Recipes for "monkey bread"

Grease a 9- or 10-inch tube pan with softened butter. Sprinkle butterscotch pudding mix and white sugar into the prepared tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter over the top. Place the pan in a cold oven and allow dough to rise 8 hours to overnight.

Remove the pan from the oven.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, 25 to 30 minutes. Invert the pan onto a large plate and lift to release bread.

1. To make the dough. Combine the milk, yeast, honey, 2 eggs, butter, 3 1/2 cups flour, and salt in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the side of the bowl. The dough should be sticky, but if it seems too sticky, add the remaining 1/2 cup flour.

2. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.

3. Meanwhile, make the filling. Mix the butter, brown sugar, and cinnamon to a bowl.

4. Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough down and roll into a ball. Cut the dough evenly into 4 pieces and roll each piece out into a 10 inch circle. Place 1 circle on a parchment lined baking sheet with sides. Spread 1/3 of the filling over the dough, leaving a 1/2 inch border around the edge. Place another piece of dough on top and spread with 1/3 of the filling. Add the 3rd layer of dough and spread with the remaining filling. Finish with the 4th dough round.

5. Place a 2 inch wide drink glass in the center of the dough and use as a guide when cutting the strips. Using a sharp knife, cut the dough into 4 triangles, then cut each triangle in half creating 8 triangles. Now cut each triangle in half again to make a total of 16 triangles (see photos above for a guide).

6. Remove the drink glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends to seal (see photos above for guide). Repeat with the remaining pairs of wedges. Cover the dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes, or let rise overnight in the fridge.

7. Preheat the oven to 350 degrees F and position a rack in the center. Brush the snowflake with the beaten egg. Bake for 15 minutes, remove from the oven and carefully spoon any sauce that has leaked out of bread back over the bread. Return to the oven and bake another 15 minutes or until golden brown.

8. Meanwhile, in a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a boil and boil 3-4 minutes. Remove from the heat and stir in the whiskey and vanilla.

8. Drizzle the snowflake with butterscotch sauce and dust lightly with confectioners sugar. Eat warm. Enjoy!

Make the Dough: Mix all the dough ingredients together in a mixing bowl, adding flour last. The mixture will be sticky. Cover loosely with plastic wrap or a damp towel. Set aside in a warm-ish place to rise for 2 hours. Once it has risen, transfer to the fridge to chill so it’s easier to handle.

Roll the Dough: When the dough has chilled, roll out half of it on a floured surface to a medium thickness. Cut it into bite-sized pieces or roll into balls. Wrap the other half of the dough in plastic wrap and store in the freezer for next time.

Make the Sauce: Melt the butter, heavy cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly, and heat for exactly five minutes. Remove from heat.

Assemble: In a bundt® pan or pie pan, layer: 1/4 cup caramel sauce, dough, 1/4 cup caramel sauce, dough, 1/4 cup caramel sauce. Reserve the remaining sauce.

Bake: Bake for 25-30 minutes at 350 degrees or until the top pieces are browning a little bit. Invert onto a serving plate and top with extra sauce if you want (um, yes, I DO WANT). Enjoy!

Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food 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.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.

Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan.

Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers.

Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.

Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt) with cooking spray.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.

Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.

Mix white sugar and cinnamon in a resealable plastic bag. Add 6 to 8 biscuit pieces at a time to the bag; shake until well coated. Place sugared biscuits onto a plate and repeat to coat the rest.

Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.

Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.

Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes, then invert onto a serving plate.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper liners.

Combine white sugar and apple pie spice in a small bowl; roll dough pieces in sugar-spice mixture to coat.

Divide dough pieces between the prepared muffin cups.

Combine brown sugar, 3 tablespoons butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Boil mixture until sugar is completely dissolved, 2 to 3 minutes.

Spoon brown sugar mixture over dough pieces.

Bake in the preheated oven until golden and tops spring back when lightly pressed, 8 to 12 minutes.

Grease and flour a 9- or 10-inch tube pan.

Mix together brown sugar and pudding mix in a small bowl. Mix together white sugar and cinnamon in a second small bowl.

Arrange a single layer of frozen dinner rolls in the prepared pan. Sprinkle with some of the brown sugar mixture, then sprinkle with some of the white sugar mixture. Cover with 1/2 of the nuts, then drizzle with 1/2 of the melted butter. Repeat layers with remaining rolls and toppings.

Let sit uncovered on the counter for 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 30 minutes. Let stand for a few minutes, then turn the pan onto a serving platter and lift to release bread.

Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan. Mix together 3/4 cup sugar and cinnamon.

Quarter biscuits with kitchen shears. Dip shears in water after each cut to keep biscuits from getting too sticky. Dip biscuits pieces into sugar mixture and place in prepared pan. Repeat until all biscuit pieces are used.

Melt margarine and mix in 3/4 cup sugar; pour mixture over biscuits in pan.

Bake in the preheated oven for 30 to 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.

Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.

Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.

Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter.

Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.

Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.

Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.

Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.

Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.

Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.

Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.

Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.

Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.

Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.

For dough, warm milk in a saucepan over low heat, or in the microwave, to no higher than 105 degrees F (40 degrees C). Pour warm milk into the bowl of a stand mixer, sprinkle in yeast; let stand 15 to 20 minutes.

Combine sugar, egg, melted butter, flour, and salt, and knead in the bowl of a stand mixer. Knead with the dough hook attachment on low speed until a soft, smooth, elastic dough forms, about 10 minutes. Add walnuts and cranberries, and knead until evenly distributed, 1 to 2 minutes more.

