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    You are in: Home / Recipes / Monkey Bread from Scratch Recipe
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    Monkey Bread from Scratch

    Monkey Bread from Scratch. Photo by fawn512

    1/3 Photos of Monkey Bread from Scratch

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    Abeer0873's Note:

    Allmost all recipes of Monkey Bread in zaar require refrigerated biscuits cans which i could not find in kuwait.. so i tried my mom bun recipe and it worked.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dissolve yeast in cup of warm water with the sugar in large mixing bowl, let stand 5 minutes.
    2. 2
      Mix with ingredients (4, 5, 6, 7) and beat well with mixer.
    3. 3
      Oil a large bowl, turn so both sides are oiled, cover with wax paper till doubled in size.
    4. 4
      Punch down, form into rolls, roll it with ingredient (8, 9) (cinnamon + sugar) and place it on greased flat round pan let rise until double in size.
    5. 5
      Prepare the topping sauce . in sauce pan melt the butter on medium heat add the sugar and cinnamon and let dissolve . don’t over cook.
    6. 6
      Spoon the sauce over the rolls and spread with chopped pecan or walnut .
    7. 7
      Bake in preheated 375 for 12-15 minutes.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on March 12, 2007

      35

      I think the dough is a bit oily, and not much taste after bake if without the cin/sugar/nut/butter topping. Rounded the dough into 16 rounds. I use abt .5 oz of butter just to brush the rounds, and then sprinkle the cin/sugar (didn't use all the amount in recipe). Baked mine in 9" round cake pan for 47min (just until the top browns). The bread came out hard the next day though

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2007

      45

      I didn't grow up eating monkey bread, but decided to try it when a friend asked me if I had ever made it before. The recipe is somewhat vague as to what kind of pan to use or how many rolls there should be or how to place them, but I got through OK. I ended up using a 10-inch springform (grease it very well btw). I followed the recipe t the lette, and overall, it was very good. I had problems with the brown sugar glaze; it set up unpleasantly chewy after the bread cooled, but somehow softened to a nice sticky substance by the next morning. I thought there was much more cinnamon/sugar than was needed, and the baking time is a little short...next time I will give it an extra two or three minutes. Very good recipe, and one I will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2007

      55

      firs time i ever tried this treat and i must say all 4 of my kids loved it.The only changes made was melted butter to replace the oil and i used milk in place of water since i didn't have powdered milk.It was nice to have a home made version since i avoid buying mixes and packaged foods.We baked it in a bunt pan and it came out beautiful.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Monkey Bread from Scratch

    Serving Size: 1 (92 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 359.0
     
    Calories from Fat 179
    50%
    Total Fat 19.9 g
    30%
    Saturated Fat 7.1 g
    35%
    Cholesterol 25.5 mg
    8%
    Sodium 370.1 mg
    15%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 1.4 g
    5%
    Sugars 20.4 g
    81%
    Protein 4.7 g
    9%

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