Best 3 Christmas Monkey Bread Recipes

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Christmas monkey bread is a delicious and festive treat that is perfect for the holiday season. This sweet and sticky pull-apart bread is made with soft dough balls that are coated in cinnamon sugar and baked until golden brown. You can serve it with a variety of dipping sauces, such as caramel sauce, chocolate sauce, or cream cheese frosting. Whether you are hosting a Christmas party or simply want to enjoy a special treat with your family, this easy-to-make recipe is sure to be a hit.

Here are our top 3 tried and tested recipes!

CINNAMON ROLL MONKEY BREAD



Cinnamon Roll Monkey Bread image

A true down-south, passed-down recipe that will be enjoyed by everyone. You will be a top Southern cook. If you take this cinnamon roll monkey bread to a work function or church event, they will ask you to make it over and over again.

Provided by A-PHI-A COOK

Time 1h15m

Yield 12

Number Of Ingredients 11

butter-flavored nonstick cooking spray
¾ cup white sugar
¼ cup light brown sugar
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg
4 (12.4 ounce) packages refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
¾ cup chopped pecans
1 ¼ cups unsalted butter, at room temperature, divided
½ cup confectioners' sugar
¼ cup lemon-lime flavored carbonated beverage (such as 7-Up®)
¼ cup rolled oats

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with butter-flavored cooking spray.
  • Mix white sugar, brown sugar, cinnamon, and nutmeg together in a bowl.
  • Open the refrigerated cinnamon rolls. Divide rolls by package, then cut into quarters with a pizza/dough cutter.
  • Place each package of cut cinnamon roll pieces in the sugar mixture and toss until covered, keeping them separated. Do not discard excess sugar mixture.
  • Layer each separate portion of sugar-coated cinnamon roll pieces in the bottom of the prepared pan, sprinkling with pecans as you go, ending with pecans on top.
  • Combine excess sugar mixture with 3/4 cup of butter in a saucepan over medium-low heat; bring to a boil. Pour butter mixture over the cinnamon roll pieces.
  • Bake in the preheated oven until the top is crispy, about 40 minutes. Remove and allow to cool for 10 minutes.
  • While cooling, mix confectioners' sugar, lemon-lime beverage, oats, and remaining 1/2 cup of room temperature butter together for icing.
  • Remove the bread from the Bundt® pan, then drizzle the icing over the bread to taste.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 86.4 g, Cholesterol 50.8 mg, Fat 39 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 16.3 g, Sodium 901.6 mg, Sugar 23 g

MAKE-AHEAD MONKEY BREAD



Make-Ahead Monkey Bread image

Frozen bread dough makes this ooey-gooey breakfast treat a snap to make. I have used this for Christmas because I can prepare it the night before, which allows me to join the family in seeing what Santa left under the tree.

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 servings).

Number Of Ingredients 7

3/4 cup packed brown sugar
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup butter
20 frozen bread dough dinner rolls, quartered
1 teaspoon lemon juice

Steps:

  • In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 383 calories, Fat 17g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 429mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 3g fiber), Protein 7g protein.

MONKEY BREAD



Monkey Bread image

Many monkey bread recipes are made with a yeast-risen dough, but the most classic methods use biscuit dough, as this one does. A quick fold of the dough ensures it's light and fluffy inside. When you grease the pan, you may worry that two tablespoons of butter seems excessive, but the generous amount prevents the monkey bread from sticking to the pan and combines with the cinnamon sugar to create an effortless caramel sauce as it bakes. If you're looking for an even simpler approach, you could replace the homemade dough with about two pounds of store-bought refrigerated biscuit dough.

Provided by Erin Jeanne McDowell

Categories     snack, cakes, finger foods, one pot, quick breads, dessert

Time 2h

Yield One 9-inch round or 10-inch bundt loaf

Number Of Ingredients 15

4 cups/510 grams all-purpose flour, plus more for dusting
1/4 cup/50 grams granulated sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
1 1/3 cups/320 milliliters cold buttermilk, plus more as needed
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature
3/4 teaspoon vanilla extract
1 cup/220 grams light or dark brown sugar
1/4 cup/50 grams granulated sugar
1 tablespoon ground cinnamon
Pinch of fine sea salt
1 cup/125 grams confectioners' sugar
6 tablespoons heavy cream or milk, plus more as needed
1 teaspoon vanilla extract

Steps:

  • Make the biscuit dough: In a large bowl, whisk the flour, granulated sugar, baking powder and salt to combine. Add the cubed cold butter and toss to coat with the flour mixture, using your fingers to separate butter cubes and ensure each piece is well coated.
  • Use your fingers or a pastry cutter to cut the butter into the flour, and continue working until each piece of butter is no larger than the size of a pea. Make a well in the center of the bowl.
  • Pour the buttermilk into the well and use your hands or a spatula to gently mix the dough to combine. You want to mix it minimally to keep the dough tender, but you also want to make sure it's uniformly combined, eliminating any dry patches of flour. The dough should be slightly sticky; if the dough seems dry, stir in buttermilk 1 tablespoon at a time until the dough comes together.
  • Generously flour your work surface and place the dough on it. Flour the surface of the dough and your hands, and press the dough into a rectangle about 1/2-inch thick (the size of the dough doesn't matter, but the thickness is key). Fold the dough in quarters, then fold the quartered dough in half. Wrap it tightly in plastic wrap, and refrigerate. Heat the oven to 350 degrees.
  • Assemble the monkey bread: Using 2 tablespoons of butter, grease a 9-inch cake pan with at least 2-inch-tall sides or a 10-inch bundt or tube pan. (If you use the bundt pan, take care to really get into all the grooves and ridges and coat them well.) Place the prepared pan on a parchment-lined baking sheet.
  • Melt the remaining 10 tablespoons/140 grams butter in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. In a medium shallow bowl, stir the brown sugar, granulated sugar, cinnamon and salt together to combine.
  • When the oven is hot, unwrap the dough. Lightly flour the work surface, then flour the surface of the dough. Using your hands, press the dough into a 9-by-12-inch rectangle. Slice the dough crosswise and lengthwise into 1-inch squares.
  • Working with a few pieces at a time, dip the dough into the melted butter and shake off the excess, then toss in the sugar mixture to coat. Transfer the pieces into the prepared cake pan. Continue this process, gently stacking the dough as you work.
  • Transfer the assembled monkey bread to the oven and bake until you see bubbling around the edge of the pan, the surface is well browned and it springs back lightly when pressed in the center, 45 to 50 minutes.
  • Let cool in the pan for 5 minutes, then invert onto a serving platter or tray. Serve unglazed immediately, or let cool slightly while you make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. Add more cream as needed to thin, 1 tablespoon at a time. Drizzle over the surface of the monkey bread, or serve in a bowl alongside for dipping.

Tips:

  • Use a large bundt pan or tube pan to ensure the monkey bread has enough room to rise and cook evenly.
  • Make sure the dough is evenly coated in the cinnamon sugar mixture before baking. This will give the monkey bread a delicious, crunchy crust.
  • Bake the monkey bread until it is golden brown and the center is cooked through. This will take about 30-40 minutes.
  • Let the monkey bread cool for a few minutes before serving. This will make it easier to pull apart and enjoy.

Conclusion:

Monkey bread is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover bread or biscuit dough, and it can be customized to your liking. Whether you prefer a sweet or savory monkey bread, there is a recipe out there for you. So next time you are looking for a fun and festive treat, give monkey bread a try.

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