Monkey Bread

Kent Rollins Monkey Bread

Howdy everyone, and thank you for stopping by the website! This recipe is one of my favorite desserts because it is warm and gooey and so sweet. I’m talking about monkey bread. I don’t know why they call it monkey bread, but what I do know is that there are never any leftovers.

Monkey See, Monkey Dough

This time, instead of making my own biscuits, I’m using store bought biscuits. I know, I know – but look – sometimes you just have to save some time. For those of you that want to make the dough from scratch, here is my buttermilk biscuit recipe, and my angel flake biscuit recipe.

Whether you make your own dough or get a can of whack ’em biscuits – you know, the kind you have to whack to get the tube to pop open – this is going to be a delicious dessert. It’s just a little easier if you use pre-made dough. No one’s judging you here!

In a bowl off to the side, mix some cocoa powder and sugar together. Grab some of those turtle chocolate candies (formerly known as Millionaires) that are made of chocolate, caramel, and pecans. Since this candy has everything our monkey bread has in it, we’re going to stuff each ball of dough with half of a turtle.

Once you’ve whacked the tube of biscuits, you’ll cut each biscuit in half. Take each side of the biscuit and round it out a little bit so you can hide half of the turtle candy inside the biscuit dough. It’ll be the best surprise you’ve pulled off in a while.

A deep Dutch oven is needed if cooking outside.

Once the candy is well covered with dough, roll it in the cocoa/sugar mix and place in a well-greased Bundt cake pan. When you’ve got half of the biscuits in the pan, stop to get the sauce ready.

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Caramel Sauce

I like to see a lot of sauce in my monkey bread. I want every bite to be gooey. This sauce is really simple. In a sauce pan, combine the butter, brown sugar, and granulated sugar. Stir constantly until the consistency is gooey but still thin enough to pour.

Tip: Dark brown sugar contains more molasses than light brown sugar. If you love molasses, use dark brown sugar.

Pour half of the caramel sauce over half of the biscuits. Spread half of your chopped pecans over the top of the biscuits.

Then, go ahead and do it all over again. Add the rest of the dough, stuffed with turtle candies, and pour over the sauce. Save the half of the pecans for after the monkey bread comes out of the oven.

Bake according to the directions – inside of the house bake at 350 degrees on the middle rack. Bake until dough is cooked through, about 30 minutes.

I’ve you’re using a Dutch oven on a trivet, use more heat on the bottom of the pan than you do on the top. The caramel sauce will burn if the lid is too hot, and we want the dough to rise up from the bottom of the pan.

Oooey- Gooey Monkey Bread

When the dough is cooked through, set aside to cool off for a few minutes. The hot melted caramel sauce and chocolate will burn your mouth. It’ll be the hardest five minutes of the day, folks, but it will be worth it.

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Million Dollar Monkey Bread - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings 15

Ingredients
  

  • 2 sticks butter
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • ¾ cup sugar
  • ¼ cup cocoa powder
  • 3 8 count canned biscuits
  • 24 pieces Turtle candies cut in half
  • ½ cup of chopped pecans

Instructions
 

  • Preheat the oven 350º F. Butter a Bundt pan.
  • In a saucepan, over medium heat, melt the butter. Whisk in the brown sugar and cinnamon. Continue cooking for about 4 minutes or until the sauce thickens, stirring frequently.
  • In small bowl, combine the sugar and cocoa powder.
  • Remove the biscuits from the can and cut in half. Fold each half biscuit around a half piece of candy. Roll around in your hand to form a ball.
  • Roll each ball into the sugar and cocoa mixture to generously coat. Begin layering the dough balls in the Bundt pan. After using about half of the ingredients, pour half of the brown sugar sauce over the top of the dish. Evenly sprinkle half of the pecans on top. Continue layering the dough balls until all have been used. Top with the remaining caramel sauce and pecans.
  • Bake for 40 to 50 minutes or until golden brown on top. Let cool for about 5 minutes. Place a plate over the Bundt pan and invert to release the bread. Serve warm.