SAVORY MONKEY BREADS
MONKEY BREAD
2 loaves frozen bread dough, thawed
--BUTTER MIXTURE:--
1 stick butter or margarine, melted
1 tsp. dill weed
Dash garlic powder or pressed garlic
Make small balls of dough, dip in butter mixture and place in bundt pan to rise for about 1 1/2 hours until dough reaches the top of pan. Bake 350 degrees for 1/2 hour. Instead of dill and garlic in the butter, other spices may be substituted such as oregano. Another method is to roll the small dough balls in brown sugar and/or nuts after dipping in butter. Experiment with different spices to compliment the meal.

ONION MONKEY BREAD
2 (6 oz.) tubes buttermilk biscuits
8 oz. nonfat Dannon yogurt (plain)
1 beaten egg
1 pkg. Lipton onion soup mix
1 bundt cake pan
Spray bundt cake pan with non-stick cooking spray. Mix dry onion soup and one egg into yogurt, whip with a fork. Dip each individual biscuit into yogurt mixture and press into bundt cake pan. Pour remaining mixture on top. Bake at 400 degrees for 40 minutes.
MONKEY BREAD
3 lg. cans buttermilk biscuits
1/2 c. green pepper, chopped
1 c. melted butter
1/2 c. green onion, chopped
5 slices cooked bacon, crumbled
3/4 c. Parmesan cheese
Quarter biscuits and separate in bowl. Mix with other ingredients. Bake in greased Bundt pan at 350 degrees until golden brown, about 20 minutes.
MONKEY BREAD
2 loaves frozen white bread
1 stick butter or margarine
1/2 c. grated Parmesan cheese
1 tsp. garlic powder or garlic salt
1 tsp. dried oregano
1 tsp. dried parsley
Preheat oven to 350 degrees. Defrost bread according to package directions. Cut each loaf into 10 sections. Roll each section into a ball. Melt butter and add remaining ingredients. Roll each bread ball in the butter mixture. Place in a bundt pan. Allow to rise for 4-6 hours. Bake for 30-35 minutes until golden brown. Remove from pan. Serve.
CHEESE FILLED MONKEY BREAD
1 loaf frozen bread dough, thawed
4 oz. cheddar cheese, cut into 32
half inch cubes
2 tbsp. margarine, melted
Cut bread dough into 32 equal pieces. Place 1 cheese cube in center of each dough piece, shaping dough into a ball around cheese. Pinch dough to seal. Dip dough balls in margarine. Layer, with seam side up, in a greased bundt pan. Cover and let rise in a warm place until double in bulk. Bake in 375 degree oven for 30 minutes or until golden brown. Invert onto platter and serve warm.
GARLIC MONKEY BREAD RING
1 pkg. active dry yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 1/2 to 3 c. all-purpose or bread
flour
1/4 c. margarine
1 lg. clove garlic, minced or pressed
1 tsp. dried parsley leaves
1/4 tsp. salt
1/8 tsp. black pepper
In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let stand 3 to 5 minutes or until yeast bubbles. Add salt. Slowly stir in flour. After half the flour is added, beat until very smooth and satiny. (You can do this with electric mixer, if desired.) Then stir in enough flour to make a stiff dough. Turn out onto lightly floured board. Cover and let rest 10 minutes. Knead about 5 minutes until smooth and satiny. Place dough into clean bowl that has been greased. Turn dough over. Cover and let rise about 1 hour or until doubled. Meanwhile, in small bowl, mix melted butter, garlic, parsley, salt and black pepper. Turn risen dough out onto counter. Cut into walnut-sized pieces. Dip into butter mixture. Place into buttered 10-inch 1 1/2 quart ring mold, arranging dough to make an even layer. Let rise about 1 h our until doubled. Bake at 375 degrees for 25 to 30 minutes or until golden.
SAVORY MONKEY BREAD
1 can refrigerated buttermilk biscuits
1/4 c. melted margarine
1 1/2 tsp. dried parsley flakes
1/2 tsp. dill seed
1 tbsp. Parmesan cheese
1/4 tsp. dried onion flakes
Preheat oven to 425 degrees. Separate biscuits and cut each biscuit into quarters. Mix margarine, parsley, dill seed, Parmesan cheese, and onion flakes in an 8 inch round cake pan. Dip biscuit pieces in margarine mixture and slide to edges of pan until all pieces are well-coated on all sides. Bake 12 to 15 minutes.
BACON/CHEESE MONKEY BREAD
3 cans refrigerated biscuits
1/2 lb. fried bacon
3/4 c. chopped bell peppers
3/4 c. chopped onions
1/2 c. grated Parmesan cheese
1 1/2 sticks margarine
Cook peppers and onions in margarine. Cut biscuits into quarters. Crumble bacon into cheese. Toss biscuits with bacon and cheese. Layer dough in a well-greased bundt pan. After layering 1 can of biscuits, spread 1/3 of the pepper and onion mixture. Drizzle about 1/4 cup of margarine over dough. Continue the layers. Bake at 350 degrees for 35-40 minutes.
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SWEET MONKEY BREADS
MONKEY BREAD
1 1/2 c. chopped peanuts
4 tubes refrigerated biscuits,
quartered
3/4 c. granulated sugar
1 1/2 tsp. cinnamon
1 c. granulated sugar
1/4 c. evaporated milk
1/4 c. brown sugar
3/4 c. butter or margarine
Grease 10 inch tube or bundt pan. Roll each piece of biscuits in cinnamon and sugar mixture. Place in pan.
MONKEY BREAD
4 cans refrigerator biscuits
2 sticks margarine
1 1/2 c. sugar
2 tsp. cinnamon
Nuts
Maraschino cherries
Mix sugar and cinnamon. Quarter each of the biscuits and roll in cinnamon/sugar mixture Place in bundt pan. Melt margarine; add cinnamon mixture and mix over low heat. Pour over biscuits and bake in 300 degree oven 50-60 minutes. Turn out of pan immediately. Cherries and nuts can be placed in bottom of pan and layered between biscuits, if desired.
MONKEY BREAD
4 tubes Pillsbury buttermilk biscuits
1 c. sugar
1 1/2 tsp. cinnamon
--SAUCE:--
2/3 c. brown sugar
1/4 c. white sugar
4 tbsp. Karo white syrup
1/2 c. butter (or oleo)
Pecans, if desired
Cut each biscuit into halves. In a plastic bag place sugar and cinnamon. Then shake biscuits, a few at a time, in this bag. Place covered biscuits in greased bundt or angel food pan. Boil ingredients for sauce to full boil. Pour above sauce over biscuits in pan. Bake at 325 degrees for 35 to 40 minutes. Let stand 2 to 3 minutes and then put on serving plate. Best if served soon.
MONKEY BREAD
1 pkg. Riche's frozen roll dough
1 stick oleo
3 oz. vanilla pudding, not instant
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts, opt.
Pam bundt pan; separate roll dough in pan. Melt oleo and pour evenly over roll dough. Mix in bowl: vanilla pudding, brown sugar, cinnamon and nuts. Sprinkle mixture over frozen rolls. Cover and let stand over night (10 to 12 hours). Bake at 350 degrees for about 30 minutes. Invert immediately and serve.
MONKEY BREAD
1 pkg. frozen clover leaf rolls
1 pkg. cook & serve butterscotch
pudding mix
2 tsp. cinnamon
1 c. finely chopped pecans
1/2 c. sugar
1 stick margarine, melted
Spray pan with Pam. (Use bundt pan.) Thaw rolls enough to separate (about 30 minutes). Mix sugar, cinnamon, pudding mix and pecans in a small bowl. Roll each piece of dough in melted margarine then in dry mixture and place in a layer (about 1/2 the roll dough) in the bundt pan. Continue until the pan is about half full. Sprinkle remaining dry mixture and all remaining margarine over rolls. Let rise until double in bulk. Bake at 350 degrees in preheated oven until top starts to brown.

