PIONEER WOMAN MONKEY BREAD RECIPES

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PIONEER WOMAN'S MONKEY BREAD RECIPE - FOOD.COM



Pioneer Woman's Monkey Bread Recipe - Food.com image

Wow wow wow. Clearly, USC alums can cook ;) Loving this easy, simple and oh so delicious and gluttonous treat! This calls for a bundt pan but I've successfully cut the recipe in a third and used a loaf pan.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup brown sugar
1 cup butter (1 cup)
2 -3 teaspoons cinnamon
3 (10 ounce) cans buttermilk biscuits (the non-flaky ones)
1 cup sugar

Steps:

  • preheat that oven to 350.
  • open up all three cans of biscuits and cut each biscuit into quarters.
  • At this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this 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. Go ahead…all of them. Yes, they’re sticking together right now, but just trust me.
  • Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. You might have some excess sugar left over and that’s okay.
  • Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I’m pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me.
  • melt those two sticks of butter together with 1/2cup of brown sugar. This can be light or dark brown sugar.
  • Stir together over a medium-high heat until the two become one.
  • Once the brown sugar butter has become one color, you can pour it over the biscuits.At first…it’s going to look like too much. It’s okay though.
  • Bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top.
  • If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn’t slide right down onto the plate, give it a few love-taps until it plops. It’ll hold.

Nutrition Facts : Calories 460.7, FatContent 25.1, SaturatedFatContent 13.4, CholesterolContent 40.7, SodiumContent 870.7, CarbohydrateContent 55.4, FiberContent 1.1, SugarContent 30.4, ProteinContent 5.1

CHEESY MONKEY BREAD - THE PIONEER WOMAN – RECIPES ...



Cheesy Monkey Bread - The Pioneer Woman – Recipes ... image

This recipe proves that monkey bread is delicious whether savory or sweet! Try Ree's Cheesy Monkey Bread as a side dish, snack, or appetizer.

Provided by Ree Drummond

Categories     appetizers    baking    brunch    comfort food    side dish    snack

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 4

1 1/2

sticks (12 tablespoons) salted butter, melted and cooled slightly

3

7.5-ounce cans buttermilk biscuits (not the flaky kind), cold 

8 oz.

dill havarti cheese, shredded 

1/2 c.

chopped fresh parsley 

Steps:

  • Preheat the oven to 350˚. Generously brush a 14-cup tube pan or Bundt pan with some of the melted butter (do not use a pan with a removable bottom or the butter might leak out). Open all the cans of cold biscuits and cut the biscuits into quarters. Toss the cheese and parsley together in a large bowl. Arrange half the biscuit pieces in the bottom of the pan, covering most if not all of the bottom. Drizzle with half of the remaining melted butter. Sprinkle with half of the cheese mixture. Layer the remaining biscuit pieces over the top and drizzle with the remaining melted butter. Sprinkle with the remaining cheese mixture. Bake until puffed, set and deep golden brown, 25 to 30 minutes. Let cool in the pan on a rack for 10 to 15 minutes, then invert onto the rack while still warm. Re-invert onto a cutting board or platter and serve cheese-side up. The bread is best served warm.

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PIONEER WOMAN'S MONKEY BREAD RECIPE - FOOD.COM
Wow wow wow. Clearly, USC alums can cook ;) Loving this easy, simple and oh so delicious and gluttonous treat! This calls for a bundt pan but I've successfully cut the recipe in a third and used a loaf pan.
From food.com
Reviews 5.0
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