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Monkey Bread Baker Recipes

What is Monkey Bread?

Monkey Bread, also known as pull-apart bread, is a tasty baked treat that is pulled apart with the fingers to eat! Popular with kids, this sweet baked dessert bread has many different variations. Take a look at the recipes you can bake with our Monkey Bread Baker!.
Garlic-Parmesan Monkey Bread

3 tablespoons parsley
3 tablespoons finely
chopped green onions
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 eggs
1 package frozen yeast rolls,
unthawed (20-24 count)
1/2 cup Parmesan cheese
Grease Monkey bread mold. In a medium bowl, mix together the green onions, parsley, garlic powder, salt, butter and eggs until well blended. Dip each yeast roll into the mixture. Place half of the coated rolls in the Monkey Bread mold and sprinkle with Parmesan cheese. Top with remaining rolls and sprinkle with remaining Parmesan cheese. Cover loosely, and let rise until doubled in size, about 2 hours. Place in a COLD OVEN then turn to 350 degrees F. Bake for about 30 minutes or until golden brown.

Sesame-Herb Monkey Bread

1 cup butter, melted
1/4 cup fresh parsley, chopped
2 tablespoons chives, chopped
1 tablespoon dried dill
3 tablespoons sesame seeds
1 package frozen yeast rolls,
unthawed (20-24 count)
1/4 cup Parmesan cheese,
grated (optional)
Grease Monkey bread mold. In a medium bowl, mix together butter, pasley, chives, dill, and sesame seeds until well blended. Dip each yeast roll into the mixture. Place half of the coated rolls in the Monkey Bread mold and, if using Parmesan cheese, sprinkle the layer with cheese. Top with remaining rolls and, if using Parmesan cheese, sprinkle the layer with remaining cheese. Cover loosely, and let rise until doubled in size, about 2 hours. Place in a COLD OVEN then turn to 350 degrees F. Bake for about 30 minutes or until golden brown.

Gourmet Rosemary Monkey Bread

3 cups all-purpose flour
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup milk, heated
1 egg
3 tablespoons butter, melted
1 teaspoon fresh rosemary or
1/4 teaspoon dried rosemary
1 teaspoon minced garlic
Combine 1 1/2 cups flour, yeast, sugar and salt in a large mixing bowl. Add milk and egg; beat until blended. Gradually add remaining 1 1/2 cups flour, rosemary and garlic and beat until mixture forms soft dough. It may be necessary to add more flour. Turn this out onto a floured surface and knead until smooth and elastic. Place in an oiled owl and cover. Let rise in a warm place 50 minutes or until double in size. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in a greased pan. Cover and let rise in a warm place about 50 minutes or until dough nearly fills the mold. While dough rises make Monkey Bread topping.
TOPPING
1/4 cup Parmesan cheese, grated
3 tablespoons wheat germ
1 tablespoon rosemary
Place melted butter in a bowl. In a separate bowl mix Parmesan cheese, wheat germ, rosemary, garlic, and cheddar cheese together. At the completion of the second rising, cut dough into 1/2 inch sections and roll into balls. Dip balls of dough into melted butter and then into the cheese mixture. Place balls of dough into a greased Monkey Bread mold. Cover and let sit in warm place for one hour or until dough has doubled in size. Place in a COLD OVEN and turn to 350 degrees F. Bake for 30 to 45 minutes. After removing from oven carefully release edges and center with a knife. Invert onto serving platter and serve warm.


1 egg
3 tablespoons butter, melted
Topping (see recipe below)
Gourmet Chef's Monkey Bread

3 cups all-purpose flour
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup milk, heated
Combine 1 1/2 cups flour, yeast, sugar and salt in a large mixing bowl. Add milk and egg; beat until blended. Gradually add remaining 1 1/2 cups flour, rosemary and garlic and beat until mixture forms soft dough. It may be necessary to add more flour. Turn this out onto a floured surface and knead until smooth and elastic. Place in an oiled owl and cover. Let rise in a warm place 50 minutes or until double in size. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in a greased pan. Cover and let rise in a warm place about 50 minutes or until dough nearly fills the mold. While dough rises make Topping.
TOPPING
1 stick butter, melted
1 cup light brown sugar
2 teaspoons cinnamon
3/4 cup pecans, chopped
Place melted butter in a bowl. In a separate bowl mix light brown sugar, cinnamon, and chopped pecans together. At the completion of the second rising, cut dough into 1/2 inch sections and roll into balls. Dip balls of dough into melted butter and then into the sugar mixture. Place balls of dough into the Monkey Bread mold previously sprayed with non-stick cooking spray. Cover and let sit in warm place for one hour or until dough has doubled in size. Place in a COLD OVEN and turn to 350 degrees F. Bake for 30 to 45 minutes. After removing from oven carefully release edges and center with a knife. Invert onto serving platter and serve warm.

Working Woman's Monkey Bread

4 cans of 8 buttermilk refrigerated biscuits
1 1/2 sticks butter, melted
1 1/4 cups light brown sugar
2 teaspoons cinnamon
3/4 cup pecans, chopped (optional)
Spray Monkey Bread mold with cooking spray. Sprinkle nuts in bottom of mold if desired. Melt butter and set aside. In a separate bowl, mix together cinnamon and brown sugar. Cut biscuits into quarters and roll into balls. Dip into melted butter, then sugar mixture, untl well coated. Place biscuits into mold on top of nuts. Pour any remaining butter and sugar mixture over biscuits. Place in a COLD OVEn (Do not preheat to avoid cracking pottery). Turn oven to 350 degrees. Bake for 45 minutes. Remove from oven and place on stove top. Carefully release edges with a knife or spatula.