Yesterday I tried a new recipe for "Monkey Bread" to serve our kids and
grandkids when they came over in the afternoon and it was a big hit!
Usually I use the refrigerated biscuit dough, but this recipe (actually
is called "Caramel Rolls") used 2 loaves of frozen white bread dough,
and I think it is the best I've ever had. I've made it in a bread pan
before, and also a bundt pan, or tube pan.

Do you ever make Monkey Bread? If so, do you have a favorite recipe?

I thawed 2 loaves of the Rhodes frozen bread dough between 3 to 4 hours.
Cut each loaf into 16 pieces. Roll each piece of dough into a mixture of
1/2 cup granulated sugar and cinnamon (it called for 1/2 tsp. and I
doubled, but next time, I will use even more). Place coated rolls in a
greased 13 x 9 inch baking pan. I sprinkled the rest of the
sugar/cinnamon mixture over rolls in pan. In a small saucepan, combine 1
cup brown sugar, 1/2 cup butter and 3/4 cup vanilla ice cream. Stir over
medium heat, until ice cream and butter are melted. Pour over rolls.
Cover pan with plastic wrap. (I used cooking spray on the side that went
on the rolls, so dough wouldn't stick when removed). Put in the
refrigerator overnight. Bake at 350 for 30 to 35 minutes, until deep
golden brown on the top. Invert onto a platter immediately and enjoy!

Judy

On 1/30/2012 10:21 AM, Judy Haffner wrote:
>

>
> Do you ever make Monkey Bread? If so, do you have a favorite recipe?
>



I've never made it but had some at a group breakfast that may have been
the most delicious coffeecake I've ever eaten.

I wish I had the recipe. It tasted like sweet bread dough with the
balls rolled in a combination of melted butter and orange marmalade
before baking. Divine.

gloria p

(Judy Haffner) wrote:

>
>Yesterday I tried a new recipe for "Monkey Bread" to serve our kids and
>grandkids when they came over in the afternoon and it was a big hit!
>Usually I use the refrigerated biscuit dough, but this recipe (actually
>is called "Caramel Rolls") used 2 loaves of frozen white bread dough,
>and I think it is the best I've ever had. I've made it in a bread pan
>before, and also a bundt pan, or tube pan.
>
>Do you ever make Monkey Bread? If so, do you have a favorite recipe?

Here's the one I use-- apologies to whomever I got it from. I am
better now about saving the origins of a recipe and tracking my
changes. I've tried to find this one online and though the mis-spelt
'raisens' and 'suger' should be a clue, I can't find it. I guess it
could be a blending of a couple I found.

I've only known about Monkey Bread for a decade or so & I only make
this every couple of years. . .[not because it is hard to make, but
because it is hard on the cholesterol and weight]

I might be due, anyway, come to think of it.

Jim

Monkey Bread [overnight]
3 cups All-purpose Flour [4?]
1 Pkgs Active Dry Yeast
1/4 cups Sugar
1 Tsps Salt
1/4 cups Butter -- or margarine, softened
3/4 cups Water -- hot from the tap [1cup?]
1 Egg -- at room temperature [2?]
Plus; 1 stick butter
2 cups sugar
1/3 cup cinnamon
Pecans, walnuts, and/or raisens [optional]
Plus; 1 stick of butter
1 cup brown sugar

Combine 1 C flour, undissolved Yeast, sugar and salt in large bowl
Stir well to blend. Add softened butter.
Add hot tap water to ingredients in bowl all at once.
Beat with electric mixer at medium speed 2 minutes. Scrape bowl
occasionally.
Add eggs and 1 C more flour. Beat with electric mixer at high speed 1
minute, or until thick and elastic. Scrape bowl occasionally.
Gradually stir in just enough of remaining flour with wooden spoon to
make a soft dough that leaves the sides of bowl. Turn onto floured
board. Round up into ball.
Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover
with plastic wrap, then a towel.
Let rest 20 minutes on board. Punch down.

Melt 1 stick of butter
Mix 2 cups granulated sugar with 1/3 cup of cinnamon
Put a layer of nuts &/raisens in bottom of bundt pan.

Pull off golfball sized chunks of dough, dredge in butter- then in
cinnamon-sugar mixture. Place around bottom of pan. After each
layer, layer more nuts/raisens.

Cover with flour sack in refrigerator overnight.
Preheat oven to 350.
In morning as oven heats and bread sits atop the stove- bring butter
and brown suger to a boil. Pour over bread.
Bake 30-40 minutes.

