Sticky Buns Gorilla Bread Recipes

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STICKY BUN MONKEY BREAD



Sticky Bun Monkey Bread image

Monkey bread is a hybrid of several classic treats: sticky buns, cinnamon rolls and a Hungarian coffee cake called aranygaluska. Since it bakes up high in a Bundt pan, the presentation is pretty spectacular. You can slice it, but it's more fun to just put it on the table, sit down and join your brunch guests in pulling off one little dough ball after another.

Provided by Julia Moskin

Categories     quick breads, dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 16

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups lukewarm milk (about 105 degrees, or just warm to the touch)
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams unsalted butter, melted, more for greasing bowl
2 eggs, at room temperature
5 to 6 cups/640 grams to 768 grams all-purpose flour
1 cup/227 grams unsalted butter (2 sticks)
2 cups/440 grams packed dark brown sugar
1/2 cup heavy cream, more to taste
Salt (optional)
1/2 cup/114 grams unsalted butter (1 stick), melted and cooled to room temperature
1 1/4 cups/275 grams light brown sugar or maple sugar, or a combination of dark brown sugar and white sugar
2 tablespoons ground cinnamon
1/4 teaspoon kosher salt
About 3/4 cup/80 grams chopped toasted pecans or walnuts, more for garnish (optional)

Steps:

  • In the bowl of a mixer, dissolve yeast in 1/4 cup of the warm milk. Add the remaining warm milk, sugar, salt, butter and eggs.
  • Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding flour if necessary until dough is stiff and slightly tacky, 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover loosely with a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours.
  • Make the sauce: In a saucepan, melt butter over medium heat. Add sugar and stir constantly until simmering and the butter has melted. Pour in cream (it will bubble up) and cook until thickened, 3 to 5 minutes. Taste and add cream and pinches of salt to taste. Turn off heat and set aside.
  • Brush a medium or large Bundt pan, preferably nonstick, with some of the melted butter. Combine the sugar, cinnamon and salt in a bowl and mix well. Rewarm the caramel sauce over low heat.
  • Once dough has doubled in size, turn it onto floured surface and knead for 3 minutes. Cut or pull off small pieces, each weighing about 1/2 ounce/15 grams, and roll them gently into balls. Set aside on a baking sheet.
  • To assemble, dip about half of the balls in melted butter, roll in sugar mixture, and fit them snugly into the pan, occasionally adding a sprinkle of pecans. Pour about a quarter of the sauce over the sugared dough balls. Repeat with remaining dough balls, pecans and another quarter of the sauce. Reserve the remaining sauce.
  • Cover and let rise at room temperature for 30 minutes to 1 hour, until puffy. (The monkey bread can be made up to this point up to 24 hours in advance and refrigerated overnight.)
  • Heat oven to 375 degrees. Bake for 30 to 35 minutes, until golden and bubbling around the edges. Let cool on a rack for 5 to 10 minutes, then invert onto a platter.
  • Meanwhile, reheat the remaining caramel sauce and drizzle or spoon it over the top of the monkey bread until it runs down the sides. (Any remaining sauce can be passed at the table, for dipping.) Serve warm or at room temperature, with hot coffee or tea and plenty of napkins.

Nutrition Facts : @context http, Calories 896, UnsaturatedFat 12 grams, Carbohydrate 131 grams, Fat 38 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 564 milligrams, Sugar 78 grams, TransFat 1 gram

STICKY MONKEY BREAD



Sticky Monkey Bread image

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 12 servings

Number Of Ingredients 19

1 cup chopped pecans
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup packed light brown sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons dark rum
1/8 teaspoon kosher salt
1/2 cup granulated sugar
1 batch Basic Sweet-Roll Dough, recipe follows, without nutmeg
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

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.

STICKY BUNS (GORILLA BREAD)



Sticky Buns (Gorilla Bread) image

Make and share this Sticky Buns (Gorilla Bread) recipe from Food.com.

Provided by BethM Miros

Categories     Breads

Time 42m

Yield 12 serving(s)

Number Of Ingredients 7

3 teaspoons cinnamon
1/2 cup granulated sugar
1 cup brown sugar, packed
1/2 cup butter (i.e., 1 stick)
2 cans refrigerated biscuits (12 oz. ea = 10 count)
1 package cream cheese (8 oz.)
1 1/2 cups chopped walnuts, coarsely chopped

Steps:

  • Preheat oven to 350°F.
  • Lightly coat a bundt pan with non-stick cooking spray.
  • Mix the cinnamon and sugar together.
  • In a scaucepan over low heat, melt the brown sugar and butter, stirring well.
  • Remove the brown sugar mixture from the heat.
  • Next, press out each biscuit and sprinkle with ½ teaspoon of the cinnamon sugar mix.
  • Cut the cream cheese into 20 equal cubes and place each one in the center of a biscuit.
  • Seal the cream cheese by completely wrapping the biscuit around the cube.
  • Sprinkle ½ cup of walnuts into the bottom of the bundt pan and cover them with half of the prepared biscuits.
  • Sprinkle the biscuits in the pan with the cinnamon sugar, pour half of the brown sugar mixture over them, and sprinkle them with ½ cup of walnuts.
  • Place the remaining biscuits in the pan and sprinkle with the remaining cinnamon sugar.
  • Pour the remaining brown sugar mixture over the biscuits and sprinkle with the rest of the walnuts.
  • Bake the bread for 30 minutes, then remove from the oven and let cool for 5 minutes.
  • Place a serving plate on top and invert the pan.
  • Serves 12.

