Hubby is desperate! He can't find his Monkey Bread recipe. The recipe he uses came with the monkey bread mold he purchased at William Sanomma. He has tried their website with no luck. Our daughter Ariel is graduating (with honors we are proud to say)in June from high school. She wanted this bread for her graduation dinner. Any help would be appreciated. Thanks, NancyLouise

"Last weekend I made a delicious monkey bread from the recipe that came with the Williams Sonoma monkey bread mold that's currently being sold. Balls of slightly sweetened yeast dough are coated with brown sugar, cinnamon and butter and baked. Then, you make a syrup with butter, brown sugar, cinnamon and maple syrup and pour it over the baked bread."

Linda, do you have one like this?

Pre-heat oven at 350 degrees F. Mix 1 cup sugar and 2 Tbls. of cinnamon. Cut uncooked biscuits into 1/4 pieces. Dip 1/4 sections into sugar/cinnamon mix. Place dipped sections into greased tube pan. Pour remaining sugar/cinnamon mix on top.
Melt 1 1/2 sticks margarine, add 3/4 cup sugar and 1/4 cup brown sugar. Bring to a light boil. Pour over biscuit sections in pan.

Bake at 350 degrees F. for 40-45 min. Immediatly remove from pan to plate.

Dissove the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like
cinnamon rolls or brioche.
Monkey bread:
Prepare the mold by buttering it very thickly and sprinkling with a generous amount of brown sugar... There should be almost 1/4 inch of brown sugar in the bottom....then drizzle maple syrup ( or honey) over the sugar in the bottom...add about 2 T of syrup or honey.
Then tear off hunks of sweet roll dough about the size of a golf ball, dip into melted butter, roll in cinnamon sugar and place in t buttered mold.
When the mold is a little more than 1/2 full, cover with saran and place in a warm place to rise...
Allow to rise about 50 to 60 minutes and bake at 350 for 45 to 60 minutes.
Or until the center of the mass registers 185 on an instant read thermometer.
Depending on the shape of your pan, the time for baking can vary.
Refrigerate remaining dough for up to a week.
When the monkey bread is done....turn immediatly out onto a serving plate.....the melted sugar and syrup will run down the sides of the loaf....be carefull not to burn your fingers!!!!
Linda C

HOT CINNAMON PULL-APART BREAD  
1 loaf frozen bread, thawed
1/2 c. butter
1 c. sugar
1 tbsp. cinnamon
1/2 tsp. nutmeg

Cut bread dough into 3 inch diamond shape with a cutter. Dip pieces of dough one by one into melted butter and layer into a greased 10 inch ring mold or tube cake pan. Mix sugar, cinnamon, and nutmeg for cinnamon filling. Sprinkle with 1/3 of the cinnamon filling. Makes 3 layers ending with a sprinkling of cinnamon filling. Don't fill pan to full or dough will pop off. Bake at 400 degrees for 35 minutes. Let cool 5 minutes. Serve warm.

PULL APART BREAD  
20 Rhodes frozen dinner rolls
1 sm. pkg. butter pecan instant pudding
1/2 c. butter, melted
1/2 c. brown sugar, melted

Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart.

BUTTERSCOTCH COFFEE CAKE PULL APART  
24 frozen bread rolls (frozen food section, 12 balls per pkg.)
1 pkg. butterscotch pudding (not instant)
1 stick butter
3/4 c. brown sugar
3/4 tsp. cinnamon
The night before: Arrange frozen rolls in greased tube pan. Sprinkle dry
pudding over rolls. Melt butter, add brown sugar and cinnamon. Cook
until bubbly, pour over rolls and cover tightly with foil, leave on counter
overnight.

Morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy.

NOTE: Chopped nuts may be added to melted butter mixture.

MY FAVORITE CINNAMON PULL-APARTS  
1/2 c. white sugar
1 tbsp. cinnamon
1/2 c. brown sugar
1/2 c. (1 stick) butter
3/4 c. vanilla ice cream
1 loaf frozen bread dough, thawed

Combine white sugar and cinnamon. Pull apart bread dough and roll into 1 inch balls. Roll balls in cinnamon-sugar and place in bread pan.

