Cinnamon Monkey Bread Food

CINNAMON MONKEY BREAD

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.

CINNAMON MONKEY BREAD

Steps:

• Mix the sugars and cinnamon in a bowl.
• Cut the biscuits into fourths.
• Roll in the sugar/cinnamon mixture.
• Drop in a non-stick bundt pan.
• Melt butter and remaining sugar/cinnamon mixture.
• Pour over the biscuits.
• Bake 30 minutes at 350 degrees.
• Allow to cool 10 minute.
• -turn onto a plate.

GRANDS! MONKEY BREAD

Steps:

• Heat oven to 350°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.

APPLE-CINNAMON MONKEY BREAD

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
• Mix sugar and cinnamon together in a bowl.
• Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and immediately drizzle icing over top. Let cool for 5 minutes. Serve warm.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with butter-flavored cooking spray.
• Mix white sugar, brown sugar, cinnamon, and nutmeg together in a bowl.
• Open the refrigerated cinnamon rolls. Divide rolls by package, then cut into quarters with a pizza/dough cutter.
• Place each package of cut cinnamon roll pieces in the sugar mixture and toss until covered, keeping them separated. Do not discard excess sugar mixture.
• Layer each separate portion of sugar-coated cinnamon roll pieces in the bottom of the prepared pan, sprinkling with pecans as you go, ending with pecans on top.
• Combine excess sugar mixture with 3/4 cup of butter in a saucepan over medium-low heat; bring to a boil. Pour butter mixture over the cinnamon roll pieces.
• Bake in the preheated oven until the top is crispy, about 40 minutes. Remove and allow to cool for 10 minutes.
• While cooling, mix confectioners' sugar, lemon-lime beverage, oats, and remaining 1/2 cup of room temperature butter together for icing.
• Remove the bread from the Bundt® pan, then drizzle the icing over the bread to taste.

CINNAMON SUGAR MONKEY BREAD

Steps:

• cut entire tube of biscuits into 4 parts lenghth wise.
• shake rolls in bag with cinnamon and sugar.
• Spray a bundt pan and arrange coated biscuts in the bottom of pan.
• Melt oleo and stir in brown sugar,cinnamon and nuts.
• pour over biscuits in pan.
• bake at 350 25-30 minutes.
• let cool and turn out of pan.

MONKEY BREAD

Steps:

• Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you're going to use it again in a minute (no need to wash).
• Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°F-115°F. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
• Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn't pulling away from bowl cleanly.
• With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you're done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55-65 minutes.
• Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20-30 minutes.
• Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef's knife to cut dough into a 12x6 grid.
• Working relatively quickly so dough doesn't become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40-50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
• Remove plastic from pan and bake monkey bread until golden brown, 25-35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
• Pour about 1/2 cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.
• Do Ahead
• Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.

APPLE CINNAMON MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Remove Cinnamon Rolls from cans; cut each into quarters. Reserve 1 Icing packet for later use; discard remaining packet or reserve for another use.
• Melt 3 Tbsp. butter; reserve for later use. Melt remaining butter in large skillet on medium heat. Add apples and cinnamon; cook and stir 4 min. or until apples are crisp-tender.
• Spray 10-cup fluted pan generously with cooking spray. Place 1/3 of the cinnamon roll pieces in prepared pan; cover with layers of half each of the dry pudding mix, reserved butter and apples. Repeat layers. Top with remaining cinnamon roll pieces.
• Bake 40 min. or until golden brown. Carefully run knife around edges of pan to loosen bread; cool 5 min. Invert bread onto heatproof plate; remove pan. Cool bread 10 min.
• Whisk cream cheese, water and reserved icing until blended; drizzle over bread.

SLOW-COOKER CINNAMON MONKEY BREAD

Steps:

• Heat oven to 400°F.
• Cut biscuits into quarters. Reserve 1 Tbsp. sugar for later use. Combine pudding mix, cinnamon, nuts and remaining sugar.
• Dip biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each piece. Place in slow cooker sprayed with cooking spray; drizzle with any remaining butter. Sprinkle with any remaining pudding mixture; cover with lid.
• Cook on LOW 2-1/2 hours. Turn off heat. Let bread stand, covered, in slow cooker 15 min. Meanwhile, whisk remaining sugar, cream cheese and milk in bowl until blended.
• Transfer bread from slow cooker to wire rack; drizzle with glaze. Cool completely.