BUTTERSCOTCH MONKEY BREAD

BUTTERSCOTCH MONKEY BREAD
INGREDIENTS

• 1 package dry butterscotch pudding mix
• 3/4 cup sugar
• 1 tablespoon cinnamon
• 1/2 cup chopped nuts
• 1/2 cup butter, melted
• 3 (10 oz) tubes refrigerator biscuits

MONKEY BREAD INSTRUCTIONS
In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of biscuits into the butter, then roll in the pudding mix; cover and shake.
Remove biscuit pieces and place in a greased fluted tube pan.
Continue until all biscuits are in the pan. Bake in a preheated 350°F oven for 30-35 minutes.
Cool in pan on a wire rack for 30 minutes. Enjoy the monkey bread !

QUICK MONKEY BREAD

QUICK MONKEY BREAD

INGREDIENTS

• 1 package frozen (yeast) dinner rolls
• 1 package regular butterscotch pudding
• 1/4 cup chopped nuts
• 3/4 cup brown sugar
• 6 tablespoons melted butter

MONKEY BREAD INSTRUCTIONS
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.

Cover with towel and let rise over night or at least 8 hours.

Bake 350°F for 45 min to 1 hour.

COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.

TATIANA'S MONKEY BREAD

TATIANA'S MONKEY BREAD
INGREDIENTS

• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 4 pkg.(10 biscuits each) refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 1/2 cup butter, melted

INSTRUCTIONS
Preheat oven to 350°F degrees. Sprinkle pecans in bottom of well greased 10-inch fluted tube pan; set aside.

In a small bowl stir together granulated sugar and cinnamon. Cut biscuits into quarters. Roll each biscuit piece in the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. In a small bowl stir together brown sugar and melted butter; pour over biscuits.

Bake for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. Cool in pan on wire rack for 10 minutes.

Invert onto a serving platter. Serve warm.

Serves 10.

Blueberry Monkey Bread Recipe

Blueberry Monkey Bread Recipe
A nice monkey bread recipe to try !
Ingredients

* 2/3 cup white sugar
* 1 tablespoon ground cinnamon
* 4 (10 ounce) cans refrigerated buttermilk biscuit dough
* 1 1/4 cups frozen blueberries, dry pack
* 2/3 cup white sugar
* 10 tablespoons margarine
* 1 teaspoon vanilla extract
* 1 tablespoon ground cinnamon
* 1 cup frozen blueberries, dry pack

Monkey Bread INSTRUCTIONS

1. First of all preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
2. And then mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
3. Next is to place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
4. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
5. Bake for 65 minutes or until done. Lift or turn out onto a cake plate. The monkey bread recipe is ready...enjoy the bread. Nice !
monkey-bread-recipe

PULL-APART (MONKEY) BREAD

PULL-APART (MONKEY) BREAD

Monkey Bread Recipe INGREDIENTS

• 2 cups milk
• 1/3 cup sugar
• 1/2 cup shortening
• 1/4 cup warm water
• 1 pkg active dry yeast
• 5 cups all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. salt
• 1/2 cup butter, melted

Monkey Bread Recipe INSTRUCTIONS
Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.

Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).

Stir in yeast mixture and 3 cups flour. Beat until smooth.

Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.

Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.

Preheat oven to 350°F.

Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.

Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.

Arrange in layers in a Bundt pan, tube, or monkey bread pan.

Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.

The monkey bread may be served either sliced or pulled apart. The monkey bread recipe is best served while still warm from oven.
monkey-bread-recipe-2

MONKEY BREAD RECIPE 2

MONKEY BREAD RECIPE 2
A nice monkey bread recipe to try !

Monkey Bread Recipe INGREDIENTS

• 4 cans refrigerator biscuits (about 40)
• 1 1/2 tablespoons cinnamon
• 1/2 cup butter
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1/2 cup pecans, raisins and/or coconut, if desired

Monkey Bread Recipe INSTRUCTIONS
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down and the monkey bread recipe is ready to serve...enjoy it hot !
monkey-bread-recipe

Monkey Bread Recipe I

Monkey Bread Recipe I

Ingredients for Monkey Bread Recipe

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

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. 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.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. 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.And the Monkey bread recipe is ready to serve...nice !

monkey-bread-recipe