Monkey Bread Make At Night Bake In Morning Food

OVERNIGHT MONKEY BREAD

Steps:

• Sprinkle pecans in a greased bundt pan.
• Place frozen dinner rolls into pan.
• Sprinkle with butterscotch pudding.
• In a small saucepan melt the butter and stir in brown sugar. Pour over rolls.
• Cover with plastic wrap and let sit on counter overnight.
• In the morning, preheat the oven to 350°F. Place a cookie sheet on the bottom rack and then bake the monkey bread on a lower rack for 30 minutes.
• Remove from oven and let it rest for 5 minutes.
• Place a large plate over the top of the monkey bread and flip over.
• Pull apart to eat.

MONKEY BREAD I

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.

OVERNIGHT MONKEY BREAD

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
• Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
• Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
• Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
• Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

MONKEY BREAD - MAKE AT NIGHT, BAKE IN MORNING

Steps:

• Spray bundt pan with Pam and put pecans in bottom.
• Put in the 18 frozen dinner rolls.
• Sprinkle pudding powder over the rolls.
• Melt butter, mix the sugar into it, and pour on top.
• Let it sit uncovered overnight (I put it in my oven). It rises by morning.
• Bake at 350 deg F for 25-30 min, until top is golden brown.
• Let it sit in the pan for at least 5 min to set up. Note: If you invert the pan too soon, the gooey yumminess will run to the bottom of the rolls & be a mess. If you invert the pan too late (like at 20 minutes), the gooey yumminess will end up mostly on the top of the rolls. So aim for 5-10 minutes of rest before inverting pan on a large platter.
• My oven has a delay-start function, so I can schedule the rolls to be ready when I wake. It's great to wake up to them! Sure, my oven isn't preheated when I do this, but that's ok!

SAVORY MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F. Add the garlic powder and Italian seasoning to the butter. Remove the biscuits from their packaging. Separate each biscuit and cut into quarters, using a pair of kitchen shears. Dip each biscuit piece into the butter and layer them into the Bundt pan. Bake for 30 to 35 minutes, or until golden brown. Let stand for 5 minutes before turning out onto a serving platter. Serve with marinara and pesto dipping sauces.

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.

MAKE-AHEAD MONKEY BREAD

Steps:

• In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.