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Monkey Bread question

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Hi all, I've just delved into the world of making monkey bread. I've been making it in a bundt pan, using Grands buttermilk biscuits as the dough. Now, while I enjoy the little crispiness that the top (or bottom when you flip it over) of the ring has, but my boyfriend doesn't have the same feelings. He wants that ooey gooey-ness throughout the entire bread. But I suppose when I pour the cinnamon, brown sugar, and melted butter mixture on top of the bread, it all seeps to the bottom, yadda yadda.

So, do you guys know if there's any way to make the entire monkey bread have that gooey-ness? Could I put tin foil over the top to avoid a crisp bottom? Or perhaps put more of the mixture on it halfway through? Or a combo of the two? Any suggestions?

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  1. Why are you using canned biscuit for this? Isn't this supposed to be a sweet yeast dough?

    1 Reply
    1. re: rjbh20

      I have made my own dough before for it, but I've been using the biscuits for a quick version in a recipe I've found when I don't feel like waiting for the bread to rise. It turns out really delicious.

    2. I always use a Bundt too, but what about trying a 9x13 or something like that? With the bundt, you have the whole middle that's not gooey. In a 9x13, there is way less "middle." The tin foil is not a bad idea either.

      1 Reply
      1. re: jbsiegel

        I see what you're saying. Not a bad idea, it's worth a shot. Maybe a 9x13 plus the foil.

      2. When I make monkey bread I roll each individual ball of dough in butter and brown sugar and then let them rise in the bunt pan in a turned off oven. This gets each piece nice and sticky. His method is outlined on Smitten Kitchen by way of CI. I guess you could do that with the biscuit dough also.

        4 Replies
        1. re: magiesmom

          I have also always used the dip in melted butter and then roll in the sugary cinnamon mix way as well- never had crispy issues.

          1. re: Ttrockwood

            I wouldn't call them crispy, but when we use that method the top (bottom) balls are drier and more firm.

            1. re: viperlush

              Yes that's a way to put it. Although mine did have a crunch to them because the syrup that made it to them hardened. I'm definitely going to try dipping each ball in butter iindividually!

              1. re: lelauren

                We do the dip and toss. Time consuming, but pretty and the cinnamon sugar is even distributed.

        2. Yes, you could put foil over the top of the bundt pan. The ring pan shape helps the loaf to cook evenly, so I would continue to use that pan. However, if you lower the oven temp by about 15-20 degrees, and increase the cooking time slightly, the top will be less "crispy".
          Additionally, if, after baking, the pan is inverted onto a plate while still somewhat warm, some of the syrup will make its way to the bottom.

          2 Replies
          1. re: KarenDW

            You think if I flip it but keep it in the bundt pan, the syrup will still seep down? I'd be worried flipping it and taking it out of the pan too soon without cooling it would lose its shape.

            1. re: lelauren

              should be ok. Keep in pan. Flip after 5-8 minutes.

          2. Can you add more of the syrup after its cook kind of like a glaze? I'm with you, I enjoy the crispy balls over the goo.

            I have used the canned biscuits for individual servings in cupcake tins. Worked out nicely.

            1 Reply
            1. re: viperlush

              I was thinking of doing that glaze right when it comes out of the oven, then flipping it ten minutes in or so.

            2. Wondering if you couldn't make the equivalent of cloverleaf rolls, in that you'd roll small bits of the dough into circles, then butter and sugar mixture, and then pop into a cupcake tin - or a mini cupcake tin.

              1 Reply
              1. re: ElsieDee

                When ever I've done it that way the bottom ( top) balls are caramely while the top (bottom) are crispier.