Make ahead breakfast for the holidays! | GOOEY Monkey Bread from The Recipe Rebel
This classic Monkey Bread recipe is made with yeast dough (the best way!), coated in cinnamon and sugar and baked to golden caramel perfection. Make ahead and freezer friendly! (INGREDIENTS BELOW)
INGREDIENTS:
Monkey Bread Dough
1 cup milk
1/4 cup granulated sugar 50 grams
3 teaspoons quick or instant yeast
1/2 cup softened butter
2 eggs room temperature
3/4 teaspoon salt
4-5 cups all purpose flour 500-625 grams
Caramel sauce
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
Cinnamon Sugar Coating
1/2 cup melted butter
1 cup granulated sugar
2 tablespoons ground cinnamon
Glaze
1/2 cup powdered icing sugar
1-2 tablespoons milk
PRINTABLE RECIPE & NUTRITION INFO:
How to Make Monkey Bread | Easy Monkey Bread Recipe
Print the FULL Recipe here on my website:
bundt cake pan:
In this episode of In the Kitchen with Matt I will show you how to make Monkey Bread or Pull Apart Bread. This recipe is really easy to make using simple ingredients, I can make it you can make it, let's get baking.
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Ingredients:
3 - 10 ounce containers of pre-made biscuit dough
3/4 cup of white granulated sugar (150g)
3 tsp. or 1 tbsp of cinnamon (8g)
3/4 cup of melted butter (185g)
3/4 cup of Brown sugar or White granulated sugar (150g)
Tools:
bundt cake pan:
fork or whisk
pizza roller, dough cutter, or knife
bowls
kitchen spray
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Monkey Bread
My homemade monkey bread has tender dough rolled into balls with lots of gooey brown sugar, cinnamon, and butter baked in a bundt pan to create a delicious pull apart bread. Its perfect for a holiday breakfast or anytime dessert!
RECIPE:
Packed with warm cinnamon and the delightfully floral flavor of cardamom, this pull-apart bread is sure to be a favorite among children and adults alike. With a homemade brioche-like dough, this Monkey Bread differs from others that use convenience doughs like refrigerator biscuits. Those are not as good as doing it the right way!
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Homemade Monkey Bread Recipe - 10 Easy Make Ahead Breakfast Recipes!
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Homemade Monkey Bread Recipe - 10 Easy Make Ahead Breakfast Recipes!
In today's show, I’ll be making an easy monkey bread and sharing some easy make ahead breakfast recipes and ideas! These are great ways to make Christmas breakfast easier! I’ll also be making some soap if there’s time!
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Overnight Sticky Buns - Easy Make-Ahead Breakfast!
Hey y'all! We have an easy make-ahead breakfast for you, that we traditionally serve ONCE a year at our house - at Christmas! Prepare them the night before, then pop them in the oven on Christmas Eve or Christmas Day. These Overnight Sticky Buns are super easy to make, but they are decadent and delicious. They are always a huge hit here, and we bet they are sure to be a new favorite in your house too :) Please *Subscribe* for more videos.
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Savory Monkey Bread From Scratch | ENTERTAINING WITH BETH
Delicious Savory Monkey Bread Recipe from Scratch! No need to buy those pre-made biscuits, you can make your own dough from scratch and infuse it with a wonderful assortment of fresh herbs. Cut the dough into 16 pieces, dip in garlic butter, roll in Italian blend cheese, rise and bake and you'll have one sensational holiday bread recipe worth the extra time and effort!
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BETH’S SAVORY MONKEY BREAD FROM SCRATCH
Serves 10-12
**To Print Recipe Click Here**
INGREDIENTS:
3 ½ cups (420g) all-purpose flour
2 ¼ tsp (1 package) (11.25ml) dry active yeast
1 tsp (5ml) salt
2 tbsp (30ml) dill, finely chopped
2 tbsp (30ml) parsley, finely chopped
1 tbsp (15ml) chives, finely chopped
1 tbsp sage (15ml), finely chopped
1 ½ cups (350ml) warm water (between 110-115F (37C-46C)
2 tbsp (30 ml) butter, melted
For Rolling:
2 cups (120g) Italian Blend Cheese
4 tbsp (60g) butter, melted
1 clove garlic, minced
METHOD:
Whisk together the flour, yeast, salt, and herbs. Then add water and slowly mix into a dough, and then into a ball. Dough will be very sticky. Grab dough with floured hands and knead on a floured surface for 20 turns. Adding more flour if needed as kneading. Then pour 1 tbsp (15ml) of melted butter on top of dough and knead for another 10 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with a dry towel or plastic wrap. Set in a warm place for 2 hours to rise. It should double in volume.
Once risen, remove the dough from the bowl and place on well-floured surface. Cut dough into quarters. Then cut each quarter, into quarters. You will have 16 pieces.
Roll each piece into a ball, coating with flour if needed. Set aside.
Prepare a 10-cup Bundt pan by spraying it well with baking spray, use a pastry brush to distribute it well. Set aside.
Combine melted butter and garlic in a small bowl and set aside. Place cheese in a small bowl and set aside.
Then dip each dough ball into the melted butter and then roll in the cheese, place in the Bundt pan. Continue process until Bundt pan is covered with one layer, and then begin a second layer on top.
Cover and allow to rise in a warm place for 30 minutes.
Meanwhile preheat oven to 375F (190C).
Once dough has risen for the second-time place in oven and bake for 25-30 mins. Bread will be golden brown and puffed up.
Allow to cool and then loosen edges with a sharp knife to release any baked-on cheese. Then release bread by placing a cooling rack on top of Bundt pan, flipping over, and then gently flip it again to place it right side up on cooling rack to cool slightly.
To serve place on a cake stand, garnished with fresh sage or rosemary leaves. Cut into slices.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Overnight Cinnamon Roll Monkey Bread
This ooey, gooey OVERNIGHT CINNAMON ROLL MONKEY BREAD is an easy 10-minute breakfast casserole that you can prep ahead! Get the recipe:
Pull-Apart Cinnamon Roll Monkey Bread
Cinnamon Roll Monkey Bread
Servings: 10-12
INGREDIENTS
2 (10 to 13 ounce) package cinnamon buns
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
PREPARATION
1. Preheat oven to 350ºF/175ºC.
2. In a large bowl, mix together cream cheese, sugar, and vanilla.
3. Open cinnamon roll packages and flatten them out one at a time. Then place about a tablespoon of cream cheese mix in the center, and fold dough around it to form a ball. Repeat with all.
4. In a small bowl, mix together cinnamon and sugar, and roll the dough balls in the mixture.
5. Heavily spray cooking spray in a bundt pan and pour one container of icing around the bottom of the pan.
6. Place the balls in and pour second icing container evenly over the top.
7. Place in oven for 40 minutes.
8. Allow to cool for 5 minutes and enjoy!
Inspired By:
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Ocean Blue
Licensed via Audio Network
Easiest Ever Monkey Bread made with dinner rolls!
This EASY Monkey Bread is done in under 30 minutes because it starts with dinner rolls. It's easy, fast and SO GOOD.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
• 1 package (12 roll)s King’s Hawaiian Original Hawaiian Dinner Rolls
• 1 egg, beaten
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
INSTRUCTIONS
1. Preheat oven to 350°F. Spray a 9x13-inch pan or a 9x9-inch pan with nonstick cooking spray.
2. Mix cinnamon and granulated sugar in a small bowl. Cut each dinner roll into 4-6 pieces. Place in a large bowl. Pour egg over the bread and toss with your hands. Pour cinnamon sugar over egg/bread mixture and toss with your hands. Place bread mixture in the prepared pan.
3. Sprinkle the chopped walnuts over the bread mixture.
4. Stir melted butter and brown sugar together and pour evenly over the mixture in the pan. Bake for 15 minutes.
5. When it comes out of the oven, try to stir any of the mixture that’s collected at the bottom of the pan throughout the rolls. Or you can turn the bread out onto a serving platter.
6. Serve hot or room temperature. Store covered at room temperature for up to 2 days.
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Overnight Caramel Pecan Monkey Bread
Assemble it the night before, then bake it fresh in the morning while the coffee is brewing.
Get Recipe:
Claire Makes Monkey Bread | From the Test Kitchen | Bon Appétit
Brighten up your holiday party with this Monkey Bread recipe!
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Claire Makes Monkey Bread | From the Test Kitchen | Bon Appétit
S’mores Monkey Bread: Tasty's 5th Birthday Recipe Remix • Tasty Recipes
Recipe:
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Chocolate Bourbon Pecan Monkey Bread
Chocolate Bourbon Pecan Monkey Bread recipe:
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Monkey Bread with Caramel | Pillsbury Recipe
Five simple ingredients and you've got everything you need to get this easy, show-stopping monkey bread ready for brunch.
Recipe:
How To Make Monkey Bread |5 Ingredients Only | Simply Bakings
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ABOUT THE RECIPE: Monkey bread is a quick and easy treat to take to potlucks! Enjoy
::GET THE INGREDIENTS HERE:
All Purpose Flour:
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Savory Christmas Morning Monkey Bread | Fun With Food| Better Homes & Gardens
Rethink monkey bread with this savory monkey bread recipe. Cheese-filled biscuits with red and green sauces make this monkey bread perfect for Christmas, but we'd never tell if you make it all year!
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Make Ahead Cinnamon Ball // Monkey Bread
Here is another take on cinnamon rolls a balls hahahaha my kids's favorite treat ever. We used to get some cinnamon roll for free at the mall because of this pandemic we haven't been to the mall lately.
Try this recipe and enjoy!
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#CinnamonBalls #Monkeybread #makeahead
Healthy Monkey Bread Pull Apart Recipe - Mind Over Munch Episode 39
Healthy pumpkin pull apart monkey bread! An easy Fall recipe, and a healthy Thanksgiving dessert! Yum!
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INGREDIENTS for dough
1 cup (235mL) light almond milk 2 Tbsp light butter
1 packet (2 tsp, 7g) rapid rise yeast
3 3⁄4 cups (450g) whole wheat pastry flour
1⁄4 cup stevia/granulated sweetener
1 tsp cinnamon
1⁄2 tsp pumpkin pie spice (or sub 1⁄4 tsp
cinnamon, & pinch of nutmeg, ginger &
ground cloves) 1⁄2 tsp salt
1 egg
1⁄3 cup (75g) canned pumpkin pureé
INGREDIENTS for coating
1 Tbsp light butter, melted 3 Tbsp light almond milk 2 tsp cinnamon
2 tsp pumpkin pie spice
2 Tbsp raw sugar
2 Tbsp stevia/granulated sweetener
PROCEDURE
• Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk well. Once combined, remove from heat and allow to cool slightly.
• In a the bowl of a stand mixer, combine yeast, 3 cups (360g) of flour, 1⁄4 cup (6g) stevia, salt, and spices for dough. Stir.
• In a separate bowl, whisk together canned pumpkin and egg.
• In the stand mixer bowl with a dough hook attachment, add egg/pumpkin mixture and luke warm
milk. Beat on medium-low speed.
• Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
• Beat 5 minutes on medium-low speed.
• Cover the bowl of the stand mixer with plastic wrap and allow to rise for 20 minutes.
• While the dough rises, set aside coating: one bowl with mixed milk/melted butter, and one bowl with mixed spices/sugar.
• After dough has risen, transfer to a floured surface and turn out the dough and begin kneading . Fold over the dough a few times, and then make a log shape.
• Cut log into six even pieces. Keep one of the pieces out and keep the rest under plastic wrap to prevent drying.
• Divide the piece of dough into 8 smaller pieces and roll each piece into a one-inch ball.
• Dip each dough ball into the butter/milk mixture and then the sugar/spice mixture. Transfer to a sprayed bundt pan, layering the dough balls around the entire pan and then on top of each other.
Cover with plastic wrap along the way to prevent drying.
• Repeat for the other 5 larger pieces of dough until you have 48 balls of dough in the bundt pan.
• Cover with plastic wrap and allow dough to rise once more for 25 minutes.
• Preheat oven to 325°F (170°C).
• Uncover the pan, and brush with a little extra butter/milk mixture on top.
• Bake for 8–12 minutes, until risen and slightly browned on top! These are best slightly undercooked, so if you’re unsure, just take them out!
• Allow to cool for 5 minutes before flipping onto a plate and decorating with your icing of choice! (I use 1⁄3 cup (40g) powdered sugar, 2 Tbsp cream cheese, 1 Tbsp almond milk, 1⁄4 tsp vanilla).
NUTRITION per dough ball
(yields 48 pull-apart dough balls, 4 per serving):
40 calories | 7g carbs | 1g fat | 1g protein
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Make Ahead Breakfast Ideas (Perfect for Christmas!) | December 2019 | Vlogmas Day 18
Hello my fellow family foodie friend!
I am sharing some wonderful breakfast ideas that can easily be prepared the day before Christmas and popped in the oven Christmas morning freeing you to spend time with your family.
Banana Foster's French Toast Bake:
Sausage and Brie Bake: From Taste of Home Cook book (but also found online)
Monkey Bread:
Cinnamon Rolls:
Lemon Monkey Bread | The Recipe Rebel
This Glazed Lemon Monkey Bread is made with homemade bun dough rolled in lemon sugar, baked, and covered in a thick lemon glaze. The perfect make ahead breakfast, brunch or dessert!
Ingredients
Yeast bun dough
1/4 cup warm water 105-110 degrees F -- warm but not hot
1.5 teaspoons instant or active dry yeast I use instant, but either works in this recipe
1 teaspoon granulated sugar
1 cups warm water
1/4 cup melted unsalted butter
2 tablespoons granulated sugar
1 teaspoon salt
3-3.5 cups all purpose flour
Lemon Coating
1/2 cup unsalted butter melted
1 cup granulated sugar
2-3 tablespoons lemon zest from 4 lemons
Lemon Glaze
1 cup powdered icing sugar
2 tablespoons lemon juice
PRINTABLE RECIPE, FULL INSTRUCTIONS & NUTRITION INFO:
DIY Monkey Bread Recipe Ideas
How long does it take to make monkey bread? Monkey bread from scratch without yeast Monkey bread with frozen bread dough Monkey bread recipe from scratch Monkey bread without bundt pan Pull apart monkey bread recipe How do you make monkey balls? DIY Monkey Bread Recipe Ideas How do you make monkey bread? Monkey bread cinnamon rolls How do u make monkey bread? Monkey bread paula deen Overnight monkey bread
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Secret Monkey Bread with Pecans & Caramel - Gemma's Bigger Bolder Baking Episode 8 - Gemma Stafford
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Hi Bold Bakers! This week, we're making homemade Monkey Bread from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, a rich caramel sauce, and a secret ingredient that makes my Monkey Bread BIG & BOLD. Enjoy!
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FULL RECIPE BELOW
Secret Monkey bread with Pecans and Caramel
Sweet Dough
2 tablespoons butter, divided
1 cup milk
1/3 cup water
1/4 cup granulated sugar
2 1/4 tsp (6g/1/4 oz) active dried yeast
3 1/4 cups all-purpose flour
2 teaspoons salt
Cream Cheese (for stuffing)
1 Cup Toasted Pecan, chopped
Caramel Sauce
2 sticks butter
2 cups packed dark brown sugar
1/2 cup heavy cream
pinch of salt
Cinnamon Sugar
½ Cup of Sugar
2 Tblsp Cup ground Cinnamon
Method
1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted
3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
4. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side
5. Rub a large bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
6. Cover the bowl with plastic wrap and let the dough rise until doubled, 1 ½ -2 hours
7. Make the caramel: by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool
8. To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air.
9. Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.
