Gorilla Bread For Little Monkeys Recipes

MONKEY AND GORILLA BREAD

Steps:

• .::||Monkey Bread Instructions||::.
• Butter and flour a bundt pan and set aside. Preheat oven to 350°F.
• Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture.
• Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts.
• Line the bundt pan with biscuits and pour butter mixture over them.
• Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
• .::||Gorilla Bread Instructions||::.
• Butter and flour a bundt pan and set aside. Preheat oven to 350°F.
• Combine sugar and cinnamon.
• Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit.
• Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon.
• Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat.
• Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits.
• Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
• Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
• Place the Monkey on the Gorilla's back and enjoy!

MONKEY AND GORILLA BREAD

Steps:

• Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
• Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
• Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
• Butter and flour a bundt pan. Preheat oven to 350 degrees F.
• Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
• Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.

GORILLA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tube pan.
• Cut bread dough apart 2 1/2-inch pieces. Chop cream cheese into 1/2-inch cubes. Flatten the same number of dough pieces into small circles as you have pieces of cream cheese (reserve remaining dough). Fold a piece of cream cheese into each flattened dough circle and pinch the seams closed. Roll all the filled and unfilled pieces of dough into balls.
• Combine sugar with cinnamon in a bowl and roll all the dough balls in the cinnamon sugar; set aside. Bring butter and brown sugar to a boil in a saucepan, reduce heat, and simmer for 1 minute.
• Layer half the filled and unfilled dough balls with half the walnuts and raisins in the prepared tube pan; pour half the brown sugar syrup over the mixture. Layer remaining dough balls, walnuts, and raisins into the pan and pour remaining syrup over the gorilla bread.
• Bake gorilla bread in the preheated oven until golden brown and the dough has baked through, 35 to 45 minutes. Let bread cool in the pan for 10 minutes before turning out onto a serving platter. To serve, pull the bread apart.

GORILLA BREAD FOR LITTLE MONKEYS

Steps:

• Grease a Bundt or tube pan with BUTTER; set aside.
• Pre-heat oven to 400*.
• Remove biscuits from tube, flattening each round.
• Cut cream cheese brick into 30 small squares; set aside.
• In a small bowl, mix white sugar & cinnamon; set aside.
• Mix melted butter and brown sugar in another small bowl--it will be grainy; set aside.
• ASSEMBLE: place one cheese square into center of each flattened biscuit.
• Wrap biscuit dough around each cheese square, pinching edges; roll biscuit ball in dipping cinna-sugar; load into prepared pan.
• When you have one layer in the pan, sprinkle about 3 tablespoons of the drizzling butter-sugar mixture over those biscuit balls.
• Continue with the next layer & some drizzling mixture, finishing with the drizzling mixture at the top.
• Pop the pan into the oven for about 30 minutes -- dough should still be just a teensy doughy (not completely dry).
• Flip out of pan immediately; cool.
• Best if served while luke-warm.

GORILLA BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix granulated sugar and cinnamon.
• In a sauce pan, melt the butter and brown sugar over low heat, stirring well; set aside.
• Cut the cream cheese into 20 equal cubes.
• Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
• Sprinkle 1/2 cup of the nuts into the bottom of a bundt pan. Place half the prepared biscuits on top of the nuts.
• Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits, and sprinkle on 1/2 cup nuts.
• Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour the remaining butter mixture and sprinkle with remaining nuts.
• Bake for 30 minutes and then remove from oven and let cool 5 minutes.
• Place a plate on top and invert.

MONKEY BREAD

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.

SLOW-COOKER MONKEY BREAD

Steps:

• Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.