Canadian Yummy Maple Monkey Bread Recipes

CANADIAN - YUMMY MAPLE MONKEY BREAD

Steps:

• In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.
• Heat milk, water and 5 tablespoons butter until very warm (120F-130F). Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough.
• Knead on floured surface until smooth, about 6 minutes. Cover let rest 10 minutes.
• Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip balls in butter.
• Layer evenly on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, ½ cup nuts,16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup.
• Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
• Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking.
• Invert on serving plate.

EASY MAPLE BACON MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan with cooking spray.
• Mix white sugar, pudding mix, and cinnamon together in a 1-gallon resealable plastic bag. Add the quartered biscuits and shake until well coated. Toss in the bacon and shake well to distribute. Transfer biscuits to the prepared tube pan. Save the sugar-cinnamon mixture left in the bottom of the bag.
• Melt butter in a small saucepan over medium heat. Stir in dark brown sugar, maple syrup, and salt. Bring mixture to a boil and carefully stir until it begins to foam, about 1 minute. Pour the saved sugar-cinnamon mixture into the saucepan and stir until dissolved, 2 to 3 minutes. Pour the melted sugar mixture over the biscuits in the tube pan.
• Bake in the preheated oven until the biscuits are puffed up and cooked through, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.

EASY MAPLE PECAN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
• Combine the sugar and cinnamon in a gallon sized plastic bag.
• Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
• In a small bowl, combine melted butter, brown sugar, and maple syrup.
• Spoon the mixture evenly over the biscuit pieces.
• Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.

MAPLE BACON MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat.
• Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
• Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
• Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
• Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.