Monkey Balls Recipe 445

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MONKEY BALLS



Monkey Balls image

Despite the name, these sweet, gooey treats are AWESOME!!! Best when eaten day of making, but can be reheated in the microwave several days later to taste just as great. Every time I make these, I just can't resist ripping off a chunk every time I walk by them. They disappear quickly!! I don't add nuts because my family doesn't care for them, but I'm sure it's equally as great wit

Provided by Manda

Categories     Breads

Time 1h5m

Yield 1 bundt loaf

Number Of Ingredients 5

2 loaves frozen white bread dough, thawed (not raised)
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter or 1/2 cup margarine, melted
chopped pecans (optional) or chopped walnuts (optional)

Steps:

  • Knead dough.
  • Mix sugar and cinnamon in small bowl.
  • Pinch off dough into walnut-size balls.
  • Roll in melted butter, then in sugar-cinnamon mixture.
  • Place in butter-greased bundt or angel food pan, in layers.
  • Sprinkle nuts over each layer, if desired.
  • Pour remaining butter and sugar over top.
  • Let rise, about 10 minutes.
  • Bake in 325 degree oven for 35 to 45 minutes.
  • Invert onto plate while still warm.

STICKY MONKEY BRAINS



Sticky Monkey Brains image

This gooey cinnamon pull apart recipe will impress everyone in your family! It is an easy (and I mean EASY), fast, and tasty modification of my boyfriend's grandmother's monkey brain recipe. I use 6 small Bundt pans instead of one big one so the cinnamon balls are more gooey :)Fun to make and even more fun to eat!

Provided by SUGISUGI

Categories     Bread     Yeast Bread Recipes

Time 30m

Yield 6

Number Of Ingredients 6

3 (7.5 ounce) packages refrigerated biscuit dough
⅓ cup white sugar
2 teaspoons ground cinnamon
½ cup chopped pecans
½ cup butter, melted
½ cup brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans.
  • In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
  • Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls.
  • Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.

Nutrition Facts : Calories 631.6 calories, Carbohydrate 70.9 g, Cholesterol 41.7 mg, Fat 36.3 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 1176.4 mg, Sugar 31.1 g

GRANDS!™ MONKEY BREAD



Grands!™ Monkey Bread 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

Categories     Side Dish

Time 1h5m

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, Carbohydrate 61 g, Cholesterol 30 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 33 g, TransFat 0 g

MONKEY BALLS RECIPE - (4.4/5)



Monkey Balls Recipe - (4.4/5) image

Provided by Tricia33

Number Of Ingredients 15

Sweet Dough
1 package instant dry yeast
1/2 c (118 ml) water at 110F (44C)
1/3 c (66 g) sugar
1/2 c (118 ml) milk, warmed
1/3 c (78 g) butter, melted and cooled to room temp
1 egg, beaten and at room temp
1 tsp salt
3 1/2 to 4 c (438 to 500 g) flour
Monkey Ball Filling
It's completely fine to simply fill the balls with a dry mix of cinnamon and sugar, but I used the following combination. What can I say - I was channeling my inner Paula Dean!
1/4 c (59 g) butter, softened
2 tsp cinnamon
1/4 c (36 g) brown sugar
1/2 tsp vanilla

Steps:

  • Combine the yeast, water and sugar and let set about five minutes until the yeast is activated. Mix in the milk, butter, egg and salt, and begin adding the flour in about 1/2 c (71 g) increments until it hold together. Turn out onto a well-floured surface and knead about fifteen minutes, adding more flour as needed. Place into a well-oiled bowl, cover and let rise in a warm place until doubled, about an hour. Make filling (below) while the dough rises. After the dough has risen, dump it onto a lightly floured surface. Gently flatten the dough with your fingers to redistribute the air slightly. Pinch off a walnut-sized ball of dough, then flatten into a round. Fill with about a 1/2 tsp of filling (below) or sprinkle the center with cinnamon and sugar. Fold up edges into a ball shape, pinching seams to seal. Set on a lightly floured tray and cover. Repeat until all of the dough is gone, then place the formed monkey balls in the fridge overnight, or at least 8 hours. After the dough has rested, place it in an cool oven, along with a small boiling pan of water. Wait half an hour for the dough to warm and rise slightly. Meanwhile, heat oil to 365F (185C) and prepare a cooling rack by resting it upside down on a pile of paper towels to soak up excess oil. After dough has risen for the final time, gently move two or three at a time to the hot oil. Fry about a minute on each side, then remove to cooling rack over towels, flipping after about 15 seconds to a clean area. Allow to cool slightly, then enjoy! Monkey Ball Filling It's completely fine to simply fill the balls with a dry mix of cinnamon and sugar, but I used the following combination. What can I say - I was channeling my inner Paula Dean! 1/4 c (59 g) butter, softened 2 tsp cinnamon 1/4 c (36 g) brown sugar 1/2 tsp vanilla Beat the butter until slightly aerated and add the cinnamon and brown sugar. Beat until light, about five minutes, then add the vanilla. Whip briefly to combine, then use.

