Best Grandma Martys Famous Monkey Bread Recipes

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GRANDMA MARTY'S FAMOUS MONKEY BREAD



Grandma Marty's Famous Monkey Bread image

This is a holiday tradition with our extended family, kids love it. We have it Easter, Thanksgiving and Christmas morning. It is especially easy to serve on those busy family occasions and keeps the crowd happy until the main event. It makes quite a large cake!

Provided by CaliforniaJan

Categories     Breads

Time 55m

Yield 10 serving(s)

Number Of Ingredients 5

3 (10 count) cans biscuits (not buttermilk)
1 2/3 cups brown sugar
2 -3 tablespoons cinnamon
3/4 cup butter
1/2 cup chopped nuts (or more)

Steps:

  • Cut 1 1/2 cans of biscuits into quarters and shake in plastic bag with 2/3 cup brown sugar and cinnamon.
  • Melt 1 1/2 sticks butter with the remaining cup brown sugar and bring to a boil and stir well.
  • Place the quartered and sugared biscuits into a greased bunt pan and drizzle with half the butter mixture and half the nuts.
  • Cut remaining biscuits into quarters and shake with the remaining cinnamon and sugar and place on top of the previous biscuits in the bunt pan. Drizzle with the remaining butter mixture.
  • Bake 30 - 40 minutes at 350 degrees.
  • Serve immediately.

Nutrition Facts : Calories 940, Fat 46.7, SaturatedFat 17, Cholesterol 42, Sodium 1202.5, Carbohydrate 118.8, Fiber 4, Sugar 39.6, Protein 14

GRANDS!® MONKEY BREAD



Grands!® Monkey Bread image

This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Grands!®

Time 1h5m

Yield 12

Number Of Ingredients 7

½ cup granulated sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
½ cup chopped walnuts
½ cup raisins
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted

Steps:

  • Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 508.2 calories, Carbohydrate 64.4 g, Cholesterol 30.5 mg, Fat 25.3 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 11.6 g, Sodium 882.6 mg, Sugar 35.6 g

GRANNY'S MONKEY BREAD RECIPE



Granny's Monkey Bread Recipe image

Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike. Be careful, this recipe is dangerously addictive.

Provided by Krissy Allori

Categories     Breakfast

Time 45m

Number Of Ingredients 5

24 ounces refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons cinnamon (or you can use pumpkin pie spice)
1 cup butter (salted or unsalted)
1/2 cup brown sugar (packed )

Steps:

  • Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
  • Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
  • Heat syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
  • Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.
  • Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.

Nutrition Facts : ServingSize 12 g, Calories 260 kcal, Carbohydrate 29 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 201 mg, Sugar 25 g

MONKEY BREAD I



Monkey Bread I image

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Provided by LuAnn Connolly

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h

Yield 15

Number Of Ingredients 7

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  • Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  • In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g

GRANDS! MONKEY BREAD



Grands! Monkey Bread image

Make and share this Grands! Monkey Bread recipe from Food.com.

Provided by Pillsbury Crescent

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 teaspoon ground cinnamon
2 (16 1/3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
1/2 cup walnuts, chopped if desired (optional)
1/2 cup raisins, if desired (optional)
1 cup brown sugar, packed
3/4 cup butter or 3/4 cup margarine, melted

Steps:

  • Heat oven to 350°F Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large food-storage plastic bag, mix sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 453.1, Fat 22.1, SaturatedFat 10, Cholesterol 31.3, Sodium 878.9, Carbohydrate 60, Fiber 0.7, Sugar 31.8, Protein 5.3

MARTHA STEWART'S MONKEY BREAD



Martha Stewart's Monkey Bread image

I am the first to admit that this is quite a bit of work. But for those of you who, like me, can't find the frozen bread dough or instant puddings that are so often called for in other monkey bread recipes, then this one's for you. Also good for purists. Cooking time doesn't include rising or cooling time.

Provided by Ppaperdoll

Categories     Breads

Time 1h15m

Yield 1 10-inch Bundt cake, 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable shortening
1/4 cup warm water
1 1/2 cups granulated sugar
1 tablespoon yeast
3 1/2 cups warm milk
1 teaspoon salt
1 large egg
4 1/4 cups all-purpose flour
8 tablespoons unsalted butter, melted
3 1/2 cups firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped
1/4 cup milk
2 cups powdered sugar

Steps:

  • Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
  • Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
  • Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
  • For brown sugar coating, place melted butter in a bowl. In another bowl, combine sugar, cinnamon and nuts. Sprinkle Tbsp of this mixture into prepared Bundt pan.
  • Cut dough into 1/2 inch pieces. Roll into balls. Coat dough balls in butter, then sugar mixture and place in prepared Bundt pan until all dough is used up. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees F. Bake 30-35 minutes. Leave to cool in pan 15 minutes, then invert onto serving plate and cool 20 minutes more.
  • For icing, in a small bowl, combine milk and icing sugar and stir until smooth. Drizzle over bread, to serve.

Nutrition Facts : Calories 1107, Fat 25.1, SaturatedFat 11.5, Cholesterol 72.5, Sodium 394.7, Carbohydrate 213.2, Fiber 3, Sugar 154.8, Protein 12.6

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