Anyone have these recipes?
Okay, these are recipes I had a long time ago, and would love to make these again, but alas, I don't have the recipe...
First one is Monkey Bread...This recipe used frozen small rolls, dipped in butter or margarine, and then rolled in a sugar-cinammon mixture, then put in a bundt pan overnight, and baked the next day...I believe the rolls were frozen when dipped...
Second one, a maple coffee cake, made with the boxed "Hot Roll Mix" that involved rolling into cresent shapes and it was in a circular shape ( think these were rolled in sugar mixture than put on a pizza pan)...ending with a maple flavored glaze...I am pretty sure that this was a recipe from one of those Pillsbury Bake Off small recipe books from a very long time ago..This recipe was one of the "winners"....
For a more adult version, Paula Deen has an ultimate coffe cake recipe that uses the pull apart rolls. I was desperate and not overly ambitious one night and made this, just rolled the dough into smaller balls so they could be pulled apart; I also had some dark chocolate chunks which I added in between. Had girlfriends over for coffee; it was a big hit. I will make it again.
The photo will give you an idea of the glaze that forms.
re: Nancy Berry
here's another version of Maple Nut Coffee Twist - it's not the Hot Roll Mix... but, I think you could adapt this recipe
3/4 cup milk
1/4 cup butter
2-3/4 to 3 cups flour
3 Tbl. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1 tsp. maple flavoring
1/4 cup melted butter
Heat milk and butter to 120°F in a small saucepan. Add to one cup flour, sugar, salt, yeast, flavoring and egg; beat for 2 minutes at medium speed. Stir in the rest of the flour to make a soft dough. Knead until smooth and elastic, another two minutes. Let rise in a greased bowl, covered, until doubled for one hour.
Combine the Filling ingredients and set aside.
Grease a 12-inch pizza pan. Punch dough down; divide and shape 3 balls.
Press one ball of dough to cover bottom of greased pizza pan, brush with some of the melted butter and sprinkle with 1/3 of the Filling. Repeat layers of dough, butter, filling.
To shape: place small juice glass in center of dough - cut with scissors from outside to the juice glass making 16 wedges. Twist each wedge five times. Remove juice glass. Let rise again until doubled in size for 30 to 45 minutes. Bake 18 to 22 minutes at 375°F. until golden brown. Cool 5 minutes. Remove from pizza pan and drizzle with Glaze on warm coffee cake.
1/2 cup sugar
1/3 cup chopped nuts
1 tsp. ground cinnamon
1 tsp. maple flavoring
1 cup powdered sugar
2 Tbl. melted butter
1 to 2 Tbl. milk
1/2 tsp. maple flavoring
Blend ingredients together until smooth.
I love monkey bread. I think there's as many variations to the recipie as there is for chili (just looking for some comparison there). I use frozen bread dough, thawn out. Then roll them into inch (approx) size balls, roll them in butter, then roll them in cinnamon sugar and put them in the bunt pan and cook (as long as it says to cook the bread for). I always wanted to throw some raisins in but nobody else likes raisins.
My mom made moneky bread for us as kids. Her recipe was pretty much exactly what you described. She used canned biscuits, rolled the dough in margarine and sugar/cinammon then shoved into a cake pan. She usually finished off with a little brown sugar dusting on top and baked until golden and gooey.
Paula Deen makes a version of Monkey Bread that she called Gorilla Bread. The real difference is that she stuffs each biscuit with cream cheese, making the end result even gooier and more sinful. I haven't tried it yet, but have never had bad luck with her recipes or sweets and baking (aside from sometimes shortening the cooking time). You can find her Gorilla Bread here: http://www.foodnetwork.com/food/recip...
Thanks all for the tips! I heard about monkey bread and tried the Best of Bridge version. I was actually disappointed because it wasn't as sticky and sweet as I had hoped. The BoB recipe forgot to mention that rolling the individual balls in butter and sugar was important!
I have some whole wheat artisan dough and now I have a craving for a decadent breakfast. I'll try Monkey Bread again with chocolate (and craisins 'cause I luv them).