Monkey Bread II

Monkey Bread II

198

"Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand. For machines that do 1 1/2 - 2 pound capacity."

Ingredients

3 h 20 m servings 389 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.
  2. When dough is complete, place dough on floured surface and knead 10 to 12 times.
  3. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.
  4. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
  5. Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

198
  1. 246 Ratings

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I brought this to a friend's birthday, and everyone loved it! This is a wonderful recipe, but here are some suggestions for those of you who don't have a bread machine (like me) and would still...

This dish was outstanding. After forming the balls, (I made them about the size of very large grapes), I dipped them in 1/2 lb. melted butter, then rolled them in finely chopped walnuts and the...

Honestly, I never knew what "Monkey Bread" was. But now that my curiosity was piqued, I decided to look at several recipes on this site but over all, they all use store bought refrigerator bisc...

This is an excellent recipe!! My family LOVES it! I add chopped up pieces of apple sometimes or chopped pieces of pineapple in between the layers of the raw dough. Then let it rise. Gives it...

OMG perfection. I did do one change. Instead of dipping the balls of dough into the butter and rolling in sugar I melted the one cup of margarine, 1 cup br. sugar and 1 tsp of cinnamon in a sau...

I took this out of the oven at 9:00. By 9:17 it was gone! I made the dough and put it all together the night before, then refrigerated it overnight, taking it out of the fridge about an hour b...

I had to grab an apron when dipping them into the butter/sugar mixture, because that's pretty darn messy. I made the bubbles each a little too big, but my mom took one bite and told me that thi...

WE ALL LOVED THIS!

This was the first monkey bread I've made for my family and they loved it! It will be a breakfast we'll have over and over again!.