GRANDS!™ MONKEY BREAD RECIPE – PILLSBURY.COM
Provided by: Pillsbury Kitchens
Total time: 1 hours 5 minutes
Prep time: 25 minutes
|1/2 cup granulated sugar|
|1 teaspoon cinnamon|
|2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)|
|1/2 cup chopped walnuts, if desired|
|1/2 cup raisins, if desired|
|1 cup firmly packed brown sugar|
|3/4 cup butter or margarine, melted|
- Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.
Calories 440 , CarbohydrateContent 61 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 33 g, TransFatContent 0 g
EASY MONKEY BREAD RECIPE – HOW TO MAKE MONKEY BREAD
Provided by: THEPIONEERWOMAN.COM
Categories: Christmas,breakfast,brunch,comfort food,main dish
Total time: 1 hours
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 8 servings
|3 cans buttermilk biscuits (the non-flaky ones)|
|1 c. granulated sugar|
|2 tsp. (to 3 teaspoons) cinnamon|
|2 sticks butter (1 cup)|
|1/2 c. brown sugar|
- Preheat the oven to 350 degrees.
- Open up all three cans of biscuits and cut each biscuit into quarters.
- Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
- Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
- At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
- Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it’s finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.
MONKEY BREAD RECIPE | ALLRECIPES
Provided by: Allrecipes Member
Categories: Monkey Bread
Total time: 1 hours 5 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 1 tube pan
|1 cup white sugar|
|2 teaspoons ground cinnamon|
|3 (12 ounce) packages refrigerated biscuit dough|
|½ cup chopped walnuts|
|½ cup raisins|
|½ cup margarine|
|1 cup packed brown sugar|
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or 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 the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.
- Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake in the preheated oven for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Calories 377.9 calories, CarbohydrateContent 57.1 g, CholesterolContent 0.7 mg, FatContent 15.2 g, FiberContent 0.6 g, ProteinContent 4.6 g, SaturatedFatContent 3.4 g, SodiumContent 745.6 mg
HOW TO MAKE MONKEY BREAD | KITCHN
Provided by: Christine Gallary
Categories: Snack,Baked good,Monkey bread,Breakfast,Breakfast sweet,Bread
Total time: 0S
|10 tablespoons (1 1/4 sticks) unsalted butter, melted but still warm|
|3/4 cup granulated sugar|
|1/2 cup packed light or dark brown sugar|
|2 teaspoons ground cinnamon|
|1/4 teaspoon fine salt|
|2 pounds frozen white bread dough, thawed but still cold|
|All-purpose flour, as needed|
|8 ounces cream cheese, at room temperature|
|1/3 cup whole or 2% milk, plus more as needed|
|1 teaspoon vanilla extract|
|1/8 teaspoon fine salt|
|2 cups powdered sugar|
- Prep the pan: Place the melted butter in a wide, shallow bowl. Brush the sides and tube of a 12-cup Bundt cake pan with a thin layer of the butter; set the Bundt pan and butter aside.
- Prep the sugar mixture: Whisk the granulated sugar, brown sugar, cinnamon, and salt together in a pie plate; set aside.
- Form dough ropes: Divide the bread dough into 6 equal pieces. Either rolling it between your hands or on a work surface, roll each piece into a 10-inch-long rope.
- Cut the dough: Using a knife or metal bench scraper, cut each rope into 10 pieces. You should now have 60 small pieces of dough; cover them loosely with plastic wrap.
- Make dough balls and coat: Working with 6 dough pieces at a time, roll each into a ball. (If the dough is sticky, dust your hands with all-purpose flour as needed.) Roll them in the butter to coat, then roll them in the sugar mixture to coat. Rewarm the butter as needed if it cools down and starts to congeal; warm butter makes a thinner coating.
- Fill the pan with dough balls: Place the sugared dough balls into the prepared pan, layering them over any spaces as you go. (Don't worry about being too precise.) Repeat with the remaining dough. When you're done, you should have about 3 layers of dough and the pan should be about half full.
- Use up the remaining butter and sugar mixture: Drizzle the remaining butter over the monkey bread and sprinkle with the remaining sugar mixture. This will turn into a caramel over the monkey bread.
- Let the bread rise: Cover the pan loosely with the plastic wrap. Let rise in a warm place until puffed and risen to about 1 inch from the top of the pan, 1 to 1 1/2 hours.
- Bake the bread: About 20 minutes before the bread is fully risen, arrange a rack in the middle of the oven and heat to 350°F. Uncover the monkey bread and bake until golden-brown and a skewer inserted into the center comes out clean, 30 to 35 minutes. If making the cream cheese dip, make it while the monkey bread is baking.
- Make the dip: Place the cream cheese, milk, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and a hand mixer.) Mix on medium-high speed until light and fluffy, about 2 minutes. Add the powdered sugar and mix until smooth and creamy, about 2 minutes more; transfer to a serving bowl and set aside.
- Cool the bread just slightly: When the monkey bread is ready, place the pan on a wire cooling rack and cool for 5 minutes. Do not cool any longer or the caramel will harden and stick to the pan.
- Flip the bread out: Invert a cake stand or serving platter over the Bundt pan. Holding onto the platter and the pan at the same time (use oven mitts or a towel — it's hot!), flip it over. Remove the Bundt pan (you may need to use a fork or knife to pry the pan up to lift it off). Let cool at least 15 minutes more before serving warm with the cream cheese dip.
SaturatedFatContent 10.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 78.7 g, SugarContent 39.5 g, ServingSize Serves 12, ProteinContent 8.3 g, FatContent 18.9 g, Calories 513 cal, SodiumContent 539.2 mg, FiberContent 2.3 g, CholesterolContent 0 mg