Let rest 10 minutes- then invert on pan. It *can* be pulled apart,
but sliced tastes just as good to me. [and it gives a nice surface for
even more butter]
xxxxxxxxxxx

On 1/30/2012 7:21 AM, Judy Haffner wrote:
>
> Yesterday I tried a new recipe for "Monkey Bread" to serve our kids and
> grandkids when they came over in the afternoon and it was a big hit!
> Usually I use the refrigerated biscuit dough, but this recipe (actually
> is called "Caramel Rolls") used 2 loaves of frozen white bread dough,
> and I think it is the best I've ever had. I've made it in a bread pan
> before, and also a bundt pan, or tube pan.

That Rhodes dough is pretty good. I can make an Italian loaf OK but
never got the hang of making soft white bread.

I don't care much for the taste of refrigerated, canned biscuit dough
but if you cut the biscuit in half and deep-fry it, then roll the fried
dough in sugar or cinnamon sugar, you'll get a pretty tasty treat. We
call it easy malasadas over here.

>
> Do you ever make Monkey Bread? If so, do you have a favorite recipe?
>
> I thawed 2 loaves of the Rhodes frozen bread dough between 3 to 4 hours.
> Cut each loaf into 16 pieces. Roll each piece of dough into a mixture of
> 1/2 cup granulated sugar and cinnamon (it called for 1/2 tsp. and I
> doubled, but next time, I will use even more). Place coated rolls in a
> greased 13 x 9 inch baking pan. I sprinkled the rest of the
> sugar/cinnamon mixture over rolls in pan. In a small saucepan, combine 1
> cup brown sugar, 1/2 cup butter and 3/4 cup vanilla ice cream. Stir over
> medium heat, until ice cream and butter are melted. Pour over rolls.
> Cover pan with plastic wrap. (I used cooking spray on the side that went
> on the rolls, so dough wouldn't stick when removed). Put in the
> refrigerator overnight. Bake at 350 for 30 to 35 minutes, until deep
> golden brown on the top. Invert onto a platter immediately and enjoy!
>
> Judy
>

On Mon, 30 Jan 2012 08:21:39 -0900, (Judy Haffner)
wrote:

> Yesterday I tried a new recipe for "Monkey Bread" to serve our kids and
> grandkids when they came over in the afternoon and it was a big hit!
> Usually I use the refrigerated biscuit dough, but this recipe (actually
> is called "Caramel Rolls") used 2 loaves of frozen white bread dough,
> and I think it is the best I've ever had. I've made it in a bread pan
> before, and also a bundt pan, or tube pan.
>
> Do you ever make Monkey Bread? If so, do you have a favorite recipe?

I haven't made it for a long, long time... but I saw something similar
(but it was a from scratch recipe) to your caramel roll monkey bread
(just recently) that I thought looked delicious.

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On Mon, 30 Jan 2012 12:35:40 -0700, gloria p >
wrote:

> It tasted like sweet bread dough with the
> balls rolled in a combination of melted butter and orange marmalade
> before baking.

Orange marmalade? I've never thought about that, sounds good!

--

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"Judy Haffner" > wrote in message
...
>
> Yesterday I tried a new recipe for "Monkey Bread" to serve our kids and
> grandkids when they came over in the afternoon and it was a big hit!
> Usually I use the refrigerated biscuit dough, but this recipe (actually
> is called "Caramel Rolls") used 2 loaves of frozen white bread dough,
> and I think it is the best I've ever had. I've made it in a bread pan
> before, and also a bundt pan, or tube pan.
>
> Do you ever make Monkey Bread? If so, do you have a favorite recipe?
>
> I thawed 2 loaves of the Rhodes frozen bread dough between 3 to 4 hours.
> Cut each loaf into 16 pieces. Roll each piece of dough into a mixture of
> 1/2 cup granulated sugar and cinnamon (it called for 1/2 tsp. and I
> doubled, but next time, I will use even more). Place coated rolls in a
> greased 13 x 9 inch baking pan. I sprinkled the rest of the
> sugar/cinnamon mixture over rolls in pan. In a small saucepan, combine 1
> cup brown sugar, 1/2 cup butter and 3/4 cup vanilla ice cream. Stir over
> medium heat, until ice cream and butter are melted. Pour over rolls.
> Cover pan with plastic wrap. (I used cooking spray on the side that went
> on the rolls, so dough wouldn't stick when removed). Put in the
> refrigerator overnight. Bake at 350 for 30 to 35 minutes, until deep
> golden brown on the top. Invert onto a platter immediately and enjoy!
>
> Judy

Monkey bread, is also called sticky bread, African coffee cake, golden
crown, pinch-me cake, and bubbleloaf.

