BERRY-CINNAMON ROLL MONKEY BREAD RECIPE - PILLSBURY.COM
Fans love our timeless Grands!™ Monkey Bread (and so do we!). And while we enjoy the original recipe year-round, we wanted to give it a few sweet twists to help upgrade your spring brunch parties. We swapped biscuits for cinnamon rolls and added fresh berries to this dish, drizzling it all with a cream cheese-almond icing. We used a mixture of berries in this recipe, but feel free to experiment and make this monkey bread with one type of berry, like raspberries, too!
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray.
- Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters, and place half of the dough pieces into large bowl. Add 2 tablespoons of the sugar; toss to coat well. Place in pan. Toss remaining dough pieces and 2 tablespoons sugar to coat well; set aside.
- Place berries in small bowl; add remaining 1 tablespoon sugar to berries, and toss to coat. Sprinkle berries in pan; top with remaining dough pieces. Sprinkle any remaining sugar on top of dough in pan. Pour melted butter over top.
- Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan, and turn over, tapping pan several times. Remove pan; cool 10 minutes.
- In small bowl, mix reserved icing, cream cheese and almond extract. Drizzle some of the icing over top of bread, allowing some to drizzle down sides. Top with additional berries. Pull apart to serve; serve warm with remaining icing.
Nutrition Facts : Calories 340 , CarbohydrateContent 54 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 26 g, TransFatContent 0 g
MONKEY BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Combine pudding mix, sugar, cinnamon and, if desired, pecans. Pour butter into a shallow bowl; quarter biscuits. Dip several pieces into butter; place in pudding mixture and toss to coat. , Arrange in a greased 10-in. fluted tube pan. Repeat until all biscuit pieces are coated. Bake until browned, 30-35 minutes. Cool 5-10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 223 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 343mg sodium, CarbohydrateContent 30g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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MONKEY BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.6
Total Time 45 minutes
Category Breakfast, Brunch, Desserts
Calories 223 calories per serving
- Preheat oven to 350°. Combine pudding mix, sugar, cinnamon and, if desired, pecans. Pour butter into a shallow bowl; quarter biscuits. Dip several pieces into butter; place in pudding mixture and toss to coat. , Arrange in a greased 10-in. fluted tube pan. Repeat until all biscuit pieces are coated. Bake until browned, 30-35 minutes. Cool 5-10 minutes before inverting onto a serving plate.
EASY MONKEY BREAD RECIPE - HOW TO MAKE MONKEY BREAD
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Reviews 5
Total Time 1 hours
Category Christmas, breakfast, main dish
- 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.
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