delicious gooey dessert....and lost the recipe

15 years ago

Did anyone keep a copy of the "monkey bread" that used instant pudding (I think) cinnamon....bread dough...my mind has gone totally blank on this and I have made it several times. I have bread dough rising in the bowl and cannot find the list of ingredients anywhere. I think it was probably Chef Glenda with all her yummy recipes, that might have been the first poster on this one.....I know about the one that you add the hershey kisses, but find that one too sweet. Thanks in advance for any help. I did google it and found many variations but I know the one from here was tried and true.

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Comments (9)

luckygardnr
15 years ago
Threejs, is this it?

Cinnabon Likes
These are the best Cinnamon rolls. Make sure to watch them closely, and do not over bake. This is the recipe for using the Bread Machine for the dough.
1/4 c water
1 c milk
1/4 c butter or margarine, melted
1 egg, slightly beaten
1/2 pkg (3.4oz) instant vanilla pudding (I use cheesecake flavor.)
1 T sugar
1/2 t salt
4 c bread flour
2 1/2 t yeast

Place ingredients in machine following manufactures instructions. (I warm milk in microwave with water, adding in softened or melted butter. I beat the egg and mix some of the milk mixture into the egg to warm it. Then dump it in with milk, water and butter. Then I add all that in where liquid is called for.) Set for sweet bread dough cycle. After complete, remove from machine and let sit for about 10 minutes. Roll out to 17"x10"(approx.) rectangle. Mix together 1 c brown sugar and 2 t cinnamon. Smear with butter to within 1" and sprinkle generously with brown sugar/cinnamon. Roll tightly from long end, pinching closed when completely rolled. Slice in 1/2"-1". Place in well greased pans.(I use 9x13 and 9" round. Spaced well apart. For GROWING room.) The original recipe called for 3 9" pans. Let rise until doubled. Bake at 350 for 15 minutes or until light golden. DO NOT OVERBAKE.(They become tough if over baked.) Frost within 10 minutes with cream cheese frosting.

Cream Cheese Frosting
Mix 4 oz cream cheese, 1/4 c butter(or all cream cheese), 1 t vanilla and enough powdered sugar to make it thick, about 3 cups. Add 1-2 T of milk a little at a time to make it of thick spreading consistency.
gwanny2three
15 years ago
I saved these....never made them, but they sound good....hope it's what you need.

Monkey Bread

Ingredients:
Mix and pour into Bundt pan:
1/2-cup brown sugar
3 Tablespoons milk
1/4-cup nuts options

Mix into bowl:
1-cup sugar
1/2-cup oleo melted
1-teaspoon cinnamon

Preparation:
Preheat oven to 350. Dip 2 cans refrigerated biscuits into mixture and stand on end in Bundt pan. Pour remaining mixture over biscuits. Bake 30-35 minutes. Invert onto a round plate or pan with raised sides to keep from running over.

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Monkey Bread 2
Ingredients:
4 pack Pillsbury Country Biscuits (or your choice)
1 1/2 Tbsp. Cinnamon
2/3 Cup Granulated Sugar

