Kim DeStratisMini Monkey Bread
July 31st 2008 15:08
This is one of my new favorite things to make. A few months ago I was in BB&B looking for a bundt pan since I didn't have one and I just felt like I needed something else to take up space in my kitchen. I was looking at their selection thinking 'how can a bundt pan cost over $30?' when I came across a mini bundt pan for about half the price and couldn't resist. Images of tiny cakes delicately frosted and served to guests went through my head as I paid for my find and went to the grocery store to get cake mix.
For Easter I made little lemon cakes with purple tinted frosting and they were ok but nothing worth writing home about, even though my guests were kind enough to compliment me on them. So now I have this mini bundt pan that I will use even less then I use my cupcake pans, what do I do with it? Then I remembered my previous failed attempt to make monkey bread in a spring form pan. BTW I don't recommend this since the outside was good but the middle didn't cook and was gooey and a waste of icing.
I am happy to say I have more then gotten my money's worth for this pan having made monkey bread several times much to the delight of family and friends (even one friend who thought I was calling it Monkey Butt, which possibly made it more intriguing...)
So here's the recipe if you're unfamiliar with how to make this simple treat.
Mini Monkey Bread
bread:
1 can of refrigerated dinner rolls (not the flaky kind)
1/3 stick of butter, melted
cinnamon & sugar
icing:
approx. 1/8 a block of cream cheese, softened
approx. 1 1/2 cups powdered sugar
milk if needed
Preheat oven to 350 degrees. Cut up refrigerated rolls into bite size pieces (usually I make 3 vertical & 3 horizontal cuts per biscuit) and put pieces in a medium size container with lid. Sprinkle cinnamon and sugar over biscuit pieces, put lid on, and shake till all pieces are well coated.
Divide pieces evenly in mini bundt pan and press into molds. Spoon melted butter over each bread and bake for 18-20 minutes.
Slowly mix powdered sugar into softened cream cheese until it’s spreadable, supplementing milk and/or more powdered sugar till it’s a desired consistency.
After bread has cooled slightly, gently remove from molds, using butter knife on spots that are stuck to pan, and spread icing on bread while they’re still slightly warm so icing melts a bit.
For Easter I made little lemon cakes with purple tinted frosting and they were ok but nothing worth writing home about, even though my guests were kind enough to compliment me on them. So now I have this mini bundt pan that I will use even less then I use my cupcake pans, what do I do with it? Then I remembered my previous failed attempt to make monkey bread in a spring form pan. BTW I don't recommend this since the outside was good but the middle didn't cook and was gooey and a waste of icing.
I am happy to say I have more then gotten my money's worth for this pan having made monkey bread several times much to the delight of family and friends (even one friend who thought I was calling it Monkey Butt, which possibly made it more intriguing...)
coming out of the pan
So here's the recipe if you're unfamiliar with how to make this simple treat.
bread:
1 can of refrigerated dinner rolls (not the flaky kind)
1/3 stick of butter, melted
cinnamon & sugar
icing:
approx. 1/8 a block of cream cheese, softened
approx. 1 1/2 cups powdered sugar
milk if needed
Preheat oven to 350 degrees. Cut up refrigerated rolls into bite size pieces (usually I make 3 vertical & 3 horizontal cuts per biscuit) and put pieces in a medium size container with lid. Sprinkle cinnamon and sugar over biscuit pieces, put lid on, and shake till all pieces are well coated.
Divide pieces evenly in mini bundt pan and press into molds. Spoon melted butter over each bread and bake for 18-20 minutes.
Slowly mix powdered sugar into softened cream cheese until it’s spreadable, supplementing milk and/or more powdered sugar till it’s a desired consistency.
After bread has cooled slightly, gently remove from molds, using butter knife on spots that are stuck to pan, and spread icing on bread while they’re still slightly warm so icing melts a bit.
Yummy!
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