GOOEY CARAMEL MONKEY BREAD
The quick and easy prep of this shortcut version of monkey bread makes it a great introduction to baking with kids. Put on your favorite family tunes and let them shake the biscuit dough in the one-gallon bag in time to the music. Family dance party AND terrific breakfast: mission for fun accomplished.
Provided by Jessica Walker
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
- Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
- Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
- In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
- Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1/12 of Bread, Sodium 710 mg, Sugar 34 g, TransFat 0 g
CARAMEL MONKEY BREAD
Provided by Food Network
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- PREPARE hot roll mix according to package directions using the hot water, softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes. Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in bottom of prepared pan.
- MIX sugar and cinnamon in shallow dish. Cut dough with sharp knife to make about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. Layer in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top of dough.
- COVER loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover.
- HEAT oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.
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.
MONKEY BREAD WITH CARAMEL
You won't believe how five simple ingredients can combine to make a heavenly breakfast pull-apart! By tossing Pillsbury™ Flaky Layers Buttermilk Biscuits with cinnamon-sugar and pouring a brown sugar-butter mixture on top, you'll be well on your way to a caramel-coated, ooey-gooey treat that will disappear even faster than the time it took you to prep it.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
- In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
- Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Turn upside down onto heatproof plate; remove pan. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 25 g, TransFat 0 g
MONKEY BREAD
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Kid-Friendly Cinnamon Bread Butterscotch/Caramel Butter Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you're going to use it again in a minute (no need to wash).
- Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°F-115°F. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
- Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn't pulling away from bowl cleanly.
- With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you're done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55-65 minutes.
- Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20-30 minutes.
- Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef's knife to cut dough into a 12x6 grid.
- Working relatively quickly so dough doesn't become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40-50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
- Remove plastic from pan and bake monkey bread until golden brown, 25-35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
- Pour about 1/2 cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.
- Do Ahead
- Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
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
CARAMEL-PECAN MONKEY BREAD
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 19
Steps:
- Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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
GOOEY CARAMEL BREAKFAST PULL APART RECIPE (MONKEY BREAD)
Steps:
- Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
- Cut each roll into 6 pieces using kitchen shears.
- Grease a bundt pan with nonstick cooking spray.
- Sprinkle pecans in the bottom of the bundt pan.
- Arrange 8 of the cut rolls over pecans.
- Sprinkle 1/2 package of dry pudding over rolls.
- Mix brown sugar and melted butter together and drizzle half over rolls.
- Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
- Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
- Bake at 350 degrees F for 30-35 minutes.
- Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.
Nutrition Facts : Calories 643 kcal, Carbohydrate 96 g, Protein 11 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 814 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving
SALTED CARAMEL MONKEY BREAD
Make and share this Salted Caramel Monkey Bread recipe from Food.com.
Provided by gailanng
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F.
- Generously grease a 10-cup Bundt pan with 1 or 2 tablespoons of butter; set aside. (NOTE: It's important to thoroughly grease all of the little cracks and crevices of the Bundt pan, especially at the bottom where all of the sticky caramel gathers as the cake bakes. The better you grease your pan, the easier it will be to extract the cake when you're ready to serve.).
- Remove biscuit dough from packaging and separate into individual biscuits. Tear each biscuit into 3 pieces and use your hands to roll them into balls.
- Working in batches of 3 or 4 at a time, drop dough balls in the bag of the cinnamon mixture; seal bag and shake until dough is coated. Arrange dough in greased Bundt pan and repeat process with remaining balls. (Alternatively, if the dough starts sticking to together in the bag, you can dip the dough balls int one at a time to ensure they're thoroughly coated with sugar and cinnamon.) Set aside while you make the sauce.
- In a medium saucepan, melt both sticks of butter over medium heat. Whisk in brown sugar, heavy cream, and 1 tsp of sea salt and bring to a simmer. Reduce heat to medium-low and continuously whisk ingredients for about 3-4 minutes, until mixture is well-combined and the brown sugar is completely dissolved. (NOTE: Salted Caramel Sauce can be made in advance and chilled for up to 2-3 days. When you're ready to use it, just microwave sauce for 30 seconds to restore it's syrup-like consistency).
- Remove saucepan from heat and carefully pour 2 cups of the warm caramel sauce over the dough balls in the Bundt pan; save the remaining sauce for serving.
- Transfer Bundt pan to oven and bake the monkey bread for about 30 minutes, or until the bread is puffy and golden brown.
- Remove Bundt pan from oven and allow to rest for no more than 5-10 minutes before inverting onto a serving plate or cake stand (with a plate underneath it to catch any sticky drippings).
- Drizzle the remaining caramel sauce over the monkey bread. Sprinkle with sea salt to taste just before serving (optional).
Nutrition Facts : Calories 881.5, Fat 44, SaturatedFat 22, Cholesterol 82.5, Sodium 1450, Carbohydrate 117.2, Fiber 1.6, Sugar 74.3, Protein 8.2
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MONKEY BREAD WITH CARAMEL RECIPE | MYRECIPES
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Servings 12Total Time 1 hr 55 mins
- Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.
- Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm.
- Substitute 2 (9x5-inch) loaf pans for the Bundt® pan. Divide the biscuits and butter mixture evenly between the loaf pans. Decrease bake time to 35 to 40 minutes.
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