Bring to a boil: brown sugar, butter and ice cream. Pour over bread dough and let stand 30 minutes. Bake in 350 degree oven for 30 minutes, until golden brown.

PULL-APART COFFEE CAKE  
2 loaves frozen white bread
1 c. melted butter
1 1/2 c. sugar
2 tsp. cinnamon
1 c. chopped pecans

Thaw bread. Melt butter in small container. Combine sugar, cinnamon in small bowl and set aside. When loaves are thawed, shape dough into small balls (like walnut), roll in melted butter, coat with sugar and cinnamon mixture then roll in chopped nuts. Place the balls (not too close together) in tube pan. Fill 1/2 full with balls. Cover and let rise in warm place for 1 hour. Bake at 350 degrees for 30 or 40 minutes. To serve, pull balls apart. May be wrapped in foil to heat.

EASY CARAMEL ROLLS OR PULL APARTS  
2 loaves frozen bread dough (thawed)
1/2 c. butter
1 c. brown sugar
1 lg. box vanilla pudding (not instant)
2 to 3 tbsp. milk
Cinnamon to taste

Grease bottom of 9 x 13 pan. Tear pieces off one of the bread loaves and place into pan. Mix all other ingredients together and pour mixture over bread in pan. Sprinkle with cinnamon. Tear second loaf of bread into pieces and place on top of rest. Sprinkle with cinnamon. Let rise 2 to 3 hours. Bake at 350 degrees for 30 minutes. Remove from oven. Invert pan onto serving plate.

OVERNIGHT PULL - APART ROLLS  
Hot roll mix or frozen bread dough
1 stick butter
1 pkg. butterscotch pudding mix (dry)
1/2 c. brown sugar
1/2 c. nuts (if desired)
Cinnamon and sugar mixture

Night before: Prepare hot roll mix or thawed dough into 1 inch balls. Melt 1/2 stick butter and roll balls in it, then in cinnamon-sugar mixture. Place in greased bundt pan in layers. Top with pudding mix, brown sugar, and nuts. Pour remaining butter (melted) over this. Cover with plastic wrap and refrigerate overnight.

Note: Remove rolls from refrigerator 10-15 minutes before baking. Bake in a 350 degree oven approximately 30 minutes.

PECAN PULL APARTS  
1 loaf frozen bread dough
1 pkg. reg. (not instant) butterscotch pudding
1/2 c. brown sugar
3/4 c. chopped pecans
Dash cinnamon
1 stick (1/4 lb.) butter, melted

The night before serving rolls, partially defrost bread dough and break into small pieces. Lay pieces flat in bottom of greased pan. Cover with dry pudding mix, brown sugar, pecans, cinnamon and butter. Cover pan and let set at room temperature overnight. Next morning preheat oven to 350 degrees. Uncover pan and bake 20 minutes or until done.

BUTTERSCOTCH PULL APARTS  
1 c. brown sugar
1 sm. pkg. vanilla pudding
1 tsp. nutmeg
1/2 stick butter
3/4 c. nuts
1 sm. pkg. butterscotch pudding
1 tsp. cinnamon
2 tbsp. cream
2 loaves frozen bread

Thaw bread. Mix dry ingredients and set aside half of ingredients. Melt butter and add 1/2 of dry ingredients. Spread in dripper pan. Sprinkle nuts over mixture. Cut bread in small pieces and roll in dry mixture; place over mixture in pan. Pour any remaining dry mixture over all. Let rise. Bake at 375 degrees for 1/2 hour. Turn pan over after taking out of oven. Serve while warm.

