PRALINE MONKEY BREAD
I remember my mom making this while I was growing up. Only she used Domino Liquid brown sugar, that I can't find anymore. I came up with an easier way to make this scrumtious family favorite and added my own touch with a praline mixture that can be tasted throughout, not in spots. My DH and boys Love this and it is always a treat when I make it. ;)
Provided by Vseward Chef-V
Categories Quick Breads
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350' - spray bundt pan with cooking spray.
- Make Prailine Mixture by adding all ingredients to a saucepan and bring to a small boil. Add one cup walnut pieces. Once butter is melted and ingredients are combined, lower heat to simmer.
- Place remaining walnuts in bottom of bundt pan.
- Separate biscuits and cut into quarter pieces (I use my cooking shears and cut them in 4).
- Place 1 cup sugar and 3 Tbls cinnamon in a plastic bag.
- Add first can of cut biscuits into sugar/cinnamon mixture and shake to coat.
- Layer biscuits in prepared bundt pan.
- Pour half of praline mixture on top of the biscuits.
- Repeat second can of cut biscuits with sugar/cinnamon and add to layer.
- Top with remaining Praline mixture.
- Bake 35 minutes.
- Turn out while hot onto a large serving plate.
- Pull apart or slice like cake.
- Share with your loved ones ;).
Nutrition Facts : Calories 1150.5, Fat 66, SaturatedFat 25.4, Cholesterol 81.3, Sodium 1601.4, Carbohydrate 135.4, Fiber 5.7, Sugar 80.6, Protein 12.4
PRALINE PULL-APART BREAD
This classic monkey bread recipe results in sticky, sweet pull-apart rolls - with gooey caramel glaze and crunchy pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 9h25m
Yield 12
Number Of Ingredients 7
Steps:
- Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
- Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
- Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 4 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg
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