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I use a Wolfgang Puck Bread Machine and love to make different things in it, other than just homemade bread. I have made pizza dough, as well as Monkey Bread. If you haven’t tried Monkey Bread – you are missing out!
Bread Machine Monkey Bread
Dough Ingredients (Put in machine in order as below)
- 1 cup water
- 2 tablespoons margarine, softened
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 1/2 teaspoons active dry yeast
Topping Ingredients
- 1 cup margarine
- 1 cup packed brown sugar
- 1 cup raisins (optional)
- 1/4 cup of chopped pecans (optional)
Sugar Mixture
- 1 cup sugar
- 2 tablespoons cinnamon
Directions
- In the order of ingredients, place in bread machine. Make sure the yeast is on top of the dry mixture & doesn’t touch the liquid, until the bread machine is started.
- At the top of the powdered mixture, place the yeast. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.
- When dough is complete, place dough on floured surface, knead and roll dough in to a long tube shape.
- Cut dough in to 1 inch bites.
- Drop one chunk at a time into the sugar mixture. Thoroughly coat dough pieces. I like to use a sifted spoon to get excess sugar off the rolled dough.
- Layer them loosely in a greased Bundt or tube pan, staggering layers so you’re plopping each dough chunk over a space between two below.
- Chop Pecans
- In a medium saucepan on low heat, wisk together topping ingredients until smooth. Remove from heat.
- Pour topping mixture over coated rolls in baking pan.
- Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown.
- Remove from oven & enjoy!
Images of steps:
Steps 1 & 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
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Hi!
I just wanted to let you know that after having this on my Pintrest board for the longest time, I finally used it for Christmas morning. It was a huge hit and went directly on my family’s “make again” list. Thank you for sharing it!
Oh, and Tracey, you DO have to either divide them or use a big pan. I used my big bundt cake pan and it filled it all the way up. You have to consider that there are 3 cups of flour and yeast doubles nearly doubles that even while it’s cooking…plus add all the fluid from the butter and sugar? You need a big pan and place it on a cookie sheet if you have any doubts at all
Thank you again, I hope you had a wonderful Christmas!
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Tracey Reply:
November 21st, 2011 at 8:11 PM
Well I tried these today and was not impressed. They are ok, but I would not make them again. They boiled over in my oven for starters! Yikes :negative:
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Tanya Reply:
November 22nd, 2011 at 3:38 PM
@Tracey, What size of pan did you use? It sounds like your pan was entirely too small. Try compacting your dough and try a larger pan. You can always taste the topping and season sweeter to your likings.
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