WHAT IS MONKEY BREAD MADE OF RECIPES

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GRANDS!™ MONKEY BREAD RECIPE - PILLSBURY.COM



Grands!™ Monkey Bread Recipe - Pillsbury.com image

If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart—just the thing you’d want to eat for breakfast or dessert (or both!).

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : 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

5 INGREDIENT MONKEY BREAD | I AM BAKER



5 Ingredient Monkey Bread | I Am Baker image

5 Ingredient Monkey Bread is an ooey-gooey pull-apart roll with a caramel glaze that is as easy to make as it is yummy!

Provided by Amanda Rettke--iambaker.net

Categories     Breakfast

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 6

20 Rhodes dinner rolls, (frozen)
1 package (3.5 ounces) COOK & SERVE butterscotch dry pudding mix, (do not use instant)
½ cup (1 stick, 113g) melted butter
¾ cup (150g) brown sugar
1 teaspoon cinnamon
chopped nuts, (optional)

Steps:

  • Spray a 10-inch bundt pan with nonstick cooking spray.
  • If adding nuts, sprinkle them in the pan.
  • Add twenty frozen rolls around the pan.
  • Evenly spread the dry pudding mix over rolls.
  • In a medium bowl combine melted butter, brown sugar, and cinnamon. Pour evenly over rolls.
  • Leave on the counter, uncovered, overnight. (If you want to cover the rolls, spray a piece of plastic wrap with non-stick spray and loosely place it over the pan.)
  • When ready, preheat the oven to 350°F. Bake for 25-30 minutes. (If the top is getting too brown, loosely cover with aluminum foil.)
  • Immediately invert rolls onto a large plate. Serve and enjoy!

Nutrition Facts : Calories 301 kcal, ServingSize 1 serving

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