Make Ahead Monkey Bread Recipes

MONKEY BREAD I

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.

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.

MAKE-AHEAD MONKEY BREAD

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.

MAKE-AHEAD MONKEY BREAD

Steps:

• About 8 hours before serving, or night before, combine first two ingredients in a bowl.
• Remove 24 frozen dough balls from freezer and wet them slightly before adding to sugar/cinnamon mixture.
• Stir to coat and dump into a bundt pan sprayed with cooking spray.
• Melt butter and add remaining ingredients in a small bowl and pour over dough.
• Cover with a towel and let rise 8 hours or overnight.
• Bake 350 for about 30 minutes.
• Place large plate on top and invert bread onto plate.
• Let cool only long enough that you don\'t get burned - this is best when hot.
• For dough balls: defrost one store-bought frozen bread dough loaf just until it can be cut through it with a knife (about 1 1/2 hours), then divide into 24 equal pieces and then freeze and store in ziploc bag until needed.

MONKEY BREAD FROM SCRATCH

Steps:

• Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.
• Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
• Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
• Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.