Cover bowl and let dough rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, for cinnamon sugar, stir sugar and cinnamon together in a shallow bowl; set aside.

Butter a Bundt pan generously; set aside. Butter a work surface, and set dough on top. Press and stretch dough into a 15x15-inch square; brush generously with melted butter.

Using a pizza cutter, cut dough into 64 squares. Roll each piece into a ball, and then roll in cinnamon sugar. Transfer dough balls into the greased Bundt pan, without pressing them together.

Cover and let proof for about 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Meanwhile, for sugar syrup, melt butter in a saucepan over medium heat. Whisk in brown sugar, and wait for the mixture to just start to bubble slightly, stirring occasionally. Turn off heat and whisk in orange zest. Continue to whisk until a smooth caramel-like sauce forms. Pour sauce over top of dough balls, coating evenly.

Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes. To be safe, place a sheet pan on the rack below the Bundt pan in the oven to catch any dripping syrup. Let monkey bread cool in the pan for 10 minutes; turn out onto a plate. Let cool to just warm before serving.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.

Mix sugar and cinnamon together in a bowl.

Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.

Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.

Toss sugar and orange zest together in a small bowl. Whisk orange juice and melted butter together in a separate small bowl.

Roll biscuit dough pieces into balls; dip each ball into orange juice mixture, then roll in sugar mixture. Arrange coated balls evenly into the prepared pan; pour remaining orange juice mixture over top.

Bake in the preheated oven until golden brown, about 30 minutes. Cool in the pan 3 to 5 minutes before turning out onto a serving platter. Serve warm.

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.

Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.

Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.

Bake in the preheated oven until dough is cooked through, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.

Mix white sugar and cinnamon in a plastic bag. Cut pizza dough into 1 1/2-inch pieces. Shake 6 to 8 pieces of dough in the sugar-cinnamon mix. Arrange pieces in bottom of prepared pan. Continue until all dough pieces are coated and placed in pan. Arrange nuts and raisins in and among dough pieces.

Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over dough; let rise for 30 minutes.

Bake in preheated oven until bread is golden brown, about 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart pieces of bread to eat.

Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.

Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.

Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture.

Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets.

Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.

Transfer kabobs to prepared wire racks and let cool.

Arrange dinner roll dough in a grease tube pan.

Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.

Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.

Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.

Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.

Bake in the preheated oven until golden brown, 20 to 25 minutes.

Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.

Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.

Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.

Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.

Preheat oven to 350 degrees F (175 degrees C).

Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits.

Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat.

Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt®) and pour 1/3 the syrup over the top. Repeat layering process 2 more times.

Bake in the preheated oven until bread is golden and cooked through, about 35 minutes. Cool in the pan for 5 minutes and turn bread out onto a serving plate.

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey/sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes.

2. Cover the bowl and let sit at room temperature for 1 hour or until doubled in size.

3. Butter a bunt pan. Combine the brown sugar and cinnamon in a shallow bowl. Add the melted butter to another bowl. Sprinkle the bottom of the bundt pan with 1 tablespoon of cinnamon sugar and 1/4 cup of berries.

4. Punch the dough down and divide in half, then into 28 pieces. Dip half the pieces of dough in the melted butter, then roll them in cinnamon sugar, and place them into the bundt pan. Spoon over 1/2 of the jam and 1/4 cup of blueberries. Repeat with the remaining dough. Spoon over the remaining jam and sprinkle with blueberries. Drizzle any remaining butter and cinnamon sugar over top. Cover and let sit for 15-20 minutes. Preheat oven to 375 degrees F.

5. Bake 40-50 minutes. If the top is browning, cover with foil. Allow to cool 5 minutes, then run a knife around the edge of the pan to loosen. Invert the pan onto a plate.

6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Whisk the butter, cream cheese, powdered sugar, vanilla, and a pinch of salt. Drizzle the icing over the warm rolls or serve for dipping on the side. Serve and enjoy!

Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.

Make dough: Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.

Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated.

Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Grease a 12-cup Bundt pan liberally with butter or nonstick baking spray. Set it aside.

In a large bowl, whisk together the granulated sugar and cinnamon.

Separate the biscuit dough and cut each biscuit into 6 evenly sized pieces.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the biscuit pieces to the bowl of cinnamon sugar, and use your hands to toss and evenly coat each piece with the cinnamon sugar. Transfer the coated dough and any extra cinnamon sugar into the prepared Bundt pan, and distribute them evenly in the pan.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small saucepan over medium heat, melt the butter and brown sugar. Cook for a few minutes, stirring, until smooth and fully combined. Take the butter mixture off the heat and stir in the vanilla extract. Evenly pour the butter mixture over the dough.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake for 35 minutes, or until the top is golden brown and the caramel coating begins to bubble around the edges of the pan.

Remove the monkey bread from the oven and let it cool in the pan set on a wire rack for about 10 minutes. Loosen the sides with a spatula or butter knife. Flip a large round plate or platter upside down over the pan. Then, carefully flip the pan. You may have pieces of dough stuck to the pan. That’s okay! Simply remove them and tuck them back into the monkey bread. Serve warm.

Monkey bread is best served warm on the day it is baked. Any leftovers can be stored airtight at room temperature for 1 day, or in the refrigerator for up to 4 days. Reheat the monkey bread in a 300°F oven until warm to the touch, or heat individual servings in the microwave.

Did you love the recipe? Let us know with a rating and review!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm