Gooey Caramel Breakfast Pull Apart Recipe Monkey Bread
GOOEY CARAMEL MONKEY BREAD
The quick and easy prep of this shortcut version of monkey bread makes it a great introduction to baking with kids. Put on your favorite family tunes and let them shake the biscuit dough in the one-gallon bag in time to the music. Family dance party AND terrific breakfast: mission for fun accomplished.
Provided by Jessica Walker
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
- Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
- Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
- In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
- Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1/12 of Bread, Sodium 710 mg, Sugar 34 g, TransFat 0 g
GOOEY CARAMEL BREAKFAST PULL APART RECIPE (MONKEY BREAD)
Steps:
- Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
- Cut each roll into 6 pieces using kitchen shears.
- Grease a bundt pan with nonstick cooking spray.
- Sprinkle pecans in the bottom of the bundt pan.
- Arrange 8 of the cut rolls over pecans.
- Sprinkle 1/2 package of dry pudding over rolls.
- Mix brown sugar and melted butter together and drizzle half over rolls.
- Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
- Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
- Bake at 350 degrees F for 30-35 minutes.
- Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.
Nutrition Facts : Calories 643 kcal, Carbohydrate 96 g, Protein 11 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 814 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving
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- Make the Dough: In a large measuring cup, mix together milk, water, sugar, melted butter, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. (To Make By Hand: Whisk together the flour and salt in a large mixing bowl. Make a well in the center and pour in the milk mixture. Use a wooden spoon to stir together until a shaggy dough forms. Turn out onto a lightly floured surface and knead until the dough is soft and satiny.) Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.
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