Cooking Monkey Bread

[linny172]

I was watching The View today and Paula Dean was on there making monkey bread I had never heard of this but it looked good i saw that she used can biscuits, sugar cinamon, cut up the biscuits put them in the sugar and cin mix than in a bunt pan pouted melted butter and brown sugar over and baked. My question is how many cans of biscuits do you use and how much butter and brown sugar and how long do you bake it for I missed all that

 

[Alex's Mommy]

(“Monkey bread” is similar to “gorilla bread”—and some insist they’re the same thing. Monkey bread can be pulled apart, and contains cinnamon and sugar. It’s said (below) that, by adding cream cheese and chopped walnuts, a cook can change the “monkey” into a “gorilla.”)

Heres the receipe for her gorilla bread : (If you want to make monkey bread, omit the cream cheese and the walnuts)

Gorilla Bread Recipe courtesy Paula Deen
Show: Paula’s Home Cooking
Episode: Bed and Breakfast with Jimmy Carter

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, 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 the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

 

[piratesmate]

Funny you should ask...I was just typing up some recipe cards for DS and found a few for him. It's his favorite!

Monkey Cake

2/3 c sugar
2 tsp cinnamon, divided
4 cans biscuits, individually quartered
1 c chopped nuts
1 c light brown sugar
½ c butter or margarine

Combine sugar and 1 teaspoon cinnamon in a bag. Add biscuit pieces and shake. Drop biscuit pieces into a greased tube pan and sprinkle with nuts. Combine brown sugar, 1 teaspoon cinnamon and butter and bring to a boil over medium heat. Pour over cake. Bake at 350ºF for 40 to 45 minutes. Turn out and serve while warm.

Monkey Bread

½ lb butter or margarine, melted
1 tsp Lawry's Pinch of Herbs (or homemade mixture with sesame seeds)
4 (9.5 oz) pkgs refrigerated buttermilk biscuits

Combine butter or margarine with herbs. Dip each biscuit into mixture to coat. Place 1 layer in a Bundt pan in zigzag pattern, slightly overlapping. Use all biscuits in as many layers as needed. Pour half the remaining butter over biscuits. Place on lowest oven rack and bake at 350ºF for 30 to 35 minutes. Invert on serving platter and pour remaining butter over. Serve warm. Makes about 40 pieces.

Raspberry Monkey Bread

1/3 c raspberry preserves*
¼ c honey
½ c chopped walnuts
2 Tbl butter, melted
1 tube refrigerated biscuits

In mixing bowl combine the preserves, honey and nuts. Stir in the melted butter and set aside.
Separate the 10 biscuits and cut each in quarters. Using half of the pieces, layer them in an 8-inch pie tin. Spread half of the raspberry preserves mixture over the biscuits. Place the remaining biscuit pieces on top and spread with the remaining preserves mixture. Bake at 350ºF for 25 to 30 minutes, or until a deep golden brown. Invert onto a serving dish. Pull apart to serve. * Almost any flavor jam or preserves may be used.

Blueberry Monkey Bread

2/3 c granulated sugar
1 Tbl cinnamon
1¼ c blueberries
2/3 c brown sugar
1¼ sticks (10 Tbl) butter
1 tsp vanilla extract
1 Tbl cinnamon
4 (10 oz) pkg refrigerated buttermilk biscuits

Preheat oven to 350ºF. Thoroughly grease a 10 x 4-inch tube pan. Mix granulated sugar and 1 tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, butter, vanilla extract, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat, cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake for 65 minutes or until done. Lift or turn out onto cake plate. Makes 8 to 10 servings.

Pineapple Monkey Bread

1 (20 oz) can crushed pineapple
½ c firmly packed brown sugar
¼ c butter
½ c cherry preserves
½ tsp almond extract
½ tsp cinnamon
3 cans refrigerated butter flake biscuits

Drain pineapple well. In a saucepan, melt butter; stir in brown sugar, cherry preserves, almond extract, and cinnamon until blended. Add drained pineapple. Spoon half of mixture into greased Bundt pan. Arrange 1½ tubes biscuits on edge on tip of fruit mixture. Layer remaining fruit mixture over biscuits. Top with remaining biscuits. Bake at 375 degrees for 35 minutes or until cake tests done. Cool in pan 5 minutes; turn out on wire rack or serving plate to complete cooling.

Monkey Bread

2 cans biscuits (20)
½ c sugar
½ c brown sugar
1½ sticks butter or margarine
1/3 c granulated sugar
1/3 c brown sugar
2 tsp cinnamon
½ c nuts (optional)
Melt butter with ½ cup sugar and ½ cup brown sugar.. Put the 1/3 cup granulated sugar and 1/3 cup brown sugar along with the cinnamon into a plastic bag. Cut biscuits into quarters, add a few at a time to the dry sugar mixture and shake til pieces are well coated. Coat all the pieces this way. Place into a bundt pan - half of the coated biscuits. Pour half of the butter/sugar mixture on top. (Sprinkle half of nuts if using.) Repeat with the next layer of biscuits and butter mixture and nuts. Bake at 350 degrees for approximately 40 minutes. After removing from the oven, let stand a few minutes and then invert onto a large plate. Don't cut - just break off in chunks.

Monkey Bread

½ c chopped pecans
½ c sugar
1 tsp ground cinnamon
3 (10 oz) cans refrigerated buttermilk biscuits
1 c firmly packed brown sugar
½ c butter or margarine, melted

Sprinkle pecans evenly in bottom of well-greased 10-inch bundt pan. Set pan aside. Combine ½ cup sugar with 1 tsp cinnamon. Cut biscuits into quarters. Roll each piece in the sugar/cinnamon mixture and layer in the pan. Combine brown sugar and butter. Pour over dough. Bake at 350 degrees for 30-40 minutes. Cool bread in pan for 10 minutes. Invert onto serving platter. Pull apart to eat. Yield: One 10-inch coffee cake.

Monkey Bread with Pudding Mix

1 stick (1/2 c) butter
1 c brown sugar
½ c chopped pecans
2 Tbl light corn syrup
1/8 tsp salt
½ tsp vanilla
1 small package regular (not instant) vanilla or butterscotch pudding mix
2 tubes Pillsbury French bread refrigerated dough

Preheat oven to 350 degrees F. Melt the butter in a saucepan; add and mix in the rest of ingredients (except dough) while the mixture is still on the burner. (Mixing the ingredients together while heating them is very important. If you don't let the mixture get hot enough, the finished texture will be grainy.) Let the mixture cool. Cut the dough with kitchen scissors into golf ball-sized pieces. Toss the dough balls in the gooey stuff and turn the whole mess into an ungreased bundt pan. Bake at 350 degrees F for 25-30 minutes. Invert onto a serving plate and let it sit upside down for a few minutes before serving.

Monkey Bread with Butterscotch Pudding

1 pkg (approx 30 count) frozen bread dough rolls
½ c sugar
2 Tbl cinnamon
1 pkg (3 oz) regular (not instant) butterscotch pudding mix
½ c (1 stick) melted butter

In well greased Bundt pan sprinkle the sugar and cinnamon evenly. Place the frozen rolls evenly around the pan. Top with the Butterscotch Pudding mix and the melted butter. Cover with towel and let rise over night. Bake at 350 degrees for 30 minutes. When done, turn the Bundt pan onto a large serving platter.