MONKEY BARS



Monkey Bars image

This recipe is like banana bread, but is a moist snacking cake. Apple juice can be substituted for the rum, and pecans for the walnuts.

Provided by LizzyBean

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h45m

Yield 16

Number Of Ingredients 14

½ cup raisins
1 ½ tablespoons dark rum
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
¾ cup brown sugar, packed
½ cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 egg whites
⅓ cup chopped walnuts
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. Place the raisins and rum in a microwave-safe bowl. Place in the microwave and cook on High for 1 minute. Set aside until needed.
  • Stir the flour, baking powder, baking soda, and salt together in a mixing bowl. In another mixing bowl, beat the butter and brown sugar together until light and fluffy. Beat in the banana, buttermilk, vanilla, and egg whites until well blended. Gradually add the flour mixture, beating just until combined. Stir in the raisin mixture and walnuts. Spread the batter into the prepared pan
  • Bake in preheated oven until the top is golden, about 30 minutes. Cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. Dust with powdered sugar.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 22.8 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 2 g, Sodium 121.2 mg, Sugar 14.7 g

CHOCOLATE BOURBON PECAN MONKEY BREAD



Chocolate Bourbon Pecan Monkey Bread image

Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 18 servings.

Number Of Ingredients 18

3/4 cup butter, divided
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons bourbon or whiskey
4-1/2 to 5 cups all-purpose flour
1-1/4 cups sugar, divided
3/4 teaspoon salt
2 semisweet baking chocolate bars (4 ounces each) plus 1 ounce, broken into 1/4-ounce pieces (36 pieces total)
BOURBON CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup bourbon or whiskey
1 cup chopped pecans
BOURBON CHOCOLATE GLAZE:
1 semisweet baking chocolate bar (4 ounces), chopped
1/4 cup bourbon or whiskey

Steps:

  • Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.

Nutrition Facts : Calories 445 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 174mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

SALTED MONKEY BALLS



Salted Monkey Balls image

Your friends and family are going to gobble these little balls up. The soft peanut butter and banana filling is the perfect match for the salted chocolate outer shell. These are so good!

Provided by Rachel Ratliff

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 5

2 large bananas, mashed (I like frozen)
2 c peanut butter
2 c powdered sugar
1/2 pkg chocolate almond bark
kosher salt

Steps:

  • 1. in a stand mixer, blend bananas and peanut butter. Add powdered sugar. Mix well. It will still be kinda sticky.
  • 2. Using a small (1oz) cookie scoop, scoop balls. Place 1 inch apart onto parchment lined cookie sheets that fit in your freezer. Balls will spread slightly.
  • 3. Freeze for 2-3 hrs.
  • 4. Reshape balls by rolling between your palms. Replace onto parchment/cookie sheets, return to freezer for 24 hrs. Balls must be completely frozen before dipping. If not, they'll melt in the chocolate and leave bits ruining the smooth finish of the chocolate.
  • 5. Melt chocolate in double boiler.
  • 6. Work quickly and in small batches. Leave most balls in the freezer until ready for them. Use a toothpick to gently pick one ball and dip into chocolate. Use a spoon to cover the top. Gently jiggle the ball to assist excess chocolate to drip off. (Too much and it'll pool below the ball.) Place on another parchment/cookie sheet. Sprinkle a small amount of kosher salt. Leave the toothpick in while you dip/sprinkle the next ball.
  • 7. Back to the ball before, gently twist the toothpick out.
  • 8. With the clean end of a toothpick (or fresh one) take a small dab of melted chocolate and seal the hole. Sprinkle more salt if you like.
  • 9. Note: If you don't seal it, the filling with "worm" its way out. Repeat steps 6-8 until all balls are coated.
  • 10. Once the chocolate is set, transfer balls into a sealable container. Place in fridge for 2-3 hrs.

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