KING CAKE MONKEY BREAD
A modern twist on the classic king cake.
Provided by Southern Living Editors
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a tube pan with cooking spray.
- Separate cinnamon rolls, saving icing to use later. Cut each cinnamon roll into four pieces. Place cinnamon roll pieces in tube pan.
- Beat together cream cheese and sugar. Add eggs, vanilla, and milk. Mix until combined. Pour cream cheese mixture over cinnamon rolls.
- Bake for 45 to 50 minutes. After baking, let pan cool 10 minutes.
- Turn baked monkey bread out on plate and ice with cinnamon roll icing. Decorate with purple, yellow, and green sanding sugar.
EASY KING CAKE MONKEY BREAD
This Easy King Cake recipe is the ultimate easy pull apart bread to celebrate Fat Tuesday with. Made with balls of refrigerated biscuits, colored sugar and a sweet praline coating, this King Cake Monkey Bread is perfect the traditional Mardis Gras dessert for any Mardi Gras party!
Provided by Heather - A Wicked Whisk
Time 1h
Number Of Ingredients 12
Steps:
- To make King Cake Monkey Bread, start by preheating your oven to 350 degrees and spraying the inside of a bundt pan with non-stick spray.
- Next, remove the biscuits from their tubes and cut each biscuit in half and then in half again so you have four pieces from each biscuit. In a small bowl combine brown sugar, pecans, vanilla extract, pecan pieces and a dash of salt. In a separate bowl, add the melted butter. Start by taking one piece of biscuit, dipping it in the melted butter and then rolling it through the brown sugar mixture. Lay in the bottom of the bundt pan and repeat until you have used up all of your biscuits. About half way through placing your biscuit pieces, add the plastic baby in your monkey bread and keep placing the biscuits around it.
- Once you have used up your biscuits, bake for 40 - 45 minutes. Remove from oven and let sit for 15 minutes before running a butter knife around the outside of the monkey bread. Place a plate upside down on the top (bottom) of the bundt pan and firmly holding both, flip both the plate and the pan upside down so that your top is now your bottom. Give the pan a little shimmy and your King Cake Monkey Bread should slide right out. Let cool completely.
- Once cool, add sifted powdered sugar, milk and vanilla to a medium sized bowl and using an electric mixer, beat until well combined. Drizzle the glaze over your monkey bread and decorate with yellow, green and purple sprinkles or sanding sugar. Serve immediately. Leftovers can be kept in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 14 g, Calories 504.6 kcal, Carbohydrate 84.9 g, Protein 6.4 g, Fat 19.3 g, SaturatedFat 5.8 g, Cholesterol 18.2 mg, Sodium 991 mg, Fiber 2.7 g, Sugar 46.4 g, UnsaturatedFat 12.5 g
MONKEY BREAD I
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
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
CINNAMON MONKEY BREAD
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. -Lisa Combs, Greenville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
MONKEY BREAD MADE EASY
No more mushy centers! Perfectly portioned monkey bread in half the time.
Provided by Kathleen
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
- In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
- Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
- Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 56.7 g, Cholesterol 31 mg, Fat 18.8 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 617.7 mg, Sugar 36.1 g
CARROT CAKE MONKEY BREAD
Put a twist on the classic American monkey bread with Easter flavours. It's made to be pulled apart and eaten with your hands - like a monkey would!
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Yield Serves 12
Number Of Ingredients 16
Steps:
- Gently heat the milk and 85g of the butter in a medium pan until the butter has melted and the milk has started to simmer. Leave to cool to room temperature. Tip the flour, orange zest, mixed spice, carrots, yeast, caster sugar and 1 tsp salt into a large bowl with the eggs, then add the cooled milk mixture and bring together into a sticky dough using your hands. Knead until combined, then tip onto a floured work surface and knead again for 5-10 mins until smooth and springy. Transfer the dough to a lightly oiled, large bowl, cover and leave to prove for 1 hr, or until doubled in size.
- Generously butter a 25cm bundt tin. Melt the remaining butter and leave to cool slightly. Mix the cinnamon, walnuts and brown sugar together in a medium bowl. Separate the proved dough into 40-50 x 25g pieces and roll into balls on a lightly floured surface. Roll the marzipan into small, pea-sized balls and set aside. Dunk the dough balls in the melted butter, then roll in the walnut and sugar mixture to coat. Drop the dough balls into the prepared tin, dotting around some of the marzipan balls as you go. Repeat until you've used up all the dough balls and marzipan. Cover and prove again for 45 mins until the dough has risen slightly.
- Heat the oven to 180C/160C fan/gas 4. Uncover the tin and bake for 40-45 mins, or until well risen and golden. Carefully loosen the bread from the edges using a skewer or butter knife, and leave to cool in the tin for 20 mins. Invert onto a serving plate, keeping the tin in place, and leave for 5-10 mins (the bread will naturally shrink away from the sides), then remove the tin.
- Gradually whisk the orange juice into the icing sugar to make a thick icing, then drizzle over the bread, letting it drip down the sides. Scatter over the orange zest and serve warm.
Nutrition Facts : Calories 477 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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