STICKY BUNS



Sticky Buns image

Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2 eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g

STICKY CINNAMON-SUGAR MONKEY BREAD



Sticky Cinnamon-Sugar Monkey Bread image

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

2 loaves (1 pound each) frozen bread dough, thawed
1 cup packed brown sugar
3/4 cup butter, cubed
1 package (3 ounces) cook-and-serve vanilla pudding mix
2 tablespoons 2% milk
2 teaspoons ground cinnamon

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.

MARCIA'S FAMOUS STICKY BUNS



Marcia's Famous Sticky Buns image

I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.

Provided by Colleen

Categories     Bread     Yeast Bread Recipes

Time 13h55m

Yield 9

Number Of Ingredients 6

1 cup chopped walnuts
1 (12 ounce) package frozen dinner roll dough
1 (5 ounce) package instant vanilla pudding mix
1 cup brown sugar
2 teaspoons ground cinnamon
½ cup margarine, melted

Steps:

  • Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
  • In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 40.7 g, Cholesterol 2.4 mg, Fat 21.4 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 366.2 mg, Sugar 18.2 g

STICKY BUNS



Sticky Buns image

It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3-1/4 to 3-3/4 cups bread flour
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans
FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon

Steps:

  • Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

STICKY MONKEY BREAD



Sticky Monkey Bread image

You have GOT to try this one. It goes away so fast when I make it! It's very sweet, and not a good thing to eat if you are on a strict diet, but boy is it GOOD! Enjoy. forgot to mention how much brown sugar..sorry! it's 3/4 cup brown sugar.

Provided by Brim05005

Categories     Breads

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 5

3 (7 1/2 ounce) cans biscuits
1/2 cup sugar
1 1/2 teaspoons cinnamon
3/4 cup brown sugar
1/2 cup butter

Steps:

  • Preheat oven to 350 degrees and grease a bundt pan.
  • Cut biscuits into quarters.
  • Combine cinnamon and sugar and roll the biscuit pieces in the mixture. Drop the dough into the bundt pan, place them evenly around the pan.
  • Heat the brown sugar and butter in a small saucepan on medium heat.
  • After it starts boiling, pour evenly over the top of the dough in the pan.
  • Bake for 25-30 minutes.
  • Let cool for 15 minutes in the pan, and then turn the pan upside down onto a plate and tap with the back of a spoon to loosen.

Nutrition Facts : Calories 816.7, Fat 39.2, SaturatedFat 17.2, Cholesterol 52.6, Sodium 883.7, Carbohydrate 109.6, Fiber 2.3, Sugar 54.5, Protein 9.2

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2017-12-12 Sprinkle the rolls with 1/2 pkg of Butterscotch pudding. Melt the butter and brown sugar together and pour over rolls and dry pudding. Cover with Saran Wrap and let rise 4 hours (My mom has always made these Christmas eve and allowed them to just rise through the night.
From ohsweetbasil.com


MONKEY BREAD RECIPE - HOW TO MAKE STICKY BUNS FROM SCRATCH
2019-11-28 1)Take yeast in a bowl. Pin. 2)Add sugar. Pin. 3)Add warm water and let it activate. Pin. 4)Now it is foamy. Pin. 5)Take all purpose flour in a bowl.
From yummytummyaarthi.com


STICKY BUNS | KING ARTHUR BAKING
Divide the glaze evenly between the pans. Sprinkle the sugar and pecans atop the glaze. To make the filling: Whisk together the sugar, cinnamon, and flour. To assemble the buns: Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle.It's a nice, soft dough, and pats out easily.
From kingarthurbaking.com


STICKY MONKEY BREAD - PAULA DEEN MAGAZINE
Preheat oven to 350°. Spray a 15-cup Bundt pan with baking spray with flour. In a large resealable plastic bag, combine 1/3 cup granulated sugar and pie spice, shaking well. Lightly shape each biscuit half into a ball. Add balls in batches to sugar mixture, and shake to coat. Layer half of biscuit pieces in prepared pan, and drizzle with honey.
From pauladeenmagazine.com


SUPER EASY STICKY BUNS - COOK THIS AGAIN MOM
2020-08-30 Put one stick of butter, ½ cup of brown sugar, one teaspoon of cinnamon, and ½ cup of Light Corn Syrup in a bowl. Now you need the hand mixer. Mix it up! It should be nice and creamy, as shown in the photo. Spread the sugar mixture in a 13" x 9" dish that has been well coated with non-stick spray.
From cookthisagainmom.com


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