Preparation:
Mix the cinnamon and the sugar in a baggy and set to the side. Cut biscuits into quarters. Drop in baggy to coat several at one time.
Drop in a greased tube pan, Bundt pan or 2 bread pans.
Boil 1/2-cup sugar with 1/2 cup butter 1 minute. Pour over biscuits.
Bake for 40 - 45 minutes in a 350-degree oven. Invert on plate.
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The recipe I have been using (I lost my mom's, my dad gave that book to someone else, but this one sounds right -- it's all in 3s), sounds like it might be something you would like to try. I was thinking the baking powder with the buttermilk might also be an improvement. My mom's had you cream the butter and sugar, add mashed bananas, sift the dry ingredients, then add alternately with the buttermilk. The new one I found said you could dump everything in the mixer bowl, blend and go. I have tried that and have also hybridized the process -- creamed the butter and sugar, then add the bananas and the other stuff. It all works -- just don't over mix it. 2 1/3 c all purpose flour 1 2/3 c sugar 1 1/4 c mashed bananas (about 2) 2/3 c softened butter or margarine 2/3 c finely chopped nuts (I use pecans (Texas and all), but walnuts work too) 2//3 c buttermilk 1 1/4 tsp baking soda 1 1/4 tsp baking powder 3/4 tsp salt 3 eggs You can use either mixing method and bake at 350. I make muffins more often than loaves lately -- you can bake this as mini muffins, standard muffins, loaves, a 13x9 cake or even layers.
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I made the pecan tart on Ann's blog. I sent it to the grandparent's house yesterday while still warm. Alice took it with her when she went for a visit yesterday. The recipe as given: Double Chocolate Pecan Pie ========================== For the filling: 3 tbsp. unsalted butter, cut into 1-inch pieces ¾ cup packed dark brown sugar ½ tsp. salt 2 large eggs ½ cup corn syrup (I used half maple syrup, half corn syrup) 1 tsp. vanilla extract 1 cup pecans, toasted and chopped into small pieces 3 oz. semi-sweet chocolate, coarsely chopped 3 oz. bittersweet chocolate, coarsely chopped Butter-Lard Pastry ================== Edited: May/20092 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold. NOTE: This crust is also perfect made with all butter. On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes. Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown. While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans. As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours. _________________________________________________________ With apologies to Ann, I got lazy! I also wanted all pecan, no chocolate. I omitted the chocolate and added another cup of pecans. I left the pecans as whole halves, I didn't chop, nor did I toast. I also didn't prebake the crust. I put the two cups of pecans in the chilled crust in the tart pan and poured the egg/sugar/butter/maple syrup mix (which I heated in the double boiler until the sugar was dissolved) over the pecans. I baked it at 350 until it was set and the crust was golden brown. About 45 minutes. The report from all who had a piece was that it was absolutely wonderful. Thank you Ann! Here is a link that might be useful: Pecan Tart
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glenda_al
15 years ago
Wasn't me, but thanks for the compliment.
Connie, North Dakota has one!
glenda_al
15 years ago
Look at this one!

Here is a link that might be useful: gooey monkey bread
irishdancersgram
15 years ago
I always used the frozen dough, thaw and let it rise and then pull it into little pieces...Dip into melted butter and then roll into a cinnamon/sugar mixture...Put into buttered bundt pan and bake....Yymmy!
nodakgal
15 years ago
This is the one I made. It raised so high I had peices of buns falling out of the pan! LOL It was good! But I'd use less for the frozen dinner rolls when I do it again! Maybe 3/4ths of the pkg? Also we don't like nuts so left them out.

Here is a link that might be useful: Quick and Easy Monkey bread
nodakgal
15 years ago
Also I've made this hundreds of times. My Gramma gave me the recipe years ago.

Ice Cream Carmel Rolls

3 pkgs refrigerator biscuits
1 1/4 cups brown sugar
1 cup butter or marg
1 cup vanilla ice cream
cinnamon and sugar

Grease a 9x13 cake pan. Place biscuits in pan (I have cut them in quarters too and left them whole so whichever you prefer) Sprinkle Generously with cinnamon and white sugar. Microwave brown sugar and butter for 1 minute to 1minute 30 seconds. Stir til smooth. Add ice cream and microwave for 1:30 more. Stir til blended and pour over biscuits. Put in preheated 350 degree oven and bake for about 20 to 30 minutes.
glenda_al
15 years ago
Gonna save that one, Connie!
threejs
Original Author
15 years ago
Thanks everyone for the responses....ended up just making a swedish tea ring as I was going to a housewarming party....rolled the dough like I was going to make cinnamon rolls but instead of cutting through just stretched into a large circle and made 3/4 through cuts that I twisted each one backwards. When it was cooled I put a drizzle of cream cheese frosting, slivered almonds and cherries around to decorate. Ummm, think the hostess was a bit upset cause everyone pounced on it BEFORE the bbq was ready lol Somewhere on this computer or my laptop I will find that other recipe and the pics that I took of it (so I wouldnt't forget it, ya right) and I did copy by hand the ones everyone posted and put in my recipe binder. Thanks!!

delicious gooey dessert....and lost the recipe

Comments (9)

luckygardnr

gwanny2three

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delicious gooey dessert....and lost the recipe

Comments (9)

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