ORANGE MONKEY BREAD
1/2 c. orange marmalade
2 tbsp. nuts
1 stick melted butter
2 (10 oz.) cans of flakey biscuit,
cut in 1/4's
1 c. brown sugar
1/2 tsp. cinnamon
Grease bundt pan well. Spread marmalade in bottom of pan and sprinkle with nuts. Dip biscuits in melted butter and roll in brown sugar and cinnamon. If there is any brown sugar and butter left, sprinkle sugar on and drizzle over it. Bake at 350 degrees for 45 minutes.
ONE-RIZE MONKEY BREAD
3 to 3 1/2 c. unsifted all-purpose or
bread flour
1 pkg. active dry yeast
2 tbsp. butter or margarine (softened)
Poppy seeds
2 tbsp. sugar
1 tsp. salt
1 c. very warm water (120 to 130
degrees F.)
1 egg
1/3 c. butter or margarine
Grease a 12 cup fluted tube pan or 10 inch tube pan. In large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat 3 minutes at medium speed. Stir in remaining flour by hand. Knead dough on floured surface until smooth, about 1 minute. Press or roll dough to 15x12 inch rectangle. Using sharp knife, cut dough into diamond shaped pieces by cutting into 2 inch strips diagonally across dough. In shallow pan, melt 1/3 cup margarine. Dip each piece of dough in melted margarine and place in prepared pan, making layers. Sprinkle each layer with poppy seeds. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Heat oven to 375 degrees F. Bake 20 to 25 minutes or until deep golden brown. Cool in pan 2 minutes, then invert onto serving plate. Serve warm. Makes a 10 inch pull-apart loaf.
MONKEY BREAD
3 cans buttermilk biscuits
8 oz. soft cream cheese
Cinnamon sugar
1 c. chopped pecans
1/2 c. melted margarine
1 c. brown sugar
Cut biscuits in half, flatten each piece. Spread with cream cheese. Sprinkle with cinnamon sugar, fold in half and pinch edges together. Grease Bundt or tube pan. Layer biscuits with pecans. Make syrup out of margarine and brown sugar, drizzle over layers. Bake in 375 degree oven for 30-35 minutes.