CARAMEL - PECAN PULL - APART ROLLS  
2 frozen loaves of bread, thawed
1 stick butter (or butter) melted
1/2 c. brown sugar
1 tbsp. milk
1 (3 oz.) pkg. butterscotch pudding & pie filling (not instant)
1/2 c. chopped pecans

Mix butter, brown sugar, pudding, milk and nuts together. Spread over bottom of 9 x 13 inch pan. Cut each loaf into 10-12 pieces and arrange in pan over caramel mixture. Raise until double, about 2 hours. Bake at 350 degrees about 30 minutes. Remove from pan while warm

Optional: Can use 2 dozen frozen rolls instead of loaves. Can prepare the night before and let raise in refrigerator overnight. Bake in the morning. Can make half a recipe in 9 x 9 inch pan using 1 dozen frozen rolls.

CARAMEL PULL-APARTS  
2 loaves Rhodes frozen bread dough
1 c. brown sugar
1/2 c. butter
2 tbsp. milk
1/2 tsp. cinnamon
1 pkg. vanilla pudding (non-instant)

Thaw frozen bread, then cut into pieces. Scatter bread pieces into greased 9x13 inch pan. Cook butter, brown sugar, milk, cinnamon and pudding; bring to boil. Pour mixture over bread pieces. Let set in refrigerator overnight, then bake at 375 degrees for 30-35 minutes. Serve warm or cool.

STICKY PULL APART ROLLS  
1 (4 oz.) pkg. regular butterscotch pudding
1 c. chopped nuts
1/2 c. brown sugar
1/4 c. butter, softened
1 tsp. cinnamon
2 (16 oz.) bread dough, thawed

In mixing bowl combine pudding mix, walnuts, sugar and butter and cinnamon. Mix until crumbly. Cut each loaf lengthwise then into 8 pieces (each loaf 16 pieces each).

Sprinkle 3/4 mixture in greased 13 x 9 pan place pieces of dough in pan. Sprinkle remaining mix cover and let rise until doubled (about 1 hour). Bake at 350 degree oven for 20 to 40 minutes. Turn out of pan immediately.   

For questions or assistance, call 24 hours a day! (877) 812-6235

Diane's Home Cookin Chapter: Coffeecakes,Sweetrolls, Danish & Puff Pastries

Nutty Orange Coffee Cake Recipe Courtesy Paula Deen
===================================================
3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) can refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice
. Preheat the oven to 350 degrees F. In a small bowl, combine the
granulated sugar, pecans, and zest; set aside. Separate the biscuits.
Place about 3/4 teaspoon cream cheese in the center of each biscuit.
Fold each biscuit in half over the cheese, pressing the edges to seal.
Dip the biscuits in melted butter, then dredge in the granulated sugar
mixture. Place the biscuits, curved-side down, in a single layer in the
hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do
not stack). Place any remaining biscuits around the tube, filling any
gaps. Drizzle any remaining butter over the biscuits, and sprinkle with
any remaining sugar mixture. Bake for 35 to 40 minutes, until golden
brown. Immediately invert the cake onto a serving platter. Combine the
confectioners' sugar and orange juice, stirring well; drizzle the glaze
over the warm cake. Serve warm.

Exported from Home Cookin 5.5 (www.mountain-software.com)

2 T. Unsalted butter to grease pan

Dough
¾ c. Warm milk
½ c. Warm water
2 T. Unsalted butter, melted
¼ c. Sugar
1 Egg
1 pkg. Rapid rise yeast
3 ¼ c. All purpose flour
2 t. salt

For Sugar Coating
1 c. Firmly packed light brown sugar
2 t. Ground cinnamon
8 T. Unsalted butter, melted

For Glaze
4 T. Unsalted butter
½ c. Firmly packed light brown sugar
¼ c. Maple syrup
1 t. Ground cinnamon
1 T. Water

