-coated cinnamon roll pieces in the bottom of the prepared pan, sprinkling with pecans as you go, ending with pecans on top.
• Combine excess sugar mixture with 3/4 cup of butter in a saucepan over medium-low heat; bring to a boil. Pour butter mixture over the cinnamon roll pieces.
• Bake in the preheated oven until the top is crispy, about 40 minutes. Remove and allow to cool for 10 minutes.
• While cooling, mix confectioners' sugar, lemon-lime beverage, oats, and remaining 1/2 cup of room temperature butter together for icing.
• Remove the bread from the Bundt® pan, then drizzle the icing over the bread to taste.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
• Mix sugar and cinnamon together in a bowl.
• Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and immediately drizzle icing over top. Let cool for 5 minutes. Serve warm.