Best 5 Funky Monkey Bread Recipes

GRANDS!™ MONKEY BREAD

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage 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. Sprinkle any remaining sugar over biscuits.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

MONKEY BREAD FROM SCRATCH

Steps:

• Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.
• Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
• Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
• Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

FUNKY MONKEY BREAD

Steps:

• The night before, spray the bundt pan with Pam (the floured, baking variety).
• Spread 15 frozen rolls around the bottom of the pan.
• Sprinkle the packet of butterscotch pudding over top.
• Sprinkle brown sugar over.
• Drizzle the melted butter over everything, saturating as much sugar/powder as possible.
• Cover with towel and let rise over night.
• Bake at 350 degrees for 30 minutes.
• Let cool a bit and invert on a nice serving dish with some kind of lip (the butter will run).
• Serve with fresh melon and orange juice.

MONKEY BREAD I

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.

SUNNY'S FUNKY MONKEY WAFFLE PUDDING

Steps:

• Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks.
• In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth.
• Preheat the oven to 350 degrees F.
• Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption.
• Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.