BIG RAY'S MEXICAN MONKEY BREAD
I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.
Provided by bfr610
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
- Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
- Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
- Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
- Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 17 g, Cholesterol 19.3 mg, Fat 11.4 g, Fiber 0.4 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 481.4 mg, Sugar 3.1 g
CHAI SPICE MONKEY BREAD
Chai spices add an elegant twist to classic caramel monkey bread. Fast and easy. Best served warm!
Provided by brykate
Categories Bread Yeast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
- Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
- Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 64.2 g, Cholesterol 21.5 mg, Fat 23.2 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 8.9 g, Sodium 1197.1 mg, Sugar 22.9 g
SPICY MONKEY BREAD
Affectionately called monkey bread is a breakfast favorite. But this bread gets a kick of cinnamon along with red chili power and cayenne pepper.
Provided by Timothy H.
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. caota 10 inch bundt pan with cooking spray. In a medium bow,add suga,cinnamon and chile power and mix witha spoon to combine.Remove biscuits from the container and cut each biscuit into quarters. Add half the biscuits into the sugar-cinnamon mixture, using your hands, evenly coat ciscuits pieces with sugar mixture.
- Melt butter in a medium sauce.Add brown sugar and cayenne pepper,mix and combine.Pour half of the brown sugar mixture into the bottom of the bundt pan.Arrange the biscuits in rows on top of the brown sugar mixture,which should result in 2-3 rows. Add remaining biscuits pieces to leftover sugar-cinnamon mixture,use your hands to evenly coat pieces with sugar.Arrange the biscuit pieces in the pan on top of existing layers.Pour remaining brown sugar mixture over the top of the biscuits.
- Place bread in oven,bake until the top is puffy and golden brown about 35 to 40 minutes,making sure that the center is no longerdoughy.Remove from oven,cool in pan for 10-15 minutes.Place a serving plate over top of the pan and turn upside down. Serve.
Nutrition Facts : Calories 1080.1, Fat 67.3, SaturatedFat 34.6, Cholesterol 123.6, Sodium 1973.3, Carbohydrate 112.2, Fiber 2.2, Sugar 54.9, Protein 11
STICKY MONKEY BREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
- Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
- Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
SAVORY MONKEY BREAD
Steps:
- Preheat the oven to 350 degrees F. Add the garlic powder and Italian seasoning to the butter. Remove the biscuits from their packaging. Separate each biscuit and cut into quarters, using a pair of kitchen shears. Dip each biscuit piece into the butter and layer them into the Bundt pan. Bake for 30 to 35 minutes, or until golden brown. Let stand for 5 minutes before turning out onto a serving platter. Serve with marinara and pesto dipping sauces.
STICKY CINNAMON-SUGAR MONKEY BREAD
You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. - Diana Kunselman, Rimersburg, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces., Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.
Nutrition Facts : Calories 247 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 339mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CINNAMON MONKEY BREAD
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. -Lisa Combs, Greenville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CHAI-SPICED MONKEY BREAD
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.
Provided by Katherine Sacks
Categories Dessert Fall Spice Bread Cinnamon Ginger Cardamom Pecan Seed Butterscotch/Caramel
Yield 12-16 servings
Number Of Ingredients 15
Steps:
- Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F-110°F water and process until a ball forms, about 30 seconds.
- Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.
- Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
- Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl.
- Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9-11 minutes.
- Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated.
- Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40-45 minutes.
- Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.
- Do Ahead
- Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.
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- Preheat oven to 375°F. Cook chorizo in medium nonstick skillet, stirring occasionally, until well browned; about 5 minutes. Transfer chorizo and all pan drippings to a medium bowl; let cool for 5 minutes.
- Add cold pizza dough pieces and 1 1/2 cups of the Monterey Jack cheese to chorizo; gently toss to combine. Pour into a nonstick Bundt pan coated with cooking spray; let stand in a warm place (80 to 85°) until slightly puffed, about 40 minutes.
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