GRANNY'S MONKEY BREAD RECIPE
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
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
MONKEY BALLS RECIPE - (4.4/5)
Provided by Tricia33
Number Of Ingredients 15
Steps:
- Combine the yeast, water and sugar and let set about five minutes until the yeast is activated. Mix in the milk, butter, egg and salt, and begin adding the flour in about 1/2 c (71 g) increments until it hold together. Turn out onto a well-floured surface and knead about fifteen minutes, adding more flour as needed. Place into a well-oiled bowl, cover and let rise in a warm place until doubled, about an hour. Make filling (below) while the dough rises. After the dough has risen, dump it onto a lightly floured surface. Gently flatten the dough with your fingers to redistribute the air slightly. Pinch off a walnut-sized ball of dough, then flatten into a round. Fill with about a 1/2 tsp of filling (below) or sprinkle the center with cinnamon and sugar. Fold up edges into a ball shape, pinching seams to seal. Set on a lightly floured tray and cover. Repeat until all of the dough is gone, then place the formed monkey balls in the fridge overnight, or at least 8 hours. After the dough has rested, place it in an cool oven, along with a small boiling pan of water. Wait half an hour for the dough to warm and rise slightly. Meanwhile, heat oil to 365F (185C) and prepare a cooling rack by resting it upside down on a pile of paper towels to soak up excess oil. After dough has risen for the final time, gently move two or three at a time to the hot oil. Fry about a minute on each side, then remove to cooling rack over towels, flipping after about 15 seconds to a clean area. Allow to cool slightly, then enjoy! Monkey Ball Filling It's completely fine to simply fill the balls with a dry mix of cinnamon and sugar, but I used the following combination. What can I say - I was channeling my inner Paula Dean! 1/4 c (59 g) butter, softened 2 tsp cinnamon 1/4 c (36 g) brown sugar 1/2 tsp vanilla Beat the butter until slightly aerated and add the cinnamon and brown sugar. Beat until light, about five minutes, then add the vanilla. Whip briefly to combine, then use.
SALTED MONKEY BALLS
Your friends and family are going to gobble these little balls up. The soft peanut butter and banana filling is the perfect match for the salted chocolate outer shell. These are so good!
Provided by Rachel Ratliff
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. in a stand mixer, blend bananas and peanut butter. Add powdered sugar. Mix well. It will still be kinda sticky.
- 2. Using a small (1oz) cookie scoop, scoop balls. Place 1 inch apart onto parchment lined cookie sheets that fit in your freezer. Balls will spread slightly.
- 3. Freeze for 2-3 hrs.
- 4. Reshape balls by rolling between your palms. Replace onto parchment/cookie sheets, return to freezer for 24 hrs. Balls must be completely frozen before dipping. If not, they'll melt in the chocolate and leave bits ruining the smooth finish of the chocolate.
- 5. Melt chocolate in double boiler.
- 6. Work quickly and in small batches. Leave most balls in the freezer until ready for them. Use a toothpick to gently pick one ball and dip into chocolate. Use a spoon to cover the top. Gently jiggle the ball to assist excess chocolate to drip off. (Too much and it'll pool below the ball.) Place on another parchment/cookie sheet. Sprinkle a small amount of kosher salt. Leave the toothpick in while you dip/sprinkle the next ball.
- 7. Back to the ball before, gently twist the toothpick out.
- 8. With the clean end of a toothpick (or fresh one) take a small dab of melted chocolate and seal the hole. Sprinkle more salt if you like.
- 9. Note: If you don't seal it, the filling with "worm" its way out. Repeat steps 6-8 until all balls are coated.
- 10. Once the chocolate is set, transfer balls into a sealable container. Place in fridge for 2-3 hrs.
MONKEY BREAD I
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
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
CINNAMON MONKEY BREAD
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. -Lisa Combs, Greenville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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- Add the eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
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