Paula Deen Monkey Bread Food

PAULA DEEN'S MONKEY BREAD

Steps:

• Preheat oven to 325 degrees.
• Put the white sugar and cinnamon in the pie plate and mix them together with your fingers until they are completely mixed.
• Remove the biscuits from the tubes.
• Place each biscuit on the cutting board and cut each one into fourths.
• Place each piece of biscuit into the cinnamon sugar and shake it all.
• around until it is coated. (Do a few at a time.).
• Put the butter and brown sugar into the pot and heat it over low heat until it is mixed together.
• Stir with the wooden spoon.
• Turn off the heat.
• Spray the Bundt pan with cooking spray.
• Place the biscuit pieces evenly in the Bundt pan.
• Pour the brown sugar mixture over the biscuits.
• Bake the biscuits in the oven for 35 minutes.
• Remove the Bundt pan and place it on the wire rack to cool for 10 minutes.
• To serve, turn the Bundt pan upside down onto the cake plate.
• The biscuits should fall right out.
• Let the monkey bread cool for a few minutes.
• Pinch off piece to eat.

STICKY MONKEY BREAD

Steps:

• Preheat oven to 350°. Spray a 15-cup Bundt pan with baking spray with flour. In a large resealable plastic bag, combine 1/3 cup granulated sugar and pie spice, shaking well. Lightly shape each biscuit half into a ball. Add balls in batches to sugar mixture, and shake to coat. Layer half of biscuit pieces in prepared pan, and drizzle with honey. Top with remaining biscuit pieces. In a small saucepan, bring butter, brown sugar, salt, and remaining 1/3 cup granulated sugar to a boil over medium-high heat. Cook, stirring constantly, until sugar is dissolved. Carefully pour onto biscuit pieces. Bake for 40 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Invert pan onto a serving plate; serve immediately.

PAULA DEEN'S BUTTERSCOTCH PULL-APART BREAD

Steps:

• Place frozen rolls in greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all.
• Cover pan with plastic wrap that has been sprayed with non-stick cooking spray. Allow pan of rolls to sit at room temperature overnight, about 8-10 hours.
• Preheat oven to 350 degrees F.
• Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes then turn pan over onto a serving platter to remove rolls.
• Serve rolls by pulling apart chunks with a fork.

GORILLA BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix granulated sugar and cinnamon.
• In a sauce pan, melt the butter and brown sugar over low heat, stirring well; set aside.
• Cut the cream cheese into 20 equal cubes.
• Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
• Sprinkle 1/2 cup of the nuts into the bottom of a bundt pan. Place half the prepared biscuits on top of the nuts.
• Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits, and sprinkle on 1/2 cup nuts.
• Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour the remaining butter mixture and sprinkle with remaining nuts.
• Bake for 30 minutes and then remove from oven and let cool 5 minutes.
• Place a plate on top and invert.

BROOKE'S CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350°.
• Spray a 12-15-cup fluted pan with nonstick cooking spray.
• In a small bowl, combine sugar, 1 teaspoon cocoa, and cinnamon.
• Dredge biscuit quarters in sugar mixture to coat; layer in prepared pan.
• In a small saucepan, combine brown sugar, butter, corn syrup, and remaining 2 tablespoons cocoa powder.
• Cook over med-high heat, stirring constantly, until mixture comes to a boil; boil for 1 minute.
• Pour mixture over layered biscuits.
• Bake for 40-50 minutes or until biscuits are done, covering bread with foil to prevent excess browning, if necessary.
• Let stand for 5 minutes.
• Invert monkey bread onto a platter to serve.

GORILLA BREAD

Steps:

• Preheat the oven to 350 °F. Spray a bundt pan with nonstick cooking spray.
• Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
• Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
• Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
• Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.