PECAN PIE MONKEY BREAD
Quick Pecan Pie Monkey Bread. The BEST pecan praline sweet bread for an easy Christmas morning breakfast tradition with homemade caramel sauce.
Provided by Jessica (swankyrecipes.com)
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar, heavy whipping cream and butter over medium heat. Allow mixture to melt and slightly come to boil for a few seconds then stir well to dissolve mixture and remove from stove top; set aside.
- Grease a 15 cup bundt cake pan and preheat oven to 350 degrees F.
- In a small bowl, mix cinnamon and sugar. Open biscuit can and cut each circle biscuit into fourths. Repeat until done. Dunk each piece into melted butter and cover with cinnamon and sugar then place evenly into bundt cake pan.
- After one can of dough has been prepared, sprinkle 1/2 cup chopped pecans and 1/3 caramel mixture over the top. Repeat cutting the biscuits and preparing them the same way.
- Once done, sprinkle remaining pecans and caramel sauce over top.
- Bake in oven for 30-35 minutes. Turn upside down over serving plate and serve warm.
Nutrition Facts : Calories 319 kcal, Carbohydrate 40 g, Protein 2 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 43 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
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.
MAPLE PECAN MONKEY BREAD
Maple syrup gives an autumnal feel and subtler sweetness to traditionally sugary monkey bread. Any grade of maple syrup works: B and C will give you a more robust maple flavor, while Grade A will deliver a more delicate, refined sweetness. Here, the syrup is mixed with brown butter and used to glaze extra-rich brioche dough rounds and toasted pecans. It all caramelizes together into a fluffy yet chewy pull-apart bread punctuated with the crunch of nuts. If you prefer a rustic look, you don't have to roll the pieces of dough into balls. Just cut them into even pieces and coat with the cinnamon sugar. This recipe is at its soft and gooey best the day it's made, but it can be kept at room temperature overnight and reheated in a 350-degree oven for 10 minutes.
Provided by Genevieve Ko
Categories breakfast, brunch, snack, breads, pastries, dessert, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
- Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
- When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
- Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
- Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
- Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 251 milligrams, Sugar 15 grams, TransFat 1 gram
PECAN PIE MONKEY BREAD
Steps:
- 1. Preheat the oven to 350°F. Coat a 12-cup fluted Bundt® cake pan with cooking spray.
- 2. Place ½ cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
- 3. In a small bowl, whisk the honey, butter, vanilla, and remaining ¼ cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
- 4. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
PECAN PIE MONKEY BREAD
Make and share this Pecan Pie Monkey Bread recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Coat a 12-cup fluted Bundt® cake pan with cooking spray.
- Place 1/2 cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
- In a small bowl, whisk the honey, butter, vanilla, and remaining 1/4 cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
- Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
Nutrition Facts : Calories 251.2, Fat 18.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 5, Carbohydrate 21.9, Fiber 1.8, Sugar 19.9, Protein 1.8
PECAN MONKEY BREAD
Categories Bread Dessert Kid-Friendly Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 6 servings
Number Of Ingredients 17
Steps:
- Crème Anglaise Place cream in a small saucepan and scrape in vanilla seeds. Heat over medium until just simmering, about 5 minutes. Remove from heat.
- Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes. Gradually whisk half of cream into yolk mixture. Then whisk mixture in bowl back into cream in saucepan. Cook over medium-low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes.
- Transfer to a medium bowl; let cool.
- Do ahead: Sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
- Monkey Bread and Assembly: Preheat oven to 350°. Coat muffin cups with nonstick spray. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8-10 minutes. Let cool; coarsely chop.
- Stir granulated sugar and cinnamon in a small bowl; set aside. Bring brown sugar, butter, and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Pour syrup into muffin cups. Top with pecans and raisins.
- Gently roll out pastry on a lightly floured surface just to smooth. For a 14-ounces package, fold sheet in half. For a 17.3-ounces package, stack sheets. Cut pastry into an 8x6 grid to make 48 squares. Roll into balls; toss in cinnamon sugar. Fill muffin cups with balls; press lightly to compact.
- Bake until pastry is golden brown and puffed, 25-30 minutes. Let cool slightly, but unmold before caramel hardens.
- Serve monkey bread, caramel side up, on a pool of crème anglaise.
EASY MAPLE PECAN MONKEY BREAD
Make and share this Easy Maple Pecan Monkey Bread recipe from Food.com.
Provided by rpgaymer
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
- Combine the sugar and cinnamon in a gallon sized plastic bag.
- Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
- In a small bowl, combine melted butter, brown sugar, and maple syrup.
- Spoon the mixture evenly over the biscuit pieces.
- Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.
Nutrition Facts : Calories 483.8, Fat 25.1, SaturatedFat 10.2, Cholesterol 31.3, Sodium 863.3, Carbohydrate 61, Fiber 1.1, Sugar 32.9, Protein 5.6
PEACH MONKEY BREAD
A less-sweet monkey bread with peaches on top with dough made from scratch.
Provided by Msuew
Categories Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a 9-inch round pan.
- Mix all-purpose flour, whole-wheat flour, baking powder, sugar, cream of tartar, and salt together in a large bowl. Blend 1/3 cup vegetable oil and butter into the flour mixture until it looks like bread crumbs. Stir milk into the mixture to form a dough. Roll the dough into balls smaller than 1 inch in diameter and arrange into the prepared pan. Drizzle 1/3 cup vegetable oil over the dough.
- Sprinkle chopped walnuts over the dough; top with peach cubes. Stir maple syrup and cinnamon together in a small bowl; drizzle evenly over the peaches and walnuts.
- Bake in the preheated oven until the edges of the dough is golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 752.4 calories, Carbohydrate 66.6 g, Cholesterol 22.5 mg, Fat 52.2 g, Fiber 5.8 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 412.5 mg, Sugar 25.8 g
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