10. For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want)
11. Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed.
12. In a large bowl mix together the sugar and cinnamon and toss in your dough pieces covering each piece generously
13. In a Bundt pan, Drizzle in a layer of the caramel sauce and ⅓ of the pecans
14. Layer in ½ of the dough pieces
15. Repeat the second layer by scatter on another ⅓ of the pecans and go another round with the caramel sauce
16. Top off with the remaining dough pieces, pecans and the last of the caramel sauce
17. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 25-30 minutes or until puffy and they have risen 1-2 inches from the top of the pan
18. To make the day before refrigerate the bread once assembled, bake the next day
19. Heat the oven to 350 degrees F
20. Unwrap the pan and bake for 35-40 minutes or until the top is beautifully brown and caramel begins to bubble around edges
21. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!
Parmesan-Garlic Monkey Bread Recipe
Watch how to prepare exquisite, mouth-watering Parmesan-Garlic Monkey Bread, a savory recipe anyone can make.
Quick and Easy Gooey Monkey Bread
I love the aroma of freshly baked coffee cake greeting me first thing in the morning, especially when it's my favorite gooey coffee cake. Not only does it taste absolutely heavenly, it looks awesome for company and can be made ahead of time.
Frozen yeast rolls and butterscotch pudding smothered in a buttery cinnamon sugar mixture come to life as they proof overnight in a Bundt pan. Just pop it in the oven the next morning and serve warm.
I dare anyone to stay in bed when this cake is on the menu!
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Chocolate Monkey Bread Recipe | FoodLifeAndMoney
Delicious chocolate monkey bread with molten chocolate sauce. Have it for breakfast or as dessert. Great for parties and can be made ahead of time.
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Making Dutch Oven Apple Cinnamon Raisin Monkey Bread
In this video, the Dutch Oven Chef updates a dutch oven classic -- monkey bread and takes it to a new level.
Thanks for watching! Let me know in the comments below what Dutch Oven recipes you would like to see! Subscribe to see future tasty recipes from The Dutch Oven Chef.
We hope you enjoy the video.
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Crescent Roll Monkey Bread Recipe
Easy and fun recipe tutorial for a sweet monkey bread. See the full recipe at This recipe is better than my mama's monkey bread!
Slow Cooker Pumpkin Monkey Bread
Slow Cooker Pumpkin Monkey Bread made entirely in the crock-pot!
So easy to make-ahead for breakfast, brunch or dessert and no need to turn on the oven!
Recipe:
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Easy Campfire Monkeybread // RV RECIPES
HOW TO: Super Easy Campfire Monkey Bread!
Stromberg Carlson Campfire Grill:
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How to Make Monkey Bread
An easy homemade Monkey Bread recipe with no rising or yeast required.
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You're going to love this classic favorite remade entirely from scratch!
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Ingredients
4 cups all-purpose flour (500g)
¼ cup granulated sugar (50g)
2 Tablespoon cornstarch
4 teaspoons baking powder
1 1/2 teaspoons salt
12 Tablespoons unsalted butter, cold
1 1/4 cup whole milk (295ml)
For Rolling
1/2 cup granulated sugar (100g)
2 1/2 teaspoons ground cinnamon
Glaze
18 Tablespoons salted butter
1 cup + 2 Tablespoons light brown sugar, firmly packed (225g)
Instructions
Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
Use a grater to shred butter over flour mixture and then stir butter pieces into the flour mixture.
Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.
GLAZE
In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
Drizzle butter/sugar glaze evenly over dough.
Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.
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