How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Monkey Bread

Make this yummy pull-apart bread recipe with kids to introduce them to the fun of baking. Bake the sweet treat in muffin cups or a tube pan.

4.0 by 6 people
21K views
Rate me!
  • Makes: 10 servings
  • Prep: 1 hr
  • Rise: 1 hr 30 mins
  • Bake: 35 mins 350°F

Monkey Bread

Ingredients

Directions

  1. In a large mixing bowl stir together 1 cup of the flour and the yeast. In a small saucepan heat and stir milk, the 1/4 cup butter, the 2 tablespoons sugar, corn syrup, and salt just until warm (120 degree F to 130 degree F), and butter almost melts. Add milk mixture to dry mixture. Stir in banana and egg.
  2. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Place in a greased bowl; turn once. Cover; let rise until double (about 1 hour).
  3. Generously grease ten 3-1/4-inch (jumbo) muffin cups or one 10-inch fluted tube pan. Sprinkle about half of the pecans in the bottoms of the 10 cups (about 1 teaspoon per muffin cup) or in the bottom of the tube pan; set aside. Stir together the 1 cup sugar and cinnamon; set aside.
  4. Preheat oven to 350 degree F. Punch dough down. Turn dough out onto a lightly floured surface. Roll out dough from center to edges, forming a 10x6-inch rectangle; cut rectangle into sixty 1-inch pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in the 1/3 cup melted butter, then roll in cinnamon-sugar mixture. Arrange 6 balls in each prepared muffin cup, smooth side down, or all the balls in prepared tube pan, stacking gently. Cover; let rise in a warm place until nearly double in size (for 30 to 40 minutes).
  5. Sprinkle remaining pecans on top. Stir together caramel topping and maple-flavored syrup; drizzle on top.
  6. Bake individual breads in muffin cups for 25 to 30 minutes or until dough is light brown. Or, for whole loaf in fluted tube pan, bake 35 minutes or until bread is golden brown and sounds hollow when you tap the top with your fingers.
  7. Let stand for 1 minute. (If breads stand for more than 1 minute, the loaves will be difficult to remove from the muffin cups or tube pan.) Invert onto individual plates or a serving platter. Spoon any topping and nuts remaining in the cups or pan onto rolls or loaf. Cool 15 minutes. Serve warm. Makes 10 servings.

Nutrition Facts (Monkey Bread)

    Per serving:
  • 463 kcal cal.,
  • 17 g fat
  • (7 g sat. fat,
  • 50 mg chol.,
  • 289 mg sodium,
  • 75 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...