Confetti Monkey Bread Recipes

CONFETTI MONKEY BREAD

Steps:

• For the dough: Grease a large bowl with butter and set aside.
• Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook.
• Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute.
• Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl.
• Add in the sprinkles and mix until mostly distributed, about 30 more seconds.
• Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface.
• Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.)
• For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside.
• Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F.
• Punch the dough down by pushing your fist into the center and then start pulling the edges into the center.
• Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over.
• Repeat this process twice more, or until you have used all the dough and butter mixture.
• Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly.
• For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.)
• Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate.
• Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles.

PULL-APART CONFETTI BIRTHDAY CAKE BREAD

Steps:

• For the pull-apart bread: Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan with nonstick cooking spray.
• Separate the biscuits and cut into quarters. Put the rainbow sprinkles in a large resealable plastic bag, add the biscuit pieces and shake until coated. Add the brown sugar, cinnamon and 1/2 cup of the granulated sugar. Seal the bag and shake until everything is mixed. Pour the pieces into the prepared pan and set aside.
• Heat the butter with the remaining 1/2 cup granulated sugar in a saucepan over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Mix in the almond extract. Pour the mixture over the biscuit pieces.
• Bake until the top of the bread is golden, about 30 minutes. Cover with foil and continue to bake until cooked through, an additional 5 to 10 minutes. Let cool.
• For the frosting: Mix the confectioners' sugar, cream cheese, butter and salt in a medium bowl. Add the vanilla and 2 tablespoons of the milk and mix until smooth. Add another tablespoon of the milk if the frosting's too thick.
• Spread the frosting on top of the cake and garnish with the rainbow sprinkles.

BACON MONKEY BREAD

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon until crisp; drain. Combine bacon with cheese and, if desired, onion and green pepper. Cut biscuits into quarters; add to bacon mixture. Stir in butter and toss to coat. Transfer to a greased 10-in. tube pan., Bake until browned, about 30 minutes. Cool 10 minutes before inverting onto a serving platter. Refrigerate leftovers.

MONKEY BREAD MADE EASY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
• In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
• Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
• Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

PECAN PIE MONKEY BREAD

Steps:

• 1. Preheat the oven to 350°F. Coat a 12-cup fluted Bundt® cake pan with cooking spray.
• 2. Place ½ cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
• 3. In a small bowl, whisk the honey, butter, vanilla, and remaining ¼ cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
• 4. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.

CONFETTI BREAD

Steps:

• Add the ingredients to bread machine according to the manufacturer's instructions.
• Select basic white cycle and crust setting.
• NOTE: Dough may appear stiff at first until the vegetables have released some of their liquid during the kneading cycle.
• Watch closely; it may be necessary to add 1 to 3 tablespoons additional flour.
• If you prefer, you can use the dough setting on your machine and bake in a conventional oven at 350 degrees F until golden brown.