SMALL BATCH MONKEY BREAD RECIPES
MONKEY BREAD FOR TWO | JUST A PINCH RECIPES
I didn't want to make a large Monkey Bread for just my Husband and I, so I experimented with just 1 can of Grands Butter Biscuits...this is what I came up with
Provided by Meg Terhar Hill @pjgourmeg
Categories Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 5
Steps:
- In a small baggie combine sugar and cinnamon
- cut up each biscuit into 4 parts, you will have 16 biscuit pieces
- spray bunt pan with a buttery Pam or Crisco non stick spray, drop each biscuit piece into sugar and cinnamon mixture and place in bunt pan randomly
- melt butter in small metal measure cup(I love my metal measuring cups for this reason) add your brown sugar to the butter, when butter and brown sugar are combined, pour this over the biscuit pieces
- in a 350 preheated oven, bake for 20 mins
- cool in pan 10 mins then turn out onto large plate and dig in while its warm, you can put a bit of butter on top for extra yumminess
CHOCOLATE MONKEY BREAD RECIPE {SMALL BATCH} | FOODTALK
Provided by Kathleen | The Fresh Cooky
Total Time 75 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 9
Number Of Ingredients 10
Steps:
- THE NIGHT BEFORE -> Spray a baking sheet with oil or baking spray and lay out bread dough rolls on baking sheet, 2-3 inches apart. Cover with sprayed plastic wrap and allow to thaw in the refrigerator overnight.
- NEXT MORNING | Grease a bundt pan well! For a Small Batch I used this 6 cup bundt pan, double the bread rolls for a 10-12 cup bundt pan (see notes on doubling).
- Chop or break chocolate into nine 1/4 oz (roughly) squares and set aside. Flatten bread rolls into circles; placing 1 chocolate piece in the center of each. Folding dough over, pinch edges to seal well, return to the baking sheet until you finish all of the rolls.
- Melt 1/4 cup butter and remove from heat, placing 1/2 cup sugar into a bowl. Dip each chocolate filled dough ball in the melted butter, then roll in the sugar and return to the baking sheet.
- Place brown sugar, butter chunks and bourbon (or heavy whipping cream) in a small saucepan over medium heat. Stirring constantly until it comes to an easy boil, reduce the heat to simmer and cook stirring for 3 minutes.
- Pour half of the caramel into greased 6 cup bundt pan (or if doubling, into a 10-12 cup bundt pan). *I also toss in the extra pieces and crumbs from the chopped chocolate into the bottom caramel. Layer with half the dough balls; pour a little more caramel, then place rest of dough balls and pour any remaining caramel. Cover with sprayed plastic wrap, let rise in warm place until doubled, about 45 minutes.
- Preheat Oven to 350°F and place bundt pan on baking sheet (in case of spillage). Bake on middle rack for about 40-55 minutes until lightly brown on top. Cover loosely with foil for last 10-15 minutes if browning too quickly. Cool in pan for 5-10 minutes, then place serving plate on top of bundt pan and invert, removing the bundt pan.
- Melt chocolate in small saucepan (heavier is better) over low heat, remove from heat; stir in bourbon and vanilla until smooth. Drizzle glaze over warm bread. I do not typically make the chocolate glaze, but I have drizzled a little chocolate sauce over the top! YUM!
- Keep in an airtight container or well sealed on counter for 3-5 days, in the refrigerator for up to 7 days and may be frozen up to 3 months.
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