1. Grease monkey bread pan with butter.
2. For the dough, in a bowl whisk milk, water, melted butter, sugar, egg, and yeast.
3. In the bowl of an electric mixer fitted with dough hook, combine the flour and salt and beat on low speed just until combined. Slowly add the milk mixture and beat until the dough comes together, 1 to 2 minutes. Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes.
4. Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Form the dough into a ball. Coat the inside of a large bowl with nonstick spray, place the dough in the bowl and cover with plastic wrap. Let stand in warm place until doubled in bulk, about 1 hour.
5. Prepare sugar coating: In bowl, stir together the brown sugar and cinnamon. Put the melted butter in another bowl. Set aside.
6. Turn the dough out onto a floured surface and shape into an 8 inch square. Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces. Roll each piece into a ball, dip in butter, and roll in sugar mixture. Stack balls into pan, cover with plastic wrap, and let rise 30-45 minutes in warm place.
7. Position a rack in the lower third of an oven. Place a piece of aluminum foil on the rack to catch any drips during baking. Preheat oven to 350 degrees.
8. Remove plastic wrap and bake in 350 degree oven for 20 minutes. Cover pan loosely with aluminum foil to prevent over browning and bake additional 25-35 minutes more until bread springs back when touched.
9. Meanwhile, make the glaze: In a saucepan over medium heat, combine the butter, brown sugar, maple syrup, cinnamon and water. Heat, whisking, until the ingredients are dissolved. Bring to a boil and boil for 1 minute. Remove the pan from the heat and cover to keep warm.
10. Transfer the bread pan to a wire rack and let cool for 5 minutes. Turn the bread out onto a plate and let cool for 10 minutes. Using a spoon, drizzle the warm glaze over the top and side of the bread. Let the glaze set for about 10 minutes. Serve the bread warm.

Savory Variation:

Omit the sugar coating and glaze. After beating the milk mixture into the flour mixture, beat in 4 T. minced fresh herbs, such as sage, thyme, or basil. Later, dip the dough balls into 8 T. melted butter. As you place the balls in the pan, sprinkle a total of 1 ½ cups of grated Parmigiano-Reggiano cheese between the layers. Continue as above.

Cherry Almond Monkey Bread Recipe
from Prepared Pantry

We got the idea for this monkey bread from a recipe that we found on our friend Linda Kilbride’s site, Recipe Goldmine. We thought our Swedish Vanilla Almond Bread would be a great starting point for this monkey bread. We drained the juice from the maraschino cherries and added that to the liquid for the bread. The result was a nice pink color in a cherry almond bread with a sticky glaze.

4 cups bread flour
1 seven gram instant yeast packet
1 10-ounce jar maraschino cherries
1 large egg
1 1/2 cup combination juice, water and egg
2 tablespoons sugar
1/2 tablespoons salt
1/4 cups dry milk
2 tablespoons potato flour
1/2 teaspoon dough conditioner
1/2 teaspoon nutmeg
1/4 cup butter, melted
1 teaspoon almond extract
1 teaspoon cherry flavor
1 teaspoon vanilla extract
red food coloring (optional)

1/3 cups finely chopped slivered almonds
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup butter, melted
1/2 cup slivered almonds

1. Place two cups of flour in the mixing bowl of your stand-type mixer. Add the yeast.

2. Drain the maraschino cherries saving the juice from the cherries. Place the juice in a two-cup measuring cup. Add the egg. Add enough water to bring the mixture to the 1 1/2 cup mark. With a fork, whisk the mixture until combined and then heat the mixture in the microwave to 110 degrees.

3. Add the warm water-egg-juice mixture to the flour in the bowl and beat with a dough hook for about one minute to hydrate the yeast.

4. Add the rest of the flour, the sugar, salt, dry milk, potato flour, dough conditioner, and nutmeg. Add the 1/4 cup melted butter and almond, cherry, and vanilla extracts. With the dough hook and at medium speed, mix for four minutes or until the dough is well developed. Add the optional food coloring to get the shade desired. Remove to a large greased bowl, cover, and let rise until doubled—one hour to 11/2 hours.

5. For the glaze, finely chop 1/3 cup slivered almonds. (A nut chopper or mezzaluna works well for this.) Add the granulated and brown sugars and mix. Use scissors to snip the cherries into pieces.

6. Melt the 1/2 cup butter and set aside. Coarsely chop the 1/2 cup slivered almonds. Place about 1/2 the coarsely chopped nuts and 1/2 the cherries in the bottom of a bundt pan.

