Help Needed: Looking for a Monkey Bread Recipe!

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Discussion Overview

This thread centers around the search for monkey bread recipes, with participants sharing various personal experiences and recipes. There is a mix of inquiries about preparation methods and adaptations, as well as reflections on the popularity of monkey bread.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed difficulty in finding a monkey bread recipe and requested assistance.
  • Another participant shared a detailed recipe for Cinnamon Graham Monkey Bread, including specific ingredients and preparation steps.
  • One user mentioned a different recipe using biscuits, highlighting its simplicity and family-friendly nature.
  • Several participants discussed the possibility of using different baking vessels, such as deep dish bakers and sauté pans, for making monkey bread.
  • One participant noted that monkey bread is listed under "Pull-Apart Bread" in a specific cookbook.
  • Another participant shared their successful experience making monkey bread for a brunch, receiving positive feedback from guests.
  • Some users reflected on the recent surge in popularity of monkey bread, with one participant recalling their grandmother's version from years ago.
  • One participant described a unique preparation method involving a "mock" caramel sauce, sharing their experience with both oven and microwave attempts.
  • Several participants expressed varying opinions on different types of monkey bread, including cinnamon and garlic variations.

Areas of Agreement / Disagreement

Views differ on the best methods and recipes for making monkey bread, with no clear consensus emerging on a single preferred approach.

Contextual Notes

Participants shared a range of personal experiences and adaptations related to monkey bread, reflecting diverse cooking styles and preferences within the community.

Who May Find This Useful

Consultants looking for recipe ideas and variations for monkey bread may find the shared experiences and suggestions beneficial.

L
lisatx04
Messages
74
I know somewhere I saw a recipe for monkey bread. Now I can't find it and I have been asked to make it for a brunch. Anyone know where I can find it? I did a search on the board for it but was unable to locate it.

Thanks for your help!!

Lisa
 
I found this in one of the Stoneware Fluted Pan files here. :)

Cinnamon Graham Monkey Bread
1 ½ loaves frozen bread dough, thawed (or one package of white or Parker house rolls, thawed)
¼ - ½ cup melted butter or margarine
¾ cup granulated sugar
1/3 cup graham cracker crumbs
1/3 cup chopped walnuts or pecans (optional)
2 ½ teaspoons cinnamon (Pampered Chef Korintje cinnamon is the best)

Lightly grease Fluted Pan. Divide thawed loaf of dough into 24 equal pieces (16 pieces for the whole loaf and 8 pieces for the half loaf). If using rolls they are ready to use once they have been thawed. In a small bowl, combine sugar, cracker crumbs, nuts and cinnamon. Set aside. Dip each piece of dough in melted butter and then roll in sugar mixture. Make sure that the dough is coated generously with the sugar mixture. Place each piece of dough evenly in pan. Let the dough rise until double in size. Bake in a preheated 375 F oven for 30 - 40 minutes. The bread should be well browned and sound hollow when tapped on top. Remove from oven and let loaf cool in pan for 10 minutes. Remove from pan and serve.
 
This is not a Pampered Chef recipe, but it is delicious and very inexpensive. I have made it tons of times. When my kids were little they used to love to help too. I have made this in the fluted stoneware pan.

3/4 c sugar
1 tsp cinnamon (I substitute the cinnamon plus)
4 (8 oz) cans biscuits (the cheap ones work great)

Topping:

3/4 c butter
1 1/2 tsp. cinnamon
1 c sugar
nuts (optional) I usually leave out.

Cut biscuits in quarters and roll in sugar and cinnamon plus mixture; coat each piece. PLace in layers in greased Bundt cake pan. Sprinkle each layer with cinnamon mixture.

Heat topping until bubbly. Pour over top of biscuits. Bake at 350 degrees for 40 to 45 minutes. Cool on wire rack 5 minutes and remove from pan.
 
  • Thread starter
  • #4
Do you think I can make this in a deep dish baker? Would you grease the bottom of the stone?
 
It is listed as Pull-Apart Bread with TPC. Try looking it up that way.
 
lisatx04 said:
Do you think I can make this in a deep dish baker? Would you grease the bottom of the stone?
Click to expand...
YES-or the Stoneware Bundt Pan (I know that isn't the right name but I always forget the proper name-LOL!)
 
I make it in the 8" saute pan in the oven!
 
klsnyder said:
I make it in the 8" saute pan in the oven!
Click to expand...
Neat! Do you cook at the same temp and same amount of time?
 
The monkey bread recipe is in all the best cookbook.
It's not under monkey bread, but it's the same thing
 
I wonder how these would be in the microwave (in the fluted stone)...hmmm!
 
