I'm looking for a Monkey Bread recipe. I want to serve it on Christmas morning. Does anyone have a good one or a link to a good recipe?
TIA
Leslie

I don't really have a written recipe for this, but this is what I do:

What you Need:
Canned Bisquits (I buy just the cheap simple ones)
Butter
Cinnamon
Sugar

First, I combine equal amounts of cinnamon and sugar...I just try to judge how much I will need for how many bisquits I use.

Next, I melt the butter. I just do this in the microwave. In the mean time, I cut the bisquits in 4ths.

Dip the Bisquits in the butter and then into the cinnamon/sugar mixture.

Press close together in the pan. I usually use a loaf pan and push together as much as possible. Then just bake until bisquits are done. (Bake at the temperature the bisquits would normally be baked at.)

Hope this makes sense. It is very yummy and very easy to make!

This recipe is very similar to Monkey Bread, but it has blueberries in it. It's from Paula Deen and it's FABULOUS- my kids love it. Just wanted to share it to give you more options, and in case you have blueberry lovers, too!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30515,00.html?rsrc=search

Canned Bisquits
Butter (1 stick)
Cinnamon 2 tbl.
Sugar 2 tbl.
nuts 8oz (walnuts cushed)


pure 1/2 stick of melted butter into the bottom of a bunt pan & and nuts
cut the bisquits into 4's roll in a ball
melt sugar
dip bisquits into 1/2 stick of melted butter than into the cinnamon/sugar mixture
bake until bisquits are done
I sometimes make a glaze and pour over

Good Luck!

I do basically the same as above. Except I make a larger one. I make it in a Bundt pan. I take a 4 pack of the biscuits and cut each biscuit into 4 pieces, dip in melted butter then in the cinsugar and then place in the pan, I start overlapping on the bottom layer then the next layer I cover the flaps where they meet so that there is never a break and I continue to work up until all is covered and full. At this time I take a punch the dough down to release all the air bubbles and then I take and mix the remaining cinsugar with the rest of the melted butter (can't use either again for anything else anyway due to cross contamination issues) and stir it up to combine it and then I pour that over the dough and bake until done.

When done, I let cool in the pan for a bit then turn out onto a plate and then I melt a little more butter and mix up a little more cinsugar mixture and mix them together and pour that over the finished bread. It makes one big sticky mess but is delicious!!!!!

SPRAY YOUR PAN BEFORE BAKING even if the biscuit package says ungreased sheet I'd still spray or butter the dish a little bit to insure it releases

Thanks, Ladies! Dumb question, when placing the biscuits, do you put the cinsugar side down or up? Those recipes sound great and I'll probably used one of them!
Leslie

I think this has to be the ALL TIME BEST RECIPE EVER!!!! I could eat this stuff everyday if it didn't add on the pounds . It is so gooey and delicious. It does not taste like butterscotch, so don't let it scare you off. It makes such a difference though. I will never try another recipe as long as I live for monkey bread, I LOVE LOVE LOVE it!!!!! I believe that my mom found it on allrecipe.com. It had 83 ratings of 5 stars when she sent it to me back in May.


24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 oz) pkg instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter

Directions: The night or several hours before, grease and flour a 9 or 10 in. tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer. Place on counter and do not cover. Next morning, or after is has risen, bake in preheated oven of 350 degrees F (175 degrees C) for 30 minutes. Let stand a few minutes and turn pan over onto serving platter. YUMMY!!!!!!!!!!!!!


Tips: After 15 minutes, put foil over the top. I cut each dinner roll (with scissors is fine) in 3rds or 4ths. I find it works a little better although I don't have a good explanation of why. I like to make extra sugar mixture and butter to make sure it's nice and gooey. You can mix both sugars together and then roll each piece of dough in it before placing in the pan for assurance of an even coat (optional rolling in butter before sugar is good too).

i do mine about the same...canned bisq cut into 4ths..but what i do different is this...

i put cinn and sug in a zip bag and as i cut my bisq i put them in the bag too...shake it up and then put them in a WELL buttered bunt pan that has been sprinkled w/ cinn sug...

i dont use any butter other then what is on the pan

they come out gooey and carmalize YUMMY!!

This sounds really yummy everyone! I will have to try it!
I printed out at work on pre-punched paper. I think that everyone should own this type of paper if you are printing off of CC It's already punched for you with 3 holes to fit in a binder.
Plus it's a timesaver when you don't have to pull out the hole-punch and punch all the stuff you just printed out.

OK, sounds soo good, making me hungry! Now just a question, can you make this in advace to just bake in the AM, if so, how many days in advace do you think I can get away with? Thanks!!!!

Here is a good one.
http://allrecipes.com/recipe/monkey-bread-i/detail.aspx

I know you can do it the night before to let it rise...I'm not sure how far in advance, but I'm guessing that you could do it one night and leave it out to rise and then cover it with siran wrap and put it in the fridge. Once you put it in the fridge it will stop rising and just preserve. Don't quote me on this, but it is what I would assume would work. I would say up to a nights before.....?

I love monkey bread......I used to always make cinnamon rolls for breakfast on Christmas morning.....but now I"m starting a NEW tradition with monkey bread......tastes JUST like cinnamon rolls but so much more fun to eat....

Oh and for anyone interested there is something called Gorilla bread which is the same idea...but instead of cutting the biscuits you take a whole one and put a dollop of cream cheese on it and fold it in two so it makes a sort of cream cheese fill pocket......and then do the same thing as you would for monkey bread.....delicious twist on it!!

My recipe is a bit different from everyone else's. I don't dip my biscuits in butter, instead I melt the butter and cinnamon and sugar together and pour over the whole thing...

MONKEY BREAD
4 cans refrigerated biscuits (regular size, not GRANDS)
1 cup sugar
1 Tbl. cinnamon

Cut biscuits into 1/4's and roll each section in cinnamon sugar mixture. Place in bundt pan.

Boil together: 1 1/3 cup sugar,
1 1/2 sticks of butter or margaring
1 tsp cinnamon

Pour this mixture over cinnamon-sugar balls in bundt pan.
Bake at 350 for 35 minutes. Let stand for a few minutes and turn out carefully onto a plate.
Pluck and eat....sooooo delicious!

We did this with bits left over from brioche dough...lot's of additional granulated sugar, butter, raisins!

It's sooo yummy!!!

Thanks Doc_farms!!!

I made Brioche in my culinary class . . .what a good idea for Monkey Bread. The Brioche is so rich by itself. . .yummy!
Leslie

I made ALOT of monkey breads while working for Food Lion's bakery department. What I did was to dip all biscuit pieces in a bowlful of melted butter. Then, one piece at a time, I take it out and smothered it in a bowlful of mixed sugar and cinnamon.

I put it in a greased bundt pan and bake it for 15 minutes (commercial oven). Monkey bread is our #1 best seller in our bakery department. We make 20 each morning.

I tried it with caramel- YUM
grease pan
Pour 1/3 jar of caramel ice cream topping in pan
basic layout (about 2 layers)
Pour 1/3 jar
basic layout
top with last of caramel

You can add pecans in there too if you are a fan

I used the sugar free caramel and you coulnd't tell at all. I'm going to try it with splenda and the sugar free caramel for a diabetic friend. do you think that you could leave out the sugar and just use the cinnamon if using the caramel?