Praline Monkey Bread Recipes

PECAN PIE MONKEY BREAD

Steps:

• For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
• For the caramel: Generously butter a 10-inch bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans.
• For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 1/4 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl.
• Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. 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.

PRALINE PULL-APART BREAD

Steps:

• Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
• Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
• Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.

PRALINE MONKEY BREAD

Steps:

• Preheat oven 350' - spray bundt pan with cooking spray.
• Make Prailine Mixture by adding all ingredients to a saucepan and bring to a small boil. Add one cup walnut pieces. Once butter is melted and ingredients are combined, lower heat to simmer.
• Place remaining walnuts in bottom of bundt pan.
• Separate biscuits and cut into quarter pieces (I use my cooking shears and cut them in 4).
• Place 1 cup sugar and 3 Tbls cinnamon in a plastic bag.
• Add first can of cut biscuits into sugar/cinnamon mixture and shake to coat.
• Layer biscuits in prepared bundt pan.
• Pour half of praline mixture on top of the biscuits.
• Repeat second can of cut biscuits with sugar/cinnamon and add to layer.
• Top with remaining Praline mixture.
• Bake 35 minutes.
• Turn out while hot onto a large serving plate.
• Pull apart or slice like cake.
• Share with your loved ones ;).

MONKEY BREAD

Steps:

• Whisk together yeast, sugar and 1/2 cup/120 milliliters warm water (110 degrees) in large mixing bowl or in bowl of a stand mixer. Let sit while you complete next step. (It may look like the yeast isn't working, but don't worry as long as it's fresh.)
• Combine half of butter, cut into 8 pieces, salt and warm milk (110 degrees) in a medium bowl. Lightly whisk to break up butter, which does not need to be totally melted.
• Add butter mixture to yeast blend, and stir in whole eggs and yolks. Whisk to blend thoroughly.
• Start adding flour, one cup at a time, stirring well after each addition. If using a stand mixer with a paddle attachment, mix on low speed. After five cups are added, dough will become quite sticky and, if making by hand, is ready to be kneaded. If using a mixer, continue adding until about 6 1/2 cups of flour have been added. Switch to a dough hook attachment when dough becomes too hard to manage.
• Turn dough out onto lightly floured surface and work with hands. Lift dough and fold over. Continue lifting and folding, while adding remaining flour, until dough is elastic and pliable, kneading for about 10 minutes (about 3 to 5 minutes, if finishing from the mixer).
• Shape dough into ball and put it in buttered bowl, turning dough to coat it with butter. Cover with plastic wrap and set in warm, draft-free place to rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch down dough and let it rest, uncovered, for five minutes. Turn it out onto the lightly floured work surface and shape once more into ball. Let stand, lightly covered with plastic wrap, 5 to 10 minutes.
• Butter a 10-inch tube bread pan. If using a two-piece angel food cake pan, line the space between the two pieces with a circle of parchment paper that extends up the interior sides of the pan by 1/2-inch to contain any leaks, then butter the pan and small edge of visible paper.
• In a small sauce pan, melt remaining butter, and add brown sugar and drained currants, if using. Pinch off enough dough to make about 60 golf-ball-size balls. Pour mixture into large bowl, and roll balls of dough in it, working about 10 at a time. Line bottom of pan with balls, and continue arranging in loose layers. Reheat butter mixture slightly if it becomes to stiff. Scrape remaining butter and brown sugar mixture, if any remains, on top. Cover with plastic wrap and let rise until doubled in bulk, about 1 to 1 1/2 hours.
• Meanwhile, heat oven to 350 degrees. Place tube pan on a baking sheet, put in oven on low shelf, and bake about 45 to 50 minutes, tenting with foil after about 15 minutes. Remove or replace foil at any time to avoid overbrowning or inhibiting the rise of the dough. Tap top; it will sound hollow when the bread is done, or check with an instant-read thermometer for an internal temperature of 200 degrees. Unmold upright, and let cool before slicing or serve it warm and pull it apart.

CARAMEL-PECAN MONKEY BREAD

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.