Monkey Bread With Cream Cheese Icing Recipes

MONKEY BREAD WITH CREAM CHEESE ICING RECIPE

Steps:

• 1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. 2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. 3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering. 4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. 5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy! Icing Directions: 1.Allow cream cheese and butter to get to room temperature. 2. Beat butter and cream cheese together in a large bowl with a mixer. 3. Slowly add in the pound of powdered sugar. 4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). 5. When almost done, add in the extract and lemon juice

LARDY CAKE MONKEY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
• In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
• Turn the mixture out onto a large, floured surface and knead for 10 minutes.
• Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
• Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
• When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre.
• Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
• Bake in a 350°F/180°C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
• While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time.
• Drizzle it all over the monkey bread.
• Enjoy!

SURPRISE MONKEY BREAD

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

ICED MONKEY BREAD

Steps:

• Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
• Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
• Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
• Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.
• Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.
• Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread.

MONKEY BREAD I

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.

CREAM CHEESE-STUFFED CINNAMON ROLL MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
• In a small bowl, mix together the sugar and cinnamon.
• Open the cans of cinnamon rolls. Cut each roll in half, then flatten each piece into a circle with your fingers. Place a piece of cream cheese in the center of the dough round. Fold the dough over the cream cheese to seal and roll into a ball. Toss in the cinnamon sugar. Place in the prepared bundt pan. Repeat with remaining dough pieces.
• In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
• Bake the monkey bread for 35-40 minutes, or until golden brown. Let cool in the pan for 5-10 minutes, until cool to the touch, then invert onto a serving platter.
• Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
• Drizzle the icing over the monkey bread. Serve warm.
• Enjoy!

MONKEY BREAD

Steps:

• Make the biscuit dough: In a large bowl, whisk the flour, granulated sugar, baking powder and salt to combine. Add the cubed cold butter and toss to coat with the flour mixture, using your fingers to separate butter cubes and ensure each piece is well coated.
• Use your fingers or a pastry cutter to cut the butter into the flour, and continue working until each piece of butter is no larger than the size of a pea. Make a well in the center of the bowl.
• Pour the buttermilk into the well and use your hands or a spatula to gently mix the dough to combine. You want to mix it minimally to keep the dough tender, but you also want to make sure it's uniformly combined, eliminating any dry patches of flour. The dough should be slightly sticky; if the dough seems dry, stir in buttermilk 1 tablespoon at a time until the dough comes together.
• Generously flour your work surface and place the dough on it. Flour the surface of the dough and your hands, and press the dough into a rectangle about 1/2-inch thick (the size of the dough doesn't matter, but the thickness is key). Fold the dough in quarters, then fold the quartered dough in half. Wrap it tightly in plastic wrap, and refrigerate. Heat the oven to 350 degrees.
• Assemble the monkey bread: Using 2 tablespoons of butter, grease a 9-inch cake pan with at least 2-inch-tall sides or a 10-inch bundt or tube pan. (If you use the bundt pan, take care to really get into all the grooves and ridges and coat them well.) Place the prepared pan on a parchment-lined baking sheet.
• Melt the remaining 10 tablespoons/140 grams butter in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. In a medium shallow bowl, stir the brown sugar, granulated sugar, cinnamon and salt together to combine.
• When the oven is hot, unwrap the dough. Lightly flour the work surface, then flour the surface of the dough. Using your hands, press the dough into a 9-by-12-inch rectangle. Slice the dough crosswise and lengthwise into 1-inch squares.
• Working with a few pieces at a time, dip the dough into the melted butter and shake off the excess, then toss in the sugar mixture to coat. Transfer the pieces into the prepared cake pan. Continue this process, gently stacking the dough as you work.
• Transfer the assembled monkey bread to the oven and bake until you see bubbling around the edge of the pan, the surface is well browned and it springs back lightly when pressed in the center, 45 to 50 minutes.
• Let cool in the pan for 5 minutes, then invert onto a serving platter or tray. Serve unglazed immediately, or let cool slightly while you make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. Add more cream as needed to thin, 1 tablespoon at a time. Drizzle over the surface of the monkey bread, or serve in a bowl alongside for dipping.