Breakfast Monkey Bread Food

MONKEY BREAD I

Monkey Bread I image

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Provided by LuAnn Connolly

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 1h

Yield 15

Number Of Ingredients 7

Ingredients

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g

BREAKFAST BUNDT BREAD (AKA MONKEY BREAD AKA PULL-APART BREAD)

Breakfast Bundt Bread (Aka Monkey Bread Aka Pull-Apart Bread) image

This is like a sticky pecan bun and cinnamon bun all rolled into one! You're going to need a glass of milk to eat this - it's VERY rich. For the icing, we like to lump it on top and let it melt down the sides; that way, it picks up some of the other gooey stuff and you can dip your bread into it!

Provided by Bake-a-holic

Categories Breads

Time 1h10m

Yield 1 bread, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter, softened (or more, depending on the size of your bundt pan, DO NOT SUBSTITUTE)
4 (10 count) cans refrigerated biscuits, each biscuit halved
1/4 lb butter, melted
1 cup sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans
1/2 cup coarsely chopped pecans
1 cup vanilla frosting

Steps:

Heat oven to 375°F (350°F if using a glass bundt pan).
Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
Roll biscuit half into a ball and let stand at room temperature.
In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
Roll each biscuit ball in butter and then in sugar mixture (I usually do a handful of biscuit balls at a time).
Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
Bake for 40-45 minutes or until golden brown.
Remove from oven and up-end onto serving plate.
Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.

Nutrition Facts : Calories 623, Fat 34.1, SaturatedFat 11.2, Cholesterol 27.5, Sodium 1371.9, Carbohydrate 73.4, Fiber 3.1, Sugar 29.2, Protein 8.4

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