Monkey bread is a caramel pullapart bread made with Grands biscuits

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In a saucepan, combine butter and brown sugar until combined. DO NOT BOIL. Pour over dry pudding and dough. Then, sprinkle the desired amount of cinnamon on the rolls. Put the bundt pan on a sheet pan and place in the oven overnight. Bake at 350 degrees for 20-25 minutes or until done.

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Layer half of the balls in the bundt pan and pour over half of the caramel. Repeat with the remaining dough and sauce. Bake for 30-35 minutes at 350° in a preheated oven. Remove the pan from the oven and carefully unmold the monkey bread by flipping it out onto a heat-proof plate to cool.

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Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes. Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce.

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2. In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces. 3. Bake 35 to 40 minutes or until golden brown.

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Bake until the top is dark brown and the caramel begins to bubble around the edges; 25 to 30 minutes. Cool in pan for 5 minutes, then place on a platter and allow to cool slightly for about 5 more minutes. While bread cools, whisk powdered or icing sugar and milk in small bowl until all of the lumps are gone.

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Mix brown sugar and melted butter together and drizzle half over rolls. Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture. Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours. Bake at 350 degrees F for 30-35 minutes.

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Bake for 20 minutes at 350°F. The bread should be golden brown. Finally, place a cutting board or sheet pan over the 9 x 13 pan and flip the pan over to release the caramel roll pull-aparts. (Or store in the baking pan, covered once cool, until ready to serve.) Serve warm, if possible. With butter, if desired.

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How to Make Pecan Caramel Pull-Apart Bread. Prepare pan and add pecans. Spray a large bundt cake pan with cooking spray. Sprinkle chopped pecans around the bottom of the pan. Place the rolls. Arrange frozen rolls on top of the pecans. Add seasoning. Combine cinnamon, brown sugar, and the pudding mix in a small bowl.

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For the caramel topping, combine the butter, salt and brown sugar in a bowl and beat until well creamed. Spread in the bottom of a fluted tube pan. Cut dough into 36 pieces. Dip each piece into the melted butter and then roll in the cinnamon sugar mixture. Place in fluted tube pan on top of the caramel topping.

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For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter. Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters.

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Warm both in the microwave until lukewarm (about 30 seconds). Add to your bread machine pan. Next, add the 2 tablespoons of butter - cutting it into pieces. Then add all of the dry ingredients in order. 3 cups of flour, ¼ cup sugar, 1 tsp salt and 1 ½ teaspoons of active dry yeast (room temperature).

Monkey bread is a caramel pullapart bread made with Grands biscuits

Let sit and proof for 3-4 hours in a warm area. Two and a half to 3 hours after dough has been resting make the caramel. In a small saucepan melt butter over medium heat until melted. Whisk in sugar, milk, pudding mix, and cinnamon. Cook a minute or two until nice and smooth.

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Thaw frozen rolls until they are just thawed (not risen), about 1-2 hours. Use kitchen shears to cut each roll into 6 pieces. Coat a bundt pan with nonstick cooking spray. Sprinkle all of the nuts in the bottom of the pan. Place half of the roll pieces over the nuts. Sprinkle half of the pudding mix over the rolls.

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First, grease a 9×13" baking dish with cooking spray. Take your biscuit dough rounds and cut each of them into quarters and then place them in the pan. Sprinkle cinnamon over the top. For the sauce, place the butter, ice cream, and brown sugar in a saucepan. Warm it so it all melts together and then bring it to a boil.

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Line a 9×5" bread pan with parchment paper and spray with nonstick spray. In a small bowl mix brown sugar, cinnamon and nutmeg. Press or roll out biscuits into large ovals about 5" wide. Brush butter onto one side of biscuit, then spread a tablespoon of sugar over biscuit. Spread apple pieces over sugar.

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Spoon the mixture over the rolls. Step 4. Cover the baking dish with plastic wrap that has been sprayed with cooking spray to keep the dough from sticking to the plastic. Place the baking dish on the counter and allow the dough to rise overnight. Step 5. The next morning, heat oven to 350°F (176°C).