Overnight Monkey Bread Recipes

OVERNIGHT MONKEY BREAD

Steps:

• Mix warm milk, yeast and sugar together in the bowl of stand mixer fitted with dough hook. Allow to sit for 4-5 mins.
• Add a cup of flour and beat on low for 30-45 seconds. Now add the remaining flour, butter and salt. Increase the speed to medium and beat for 4-6 minutes. The dough will be sticky. (If you don't own a stand mixer, knead dough by hand.)
• Spray lightly with an oil/butter spray and cover the dough with a cloth. Allow to rise for an hour or till the dough doubles in size. Now punch the dough down and divide and roll it into 32 balls.
• Mix cinnamon into brown sugar and melt your butter in a separate bowl. Spray a 6 inches bundt pan with baking spray and set aside.
• Dip balls in the melted butter and then generously roll into cinnamon sugar, working with one ball at a time.
• Melt remaining butter (which is left after dipping all the dough balls), salt and cinnamon sugar together in microwave till the sugar melts and a sauce is formed. Arrange the dough balls in the prepared bundt pan and pour the cooled sauce over.
• Cover and allow to rise in the refrigerator up to 8 hours or till the balls have risen well.
• When ready to bake, preheat the oven to 350°F (177°C) and bake for about 30-35 minutes or till the bread sounds hollow to tap and appears golden brown on top. Place a rimmed baking tray underneath the bundt pan to capture any drips of sauce in the oven.
• If you see the bread is browning too quickly on the top, lightly cover with an aluminium foil. Cool the baked bread for 5-10 mins and then invert on the serving plate. Enjoy warm!

OVERNIGHT MONKEY BREAD

Steps:

• Sprinkle pecans in a greased bundt pan.
• Place frozen dinner rolls into pan.
• Sprinkle with butterscotch pudding.
• In a small saucepan melt the butter and stir in brown sugar. Pour over rolls.
• Cover with plastic wrap and let sit on counter overnight.
• In the morning, preheat the oven to 350°F. Place a cookie sheet on the bottom rack and then bake the monkey bread on a lower rack for 30 minutes.
• Remove from oven and let it rest for 5 minutes.
• Place a large plate over the top of the monkey bread and flip over.
• Pull apart to eat.

QUICK AND EASY MONKEY BREAD

Steps:

• The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
• Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

AMAZING MONKEY BREAD

Steps:

• Arrange dinner roll dough in a grease tube pan.
• Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
• Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
• Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

OVERNIGHT MONKEY BREAD

Steps:

• For the dough: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk on medium speed. Add 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed until the dough clears the sides of the bowl, about 5 minutes more. Turn the dough out onto a lightly floured work surface and knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover, and let double in volume, 2 to 2 1/2 hours.
• For the topping: In a small saucepan over medium heat, combine the 2 sticks of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
• For the coating: Place the melted butter and rosemary in a shallow bowl and stir to combine.
• Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces, then roll each piece into a ball - you should have approximately 36 balls. Roll the balls in the coating and divide evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
• Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
• Heat oven to 350ºF.
• Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top or until the internal temperature reaches 190ºF on an instant-read thermometer, 25 to 30 minutes
• Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

OVERNIGHT MONKEY BREAD

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
• Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
• Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
• Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
• Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

OVERNIGHT ORANGE GLAZED MONKEY BREAD

Steps:

• Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.).
• Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator.
• In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.