Former first lady Nancy Reagan popularized Monkey Bread years ago.
http://www.mentalfloss.com/blogs/archives/107967


W. Pooh (AKA Winnie P.)

On Mon, 30 Jan 2012 18:04:41 -0500, "Christopher M."
> wrote:

> Former first lady Nancy Reagan popularized Monkey Bread years ago.
> http://www.mentalfloss.com/blogs/archives/107967

Sorry Charlie, it was very popular long before that recipe was posted.
She jumped on the bandwagon during the height. Would you say that
chocolate chip cookies were popularized by Barbara Bush's recipe? If
you think that's true, then I have a Bridge to sell you.

--

Tell congress not to censor the web. Add your voice here.
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On 1/30/2012 3:40 PM, Jim Elbrecht wrote:
> (Judy Haffner) wrote:
>
>>
>> Yesterday I tried a new recipe for "Monkey Bread" to serve our kids and
>> grandkids when they came over in the afternoon and it was a big hit!
>> Usually I use the refrigerated biscuit dough, but this recipe (actually
>> is called "Caramel Rolls") used 2 loaves of frozen white bread dough,
>> and I think it is the best I've ever had. I've made it in a bread pan
>> before, and also a bundt pan, or tube pan.
>>
>> Do you ever make Monkey Bread? If so, do you have a favorite recipe?
>
> Here's the one I use-- apologies to whomever I got it from. I am
> better now about saving the origins of a recipe and tracking my
> changes. I've tried to find this one online and though the mis-spelt
> 'raisens' and 'suger' should be a clue, I can't find it. I guess it
> could be a blending of a couple I found.
>
> I've only known about Monkey Bread for a decade or so& I only make
> this every couple of years. . .[not because it is hard to make, but
> because it is hard on the cholesterol and weight]
>
> I might be due, anyway, come to think of it.
>
> Jim
>
> Monkey Bread [overnight]
> 3 cups All-purpose Flour [4?]
> 1 Pkgs Active Dry Yeast
> 1/4 cups Sugar
> 1 Tsps Salt
> 1/4 cups Butter -- or margarine, softened
> 3/4 cups Water -- hot from the tap [1cup?]
> 1 Egg -- at room temperature [2?]
> Plus; 1 stick butter
> 2 cups sugar
> 1/3 cup cinnamon
> Pecans, walnuts, and/or raisens [optional]
> Plus; 1 stick of butter
> 1 cup brown sugar
>
> Combine 1 C flour, undissolved Yeast, sugar and salt in large bowl
> Stir well to blend. Add softened butter.
> Add hot tap water to ingredients in bowl all at once.
> Beat with electric mixer at medium speed 2 minutes. Scrape bowl
> occasionally.
> Add eggs and 1 C more flour. Beat with electric mixer at high speed 1
> minute, or until thick and elastic. Scrape bowl occasionally.
> Gradually stir in just enough of remaining flour with wooden spoon to
> make a soft dough that leaves the sides of bowl. Turn onto floured
> board. Round up into ball.
> Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover
> with plastic wrap, then a towel.
> Let rest 20 minutes on board. Punch down.
>
> Melt 1 stick of butter
> Mix 2 cups granulated sugar with 1/3 cup of cinnamon
> Put a layer of nuts&/raisens in bottom of bundt pan.
>
> Pull off golfball sized chunks of dough, dredge in butter- then in
> cinnamon-sugar mixture. Place around bottom of pan. After each
> layer, layer more nuts/raisens.
>
> Cover with flour sack in refrigerator overnight.
> Preheat oven to 350.
> In morning as oven heats and bread sits atop the stove- bring butter
> and brown suger to a boil. Pour over bread.
> Bake 30-40 minutes.
>
> Let rest 10 minutes- then invert on pan. It *can* be pulled apart,
> but sliced tastes just as good to me. [and it gives a nice surface for
> even more butter]
> xxxxxxxxxxx


OOOooo I so want to make this! You're right about the cholesterol part
though. That doesn't normally stop me, which is part of the problem.