CINNAMON PULL-APART BREAD
Making Cinnamon Pull-Apart Bread is simple when you watch this video! Prepare this sweet treat for dessert or enjoy a slice with your afternoon coffee!
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut each biscuit into quarters.
- Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
- Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto plate. Remove pan. Cool 10 min.
- Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 16 g, Protein 3 g
CINNAMON PULL-APART BREAD
This recipe, also known as Monkey Bread, is so delectable that everyone will be clamoring for seconds.
Provided by Food Network
Time 45m
Yield Makes 16 servings
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
- 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
- 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
CINNAMON PULL-APART BREAD FROM SCRATCH
Similar to Monkey bread, but a little different. I have seen so many that utilize pre-made things. I like homemade so here is my take. It looks long, but is actually really simple and worth it in the end - simply delicious.
Provided by dweiler
Categories Yeast Breads
Time 2h30m
Yield 1 12, 12 serving(s)
Number Of Ingredients 11
Steps:
- Dough:.
- Active yeast in the warm water with the sugar, let sit for 5 minutes.
- Mix flour, salt, oil with the yeast.
- Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
- Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
- Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
- Sauce:.
- In a small bowl, mix sugar and cinnamon, set aside.
- In a small sauce pan heat butter, brown sugar and water.
- Preheat Oven to 350.
- Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
- Pour heated mixture over dough balls, bake for 25-30 min at 350.
CINNAMON AND PECAN PULL APART BREAD
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the pecan glaze: Generously grease a 12-cup fluted tube pan or 8-by-10-inch pan. Combine the butter and brown sugar in a small saucepan and heat until the butter has melted. Remove from the heat and whisk in the cream, corn syrup, vanilla, cinnamon and salt. Add the pecans and set aside.
- For the bread: Combine 2 cups of the flour, the sugar, undissolved yeast and salt in a stand mixer with the dough hook attachment, or in a large bowl. Heat the milk, butter and 1/2 cup water in a small saucepan until very warm (120 to 130 degrees F); stir into the flour mixture. Stir in the eggs and enough remaining flour to make a soft dough. Continue to knead in the mixer at a speed of 1 or 2 until the dough is smooth and elastic, 3 to 5 minutes. Alternately, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover; let rest on a floured surface for 10 minutes. Divide the dough into 32 pieces; roll into balls. Pour a third of the pecan glaze into the prepared pan and place a third of the dough balls over it. Repeat twice with the remaining glaze and dough. Cover and let rise in a warm draft-free space until the dough rises to the top of the pan, about 45 minutes. Or, you can let it rise in the fridge for 2 to 24 hours, in which case you should let the dough rest at room temperature for 10 minutes before baking. Preheat the oven to 375 degrees F. Bake the bread for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
CINNAMON-NUT PULL-APART BREAD
This Cinnamon-Nut Pull-Apart Bread is perfect to make when you're expecting guests. It serves a large group, is easy to make-and it's delicious, too!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Mix sugar and cinnamon in shallow dish or pie plate. Cut each biscuit into eight pieces. Add to sugar mixture, turning to evenly coat each biscuit piece.
- Sprinkle half of the trail mix onto bottom of greased 12-cup fluted tube pan or 10-inch tube pan; cover with half of the biscuit pieces. Drizzle with half of the butter. Repeat all layers. Sprinkle with any remaining sugar mixture.
- Bake 25 to 30 min. or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Invert bread onto wire rack; gently remove pan. Cool bread completely.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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