Cindys Monkey Bread Food

MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees.
• Open up all three cans of biscuits and cut each biscuit into quarters.
• Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
• Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
• At this point, you're going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
• Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

CINDY'S MONKEY BREAD

Steps:

• Butter tube pan.
• Add nuts and raisins as preferred to bottom of tube pan.
• Open package of frozen rolls and add cinnamon and white sugar.
• Shake package to coat rolls.
• Empty package of rolls into tube pan.
• Spread evenly in tube pan.
• Sprinkle vanilla pudding on top of coated rolls.
• Sprinkle brown sugar on top of vanilla pudding.
• Drizzle butter over brown sugar.
• Place in cold oven over night and let rise.
• Preheat oven 350°F.
• Bake for 25-30 minutes.
• Remove from oven.
• Flip tube pan to remove rolls.

GRANNY'S MONKEY BREAD RECIPE

Steps:

• Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
• Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
• Heat syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
• Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.
• Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.

CINDY'S COTTAGE CHEESE DILL ROLLS

Steps:

• 1. In the 2 cups of water & butter and place this in the microwave for 2 minutes
• 2. In Bread machine add the water mixture, then flour milk, salt, yeast in that order. Put bread machine on dough cycle.
• 3. In the meantime saute onions in a tbsp of butter till browned and tender. Set aside to cool.
• 4. Combine the filing ingredients and place in refrigerator.
• 5. When dough is done, spray your counter top with non stick spray and roll out to 1/2 inch thick to an oblong shape. Put the filing down the middle without touching the sides. From one end roll up. Secure edges. Cut into 12 rolls. Place in a sprayed muffin pan and let rise to double.
• 6. Heat oven to 400F and bake for 20 minutes. When removed from oven brush melted butter on top of each one. Serve warm.

MONKEY BREAD

Steps:

• Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
• To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
• Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
• Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
• Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
• Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.