7. Lightly flour a work area on a clean counter. Press the dough into a disk. With a sharp knife, cut the dough into walnut-sized chunks. Dip the chunks in the melted butter and then in the nut and sugar mixture. Place the coated chunks in a bundt pan. After a layer of chunks are in the pan, sprinkle about 1/4 of the cherries and coarsely chopped nuts over the dough in the pan. Continue coating chunks. After another layer, sprinkle the reminder of cherries and coarse nuts over the dough. Coat and place the rest of the chunks. If you have any left over butter or sugar mixture, pour it over the dough. Cover the pan and let the bread rise until doubled.

8. Preheat the oven to 350 degrees. Bake for 40 minutes or until it tests done with an internal temperature of 190 degrees. (Cover with aluminum foil the last ten minutes to avoid over-browning.) After five minutes, invert the bread on a large plate or serving platter. Serve warm.

Orange Pecan Monkey Bread Recipe
from Prepared Pantry

This cinnamon and orange monkey bread is scrumptious. A thick slurry is made with melted butter, brown sugar, vanilla, cinnamon, and orange marmalade. The bread chunks are rolled in this before baking.

You can use this as a template for many other monkey breads made with jam. Try peach pecan using a peach jam and cherry almond using cherry jam.

4 cups bread flour
1 seven gram instant yeast packet
1 large egg
1 1/2 cup combination water and egg
2 tablespoons sugar
1/2 tablespoons salt
1/4 cups dry milk
2 tablespoons potato flour
1/2 teaspoon dough conditioner
1 teaspoon cinnamon
1/4 cup butter, melted
1/2 cup butter, melted
1 cup orange marmalade
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup chopped pecans or walnuts

1. Place two cups of flour in the mixing bowl of your stand-type mixer. Add the yeast.

2. Put the egg in a two cup measuring cup. Add enough water to bring the mixture to the 1 1/2 cup mark. With a fork, whisk the mixture until combined and then heat the mixture in the microwave to 110 degrees.

3. Add the warm water and egg mixture to the flour in the bowl and beat with a dough hook for about one minute to hydrate the yeast.

4. Add the rest of the flour, the sugar, salt, dry milk, potato flour, dough conditioner, and the first teaspoon of cinnamon. Add the 1/4 cup melted butter. With the dough hook and at medium speed, mix for four minutes or until the dough is well developed. Remove to a large greased bowl, cover, and let rise until doubled—one hour to 11/2 hours.

5. For the glaze, to the 1/2 cup melted butter, add the marmalade, and brown sugar, the second teaspoon of cinnamon and vanilla. Stir until combined into a slurry.

6. Sprinkle a few of the nuts in a bundt pan.

7. Lightly flour a work area on a clean counter. Press the dough into a disk. With a sharp knife, cut the dough into walnut-sized chunks. Dip the chunks in the sugary slurry and place the coated chunks in a bundt pan. After a layer of chunks are in the pan, sprinkle some of the chopped nuts over the dough in the pan. Continue coating chunks. After another layer, sprinkle the reminder of the nuts over the dough. Coat and place the rest of the chunks. If you have any left over slurry, spread it over the dough. Cover the pan and let the bread rise until doubled.

8. Preheat the oven to 350 degrees. Bake for 40 minutes or until it tests done with an internal temperature of 190 degrees. (Cover with aluminum foil the last ten minutes to avoid over-browning.) After five minutes, invert the bread on a large plate or serving platter. Serve warm.

Raspberry Pull Apart Bread
from MarleneFL
via Nancy's newsletter

2 frozen loaves bread dough
1/2 stick butter
1/2 c. brown sugar
1/8 tsp. (or less) cloves
1 (3 oz.) box raspberry gelatin
1/2 c. sugar
1 tsp. cinnamon
1 c. chopped nuts

Slice each loaf into 8 slices. Cut each slice in fourths, making 64 pieces. Spread these in 13x9-inch buttered cake pan.
gelatin, sugars and spices. Add nuts and sprinkle evenly over bread. Dab butter over all. Let rise to top of pan.
Bake iat 350* F for about 30 minutes. Take from oven and turn upside down on a cookie sheet so juices run thru pull-apart rolls.