  • Thread starter
  • #11
I just wanted to follow up...

I made this on Sunday morning for a brunch I was doing at my house. Nothing related to PC. Anyway, my daughter made most of it and what a HIT !! I got oohs, ahhs and wow's from everyone. I am now making this for a breakfast at school on Friday mornig. This will be in my fave recipes for a long time! I made it in the deep dish baker, greased the bottom and added a bit more cinnamon than what the recipe called for. Yummy!!

Thanks to all!!
 
I make this monkey bread in the 8 inch saute pan. My husband loves it. Big hit at shows too.
 

Attachments

I have to ask....until recently(last couple months) I never heard of monkey bread and now I see and hear it everywhere..what gives? I see its like a coffe cakish type thing is this correct?
 
It's been around for ages. My grandma used to make this all the time when I was little & that's been a few (30+) years ago.

I had a version one time where you roll your dough pieces in dry butterscotch pudding mix. Put it in your "bundt" pan & drizzle melted butter over the top then bake. Yummy! I need to try that again & see if i still like it!
 
Well I savd these recipes and will try them out...I probably have had "monkey bread" just never called it that or something....or possibly didn't know what to call it lol
 
I've only made the italiany garlic buttery one before and while it was okay, I wouldn't go out of my way to make it. I think I need to try the cinnamon one!
 
  • Thread starter
  • #17
I made it again today at work and again, it was a huge hit. It's great warm and they even eat it room temp. So simple and really good!
 
Hi, I am new to Pampererd Chef and have never posted on chef success, because I enjoy reading what you guys have to say. Monkey Bread is one of the few things I make all the time! I love to make it in the fluted stoneware and then instead of adding extra cinn/sugar straight to the biscuits/bread dough (you can make a great one in you bread machine then freeze and use as needed!), I boil it down with butter, brown sugar, and vanilla creating a "mock" caramel. I pour that between my layers of dough and pecans; this creates a sticky, gooey wonderful smelling bread that has a pretty presentation when flipped over onto a nice looking tray! I have tried it in the microwave....big mistake!!! The top of the bread and bottom of the bread was fluffy and nice the middle was raw and yucky! It takes over an hour in the oven, but it fills the house with a wonderful smell...so worth the time and wait!:D
 
Karen Hodge said:
Cut biscuits in quarters and roll in sugar and cinnamon plus mixture; coat each piece. PLace in layers in greased Bundt cake pan. Sprinkle each layer with cinnamon mixture.
Click to expand...

Easy tip... put the cinnamon sugar mixture in a gallon size ziploc bag, add the dough and shake away... Makes it even easier for the kids to do!
 
GourmetGirl said:
I've only made the italiany garlic buttery one before and while it was okay, I wouldn't go out of my way to make it. I think I need to try the cinnamon one!
Click to expand...

I've made the garlic one twice. It's not a favorite here...just ok. The caramel pecan one is absolutely completely wonderful!!! I wish it wasn't so late so I could have it now!!!
 

Frequently Asked Questions

What ingredients do I need for a basic Monkey Bread recipe?

For a basic Monkey Bread recipe, you will need the following ingredients: refrigerated biscuit dough, sugar, cinnamon, butter, and optional add-ins like nuts or chocolate chips. You can also add a glaze made from powdered sugar and milk for extra sweetness.

How do I prepare the dough for Monkey Bread?

To prepare the dough, start by preheating your oven to 350°F (175°C). Cut the refrigerated biscuit dough into quarters. In a bowl, mix together sugar and cinnamon. Roll each piece of dough in the cinnamon-sugar mixture, then layer them in a greased bundt pan. You can also sprinkle in any optional add-ins as you layer the dough.

How long should I bake Monkey Bread?

Bake the Monkey Bread in a preheated oven for about 30 to 40 minutes, or until it is golden brown and cooked through. To check for doneness, insert a toothpick into the center; it should come out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.

Can I make Monkey Bread ahead of time?

Yes, you can prepare Monkey Bread ahead of time. You can assemble it the night before, cover it tightly, and refrigerate it. In the morning, allow it to come to room temperature for about 30 minutes before baking. This will help it rise properly and bake evenly.

What are some variations of Monkey Bread I can try?

There are many delicious variations of Monkey Bread you can try! You can use different flavored biscuit dough, such as cinnamon rolls or even croissants. For fillings, consider adding fruits like apples or berries, or using caramel sauce instead of butter. You can also experiment with savory versions by adding cheese, herbs, and cooked meats.

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