STICKY CINNAMON-SUGAR MONKEY BREAD
You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. - Diana Kunselman, Rimersburg, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces., Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.
Nutrition Facts : Calories 247 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 339mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CINNAMON-SUGAR MONKEY BREAD
For ten minutes work, this recipe delivers a decadent payoff-- a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
- Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
STICKY BUN MONKEY BREAD
Monkey bread is a hybrid of several classic treats: sticky buns, cinnamon rolls and a Hungarian coffee cake called aranygaluska. Since it bakes up high in a Bundt pan, the presentation is pretty spectacular. You can slice it, but it's more fun to just put it on the table, sit down and join your brunch guests in pulling off one little dough ball after another.
Provided by Julia Moskin
Categories quick breads, dessert
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- In the bowl of a mixer, dissolve yeast in 1/4 cup of the warm milk. Add the remaining warm milk, sugar, salt, butter and eggs.
- Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding flour if necessary until dough is stiff and slightly tacky, 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover loosely with a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours.
- Make the sauce: In a saucepan, melt butter over medium heat. Add sugar and stir constantly until simmering and the butter has melted. Pour in cream (it will bubble up) and cook until thickened, 3 to 5 minutes. Taste and add cream and pinches of salt to taste. Turn off heat and set aside.
- Brush a medium or large Bundt pan, preferably nonstick, with some of the melted butter. Combine the sugar, cinnamon and salt in a bowl and mix well. Rewarm the caramel sauce over low heat.
- Once dough has doubled in size, turn it onto floured surface and knead for 3 minutes. Cut or pull off small pieces, each weighing about 1/2 ounce/15 grams, and roll them gently into balls. Set aside on a baking sheet.
- To assemble, dip about half of the balls in melted butter, roll in sugar mixture, and fit them snugly into the pan, occasionally adding a sprinkle of pecans. Pour about a quarter of the sauce over the sugared dough balls. Repeat with remaining dough balls, pecans and another quarter of the sauce. Reserve the remaining sauce.
- Cover and let rise at room temperature for 30 minutes to 1 hour, until puffy. (The monkey bread can be made up to this point up to 24 hours in advance and refrigerated overnight.)
- Heat oven to 375 degrees. Bake for 30 to 35 minutes, until golden and bubbling around the edges. Let cool on a rack for 5 to 10 minutes, then invert onto a platter.
- Meanwhile, reheat the remaining caramel sauce and drizzle or spoon it over the top of the monkey bread until it runs down the sides. (Any remaining sauce can be passed at the table, for dipping.) Serve warm or at room temperature, with hot coffee or tea and plenty of napkins.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 12 grams, Carbohydrate 131 grams, Fat 38 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 564 milligrams, Sugar 78 grams, TransFat 1 gram
STICKY MONKEY BRAINS
This gooey cinnamon pull apart recipe will impress everyone in your family! It is an easy (and I mean EASY), fast, and tasty modification of my boyfriend's grandmother's monkey brain recipe. I use 6 small Bundt pans instead of one big one so the cinnamon balls are more gooey :)Fun to make and even more fun to eat!
Provided by SUGISUGI
Categories Bread Yeast Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans.
- In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
- Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls.
- Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.
Nutrition Facts : Calories 631.6 calories, Carbohydrate 70.9 g, Cholesterol 41.7 mg, Fat 36.3 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 1176.4 mg, Sugar 31.1 g
STICKY BUN MONKEY BREAD
This is so easy and was scarfed up in no time by my boyfriend! Note: you may need to shield the top with aluminum foil the last 5 minutes of cooking to prevent burning the top.
Provided by Hippie2MARS
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the butter, vanilla and syrup and set aside.
- Combine the brown sugar, orange peel, cinnamon and nuts in another bowl and mix well to coat the nuts.
- Liberally spray a Bundt pan with non-stick cooking spray
- Pour 1/2 of rhe syrup mixture in the pan and sprinkle 1/2 the brown sugar/nut mixture over it.
- Arrange the biscuits around the pan in a circle, overlapping each other.
- Top with remaining syrup mixture and sprinkle remaining brown sugar/nut mixture on top.
- Bake at 375 for 20-25 minutes.
- Allow to rest in pan for 1-2 minutes.
- Invert onto a plate and pull off pieces to serve.
Nutrition Facts : Calories 473.2, Fat 23, SaturatedFat 6.9, Cholesterol 16, Sodium 842.4, Carbohydrate 62.8, Fiber 1.7, Sugar 23.6, Protein 6.2
CARAMEL MONKEY BREAD
This sticky monkey bread is definitely a brunch crowd-pleaser! To make it, soft buttery, yeast-risen dough (similar to brioche) is rolled into balls, dusted with cinnamon sugar and baked with ooey-gooey caramel. It's best served warm, allowing the sticky layers to be easily plucked apart.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
- Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
- Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
- Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
- Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
- Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.
ORANGE STICKY BUN MONKEY BREAD
In this citrusy twist on the traditional dish, orange adds a bright component to the buttery rich biscuits.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the sugar, cinnamon and orange zest in a large bowl and stir together.
- Working in batches, toss one-third of the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the pecans. Repeat to make two more layers of biscuits rolled in sugar and the pecans. Sprinkle the top with any leftover sugar mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
STICKY MONKEY BREAD
You have GOT to try this one. It goes away so fast when I make it! It's very sweet, and not a good thing to eat if you are on a strict diet, but boy is it GOOD! Enjoy. forgot to mention how much brown sugar..sorry! it's 3/4 cup brown sugar.
Provided by Brim05005
Categories Breads
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and grease a bundt pan.
- Cut biscuits into quarters.
- Combine cinnamon and sugar and roll the biscuit pieces in the mixture. Drop the dough into the bundt pan, place them evenly around the pan.
- Heat the brown sugar and butter in a small saucepan on medium heat.
- After it starts boiling, pour evenly over the top of the dough in the pan.
- Bake for 25-30 minutes.
- Let cool for 15 minutes in the pan, and then turn the pan upside down onto a plate and tap with the back of a spoon to loosen.
Nutrition Facts : Calories 816.7, Fat 39.2, SaturatedFat 17.2, Cholesterol 52.6, Sodium 883.7, Carbohydrate 109.6, Fiber 2.3, Sugar 54.5, Protein 9.2
STICKY MONKEY BREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
- Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
- Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
CINNAMON SUGAR MONKEY BREAD
Make and share this Cinnamon Sugar Monkey Bread recipe from Food.com.
Provided by duckit
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 745, Fat 36, SaturatedFat 13.8, Cholesterol 35, Sodium 976.6, Carbohydrate 96.4, Fiber 2.5, Sugar 32.2, Protein 10.7
CANADIAN - YUMMY MAPLE MONKEY BREAD
Posted for ZWT 4! This is a recipe for a yummy, sticky, monkey bread which is simple to make & VERY addictive! Time to make doesn't include resting / rising time...
Provided by Um Safia
Categories Yeast Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.
- Heat milk, water and 5 tablespoons butter until very warm (120F-130F). Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough.
- Knead on floured surface until smooth, about 6 minutes. Cover let rest 10 minutes.
- Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip balls in butter.
- Layer evenly on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, ½ cup nuts,16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup.
- Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
- Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking.
- Invert on serving plate.
Nutrition Facts : Calories 831.8, Fat 31.6, SaturatedFat 12.1, Cholesterol 114, Sodium 538.5, Carbohydrate 123.3, Fiber 4.3, Sugar 43.9, Protein 16.5
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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