MONKEY BREAD
3 cans Pillsbury biscuits
1 stick butter
1/2 c. brown sugar
1 c. sugar
2 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped pecans
Mix sugar and cinnamon together. Cut biscuits in fourths and roll in sugar cinnamon mixture. Put them in a bundt pan. Layer in pan with nuts and raisins. Sprinkle remaining cinnamon sugar on top. Melt the butter and brown sugar and pour on top. Bake at 350 degrees for 25 minutes. Daughter - Jean Huckleberry

MONKEY BREAD
6 cans biscuits (10 quantity), chopped
in pieces
Small marshmallows, enough to bind
mixture
Equal amounts of sugar and cinnamon
(approximately 1/2 cup of each)
1/2 c. of margarine, melted--ICING:--1/2 c. powdered sugar
2 tbsp. milk or enough to make smooth
Using bundt pan, add biscuit pieces with cinnamon/sugar mixture and marshmallows. Repeat layers, ending with biscuits topped with cinnamon/sugar mixture. Pour melted margarine over top and down sides of pan. Bake at 350 degrees for 20 minutes or until done. Remove from pan and let cool. Drizzle icing over top and serve. Great for breakfast.

BUBBLE, MONKEY OR PULL-APART BREAD
2 env. active dry yeast
1 1/3 c. very warm water
1/3 c. instant nonfat dry milk
1/2 c. sugar
1 tsp. salt
4 tbsp. (1/2 stick) butter, melted
2 eggs
4 1/2 - 5 c. all-purpose flour
1 c. currants
3/4 c. chopped pecans
--GLAZE:--
1 1/2 c. dark brown sugar
1/3 c. evaporated milk or cream
2 tbsp. corn or maple syrup
5 tbsp. butter
In large bowl, dissolve the yeast in 1/3 cup of the very warm water. Mix the remaining water with the powdered milk, sugar and salt. Pour over the dissolved yeast. Stir in the melted butter (be sure it is lukewarm). Beat in the 2 eggs, then stir in about 4 1/2 cups of the flour until the mixture gets hard to stir. Turn the dough out onto a floured working surface and let rest while you clean your bowl. Scrape up the dough and knead for 6 to 8 minutes, adding more flour as necessary, until it is smooth and bouncy. Grease the bowl and return the dough to it. Cover with plastic wrap and let rise in a warm place until double in bulk - about 1 hour. A few minutes before the final rising is up, prepare the glaze. Put the brown sugar, evaporated milk or cream, corn syrup and butter into a saucepan and heat until sugar and butter are dissolved, stirring now and then. Set aside to cool. Punch the dough down and turn out onto a floured surface. Tear off pieces of dough the size of golf balls and roll them around in your lightly floured hands to form about 10 balls. Grease thoroughly a 10" tube cake pan (be sure that it does NOT have a removable bottom or the glaze will leak out) or a bundt pan. Spread about 1/4 of the currants and nuts. Now place the first layer of bubbles on top, nestled close together, making more as needed. Drizzle on top another 1/4 of the glaze, currants and nuts and then cover with another layer of bubbles. Repeat until all is used up, finishing off with glaze on top. Cover the pan with waxed paper and let rise in a warm place until the bubbles have risen to the top of the pan, about 1/2 hour. Bake in a preheated moderate oven, 350 degrees, for 45 minutes, until top of crown is caramel-colored. Peek after first half to make sure the top isn't turning too dark; if so, make a tent of aluminum foil and cover. Remove from the oven; let rest 10 minutes before turning out onto rack. Serve warm.

MONKEY BREAD
4 cans biscuits (10 count)
1 c. sugar
1 tbsp. cinnamon
1 tbsp. ginger
1 tbsp. nutmeg
1 c. light brown sugar
1 stick butter
Nuts, raisins, chocolate chips, etc
Quarter the biscuits and roll them in the granulated sugar and cinnamon, nutmeg and ginger. Lay in the bottom of a tube pan and alternate as follows: Biscuits, nuts, raisins, chocolate chips, etc. Bring brown sugar and butter to a boil and pour hot mixture over dough. Bake at 350 degrees for 40 minutes.

MONKEY BREAD
3 cans refrigerator biscuits, cut into
1/4" pieces
2/3 c. sugar
2 tsp. cinnamon
2 tsp. nutmeg
1 c. chopped pecans
1/2 c. coconut
1/2 c. raisins
1 c. brown sugar
1 1/4 sticks margarine
Put sugar, cinnamon and nutmeg in a Baggie. Add cut up biscuits. Shake until coated. Grease bundt pan. Layer biscuits with chopped pecans, coconut and raisins; mix together. Repeat until pan is full. Mix brown sugar and margarine in saucepan, heat and stir until smooth, about 5 minutes. Pour over biscuits. Bake 35 minutes at 350 degrees.