Monkey Bread - A Holiday Tradition

Try this for a Merry Christmas Morning Treat.
Monkey bread, Sticky buns, Cinnamon rolls, whatever name you call it, these buns are delicious.

Other recipes for Cinnamon Buns in Tastes & Treasures cookbook.

Ingredients:
13.5 ounces all-purpose flour (about 3 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1 teaspoon salt
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup very warm fat-free milk (120° to 130°)
1/4 cup very warm orange juice (120° to 130°)
1/4 cup honey
2 tablespoons butter, melted
Cooking spray
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 1/2 tablespoons fat-free milk, divided
2 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon 1/3-less-fat cream cheese
1 teaspoon vanilla extract

Directions:

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.
3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.
4. Preheat oven to 350°.
Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. 

5. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Sticky Buns Breakfast Ring- another version of yummmmmy goodness!

Sticky Bun Breakfast Ring - Treat yourself for Christmas morning . . . Tastes & Treasures Cookbook has two recipes for this delicious treat. Also called Monkey Bread. All versions are worth it! For an extra treat - add sliced apples, or jelly in between each biscuit before baking.

Sticky Buns Breakfast Ring
Ingredients:
2 small tubes refrigerator Buttermilk Biscuits OR 1 tube Pillsbury Grands Buttermilk Biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup (any brand you like)
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Directions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375F degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Thanks to BeRinged for the recipe.

Sticky Buns in the Crockpot

Tastes and Treasures Cookbook was given the delicious recipe for Sticky Buns from El Chorro Lodge. Sticky Buns are famous in the Phoenix area and have been a standard at El Chorro Lodge for years. Here's a new version.

Sticky Buns in the Crockpot

Ingredients:

16.3 oz. Pillsbury Grands biscuits
1/2 c. sugar
1/2 c. dark brown sugar
4 tsp. cinnamon, ground
8 oz. butter, stick, melted - (use butter, not margarine)
1/2 c. chopped pecans (optional)

Directions:
Use a slow cooker liner in a 5 quart slow cooker and spray the liner with cooking spray.
Melt butter in a microwave safe bowl. Mix sugars and cinnamon together in another bowl.
Cut each biscuit into quarters.

Line up the following ingredients in this order: biscuits, butter, sugar cinnamon mixture.
Dip biscuits into butter then roll in sugar cinnamon mixture and put in one layer on the bottom of the slow cooker. They will fit very snugly. (Note: If adding pecans (optional) sprinkle them in now.)
Place paper towel over top of crock. (This will keep the condensation from dripping down on the monkey bread.)
Cover. Cook on Low for 2-3 hours. Each crock cooks differently, so you will need to check!
When biscuits are done, lift out the liner and transfer to a plate.
A simple way to remove from the liner is to roll it down over the sides of the plate, and slide off with a large spatula!
Mix a cup of confectioners sugar and a couple tablespoons of milk for the icing. (Optional)
Drizzle over the top of of the monkey bread. (Optional…but very good)

Sticky Buns Breakfast Ring

Gooey and Delicious. We have two versions of this recipe in Tastes & Treasures cookbook, the original one on page 78 is from historic El Chorro Lodge.

Here's another version-

Sticky Bun Breakfast Ring - Easy and Delicious

Buttermilk Biscuits – 1 1/2 tubes Pillsbury Grands (12 pieces total)
Butter – 3 Tablespoons, melted
Maple Syrup – 1/2 cup
Brown Sugar – 1/3 cup, packed
Cinnamon – 1/2 teaspoon, ground
Pecans – 1/4 cup, chopped (optional)
Walnuts – 1/4 cup, sliced (optional)

•Preheat oven to 375 Degrees.
•Spray a fluted pan with non-stick spray. Combine the melted butter and maple syrup in a small bowl and set aside.
•In another bowl, combine the brown sugar, ground cinnamon and nuts (if desired).
•Place about half of the butter and maple syrup mixture in the bottom of the pan. Then, sprinkle half of the brown sugar mixture on top.
•Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
•Top with remaining butter and maple syrup and brown sugar mixtures.
•Bake for approximately 20 minutes or until golden brown.
•Remove pan from oven, and cool for 1 minute in the pan. Then, invert onto a serving platter and enjoy!