Monkey Bread Make At Night Bake In Morning Recipes

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QUICK AND EASY MONKEY BREAD



Quick and Easy Monkey Bread image

This is a very easy bread to make. Monkey bread also has been called Bubble Bread and Pull Apart Bread.

Provided by MARBALET

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 7

24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
¼ cup white sugar
2 teaspoons ground cinnamon
½ cup chopped walnuts
½ cup melted butter

Steps:

  • The night or several hours before, grease and flour a 9 or 10 inch 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 brown sugar and pudding mix over first layer of rolls. 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 over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 59.6 g, Cholesterol 22.6 mg, Fat 14.5 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.9 g, Sodium 483.7 mg, Sugar 30.9 g

MONKEY BREAD



Monkey bread image

This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Brunch, Dessert, Treat

Time 1h50m

Number Of Ingredients 18

200ml semi-skimmed milk
85g unsalted butter
2 large eggs
550g strong white bread flour , plus extra for kneading if doing it by hand
2½ tsp fast-action dried yeast
50g golden caster sugar
oil , for greasing
125g unsalted butter , plus extra for greasing
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
225g light muscovado sugar
140g pecans , toasted then roughly chopped
100g icing sugar , sifted
½ tsp vanilla extract
1 tbsp semi-skimmed milk
pinch of ground cinnamon
2 tbsp unsalted butter , melted

Steps:

  • Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
  • To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
  • Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
  • Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
  • Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
  • Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

OVERNIGHT MONKEY BREAD



Overnight Monkey Bread image

A delicious pull apart sweet roll recipe that is prepared the night before and baked in the morning.

Provided by makeyourmeals

Number Of Ingredients 5

1/4 cup of chopped pecans
24 frozen dinner rolls
1 small box cook and serve butterscotch pudding
1/2 cup butter
3/4 cup brown sugar

Steps:

  • Sprinkle pecans in a greased bundt pan.
  • Place frozen dinner rolls into pan.
  • Sprinkle with butterscotch pudding.
  • In a small saucepan melt the butter and stir in brown sugar. Pour over rolls.
  • Cover with plastic wrap and let sit on counter overnight.
  • In the morning, preheat the oven to 350°F. Place a cookie sheet on the bottom rack and then bake the monkey bread on a lower rack for 30 minutes.
  • Remove from oven and let it rest for 5 minutes.
  • Place a large plate over the top of the monkey bread and flip over.
  • Pull apart to eat.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

GRANNY'S MONKEY BREAD RECIPE



Granny's Monkey Bread Recipe image

Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike. Be careful, this recipe is dangerously addictive.

Provided by Krissy Allori

Categories     Breakfast

Time 45m

Number Of Ingredients 5

24 ounces refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons cinnamon (or you can use pumpkin pie spice)
1 cup butter (salted or unsalted)
1/2 cup brown sugar (packed )

Steps:

  • Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
  • Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
  • Heat syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
  • Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.
  • Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.

Nutrition Facts : ServingSize 12 g, Calories 260 kcal, Carbohydrate 29 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 201 mg, Sugar 25 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 BREAD I



Monkey Bread I image

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Provided by LuAnn Connolly

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h

Yield 15

Number Of Ingredients 7

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  • Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  • In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g

MONKEY BREAD - MAKE AT NIGHT, BAKE IN MORNING



Monkey Bread - Make at Night, Bake in Morning image

Make at night, bake in morning! My oven has a delay-start function, so I can schedule the rolls to be ready when I wake. It's great to wake up to them! When I need to bring baked goods to breakfast events, I like to make these since all work is done the night before.

Provided by AngieME

Categories     Breakfast

Time 35m

Yield 1 batch, 8 serving(s)

Number Of Ingredients 5

18 frozen rhodes regular white dinner rolls
0.5 (3 ounce) package butterscotch pudding (cook n' serve variety)
3/4 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans (optional, but not optional for me...I use about 1 cup)

Steps:

  • Spray bundt pan with Pam and put pecans in bottom.
  • Put in the 18 frozen dinner rolls.
  • Sprinkle pudding powder over the rolls.
  • Melt butter, mix the sugar into it, and pour on top.
  • Let it sit uncovered overnight (I put it in my oven). It rises by morning.
  • Bake at 350 deg F for 25-30 min, until top is golden brown.
  • Let it sit in the pan for at least 5 min to set up. Note: If you invert the pan too soon, the gooey yumminess will run to the bottom of the rolls & be a mess. If you invert the pan too late (like at 20 minutes), the gooey yumminess will end up mostly on the top of the rolls. So aim for 5-10 minutes of rest before inverting pan on a large platter.
  • My oven has a delay-start function, so I can schedule the rolls to be ready when I wake. It's great to wake up to them! Sure, my oven isn't preheated when I do this, but that's ok!

MAKE-AHEAD MONKEY BREAD



Make-Ahead Monkey Bread image

Frozen bread dough makes this ooey-gooey breakfast treat a snap to make. I have used this for Christmas because I can prepare it the night before, which allows me to join the family in seeing what Santa left under the tree.

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 servings).

Number Of Ingredients 7

3/4 cup packed brown sugar
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup butter
20 frozen bread dough dinner rolls, quartered
1 teaspoon lemon juice

Steps:

  • In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 383 calories, Fat 17g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 429mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 3g fiber), Protein 7g protein.

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