Monkey bread or snicker doodle recipe that is good and that you have tried???!


Question: This is the way my mom has always made monkey bread, it is more time consuming than most versions that just use refrigerator rolls and cinnamon sugar. This kind is so much better though!

Overnight Monkey Bread
18 frozen dinner rolls
1 3/4 ounces cook and serve butterscotch pudding mix (NOT instant)
1/4 cup sugar
1/2 cup chopped nuts
1/2 teaspoon cinnamon
1/4 cup margarine
1/2 cup brown sugar
--Arrange rolls into a greased bundt pan then sprinkle with pudding. Mix cinnamon, sugar and nuts and sprinkle on rolls and pudding. Melt margarine and brown sugar in small saucepan on stovetop. Pour over rolls. Cover loosely with saran wrap and let stand overnight. Rolls will rise. Next morning, remove palstic wrap and Preheat oven to 350 degrees. Bake for 30 minutes and then remove from oven. Turn onto platter and serve.

These are the snickerdoodles that everyone loves when I make them!

Snickerdoodle Cookies
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Enjoy!


Answers: This is the way my mom has always made monkey bread, it is more time consuming than most versions that just use refrigerator rolls and cinnamon sugar. This kind is so much better though!

Overnight Monkey Bread
18 frozen dinner rolls
1 3/4 ounces cook and serve butterscotch pudding mix (NOT instant)
1/4 cup sugar
1/2 cup chopped nuts
1/2 teaspoon cinnamon
1/4 cup margarine
1/2 cup brown sugar
--Arrange rolls into a greased bundt pan then sprinkle with pudding. Mix cinnamon, sugar and nuts and sprinkle on rolls and pudding. Melt margarine and brown sugar in small saucepan on stovetop. Pour over rolls. Cover loosely with saran wrap and let stand overnight. Rolls will rise. Next morning, remove palstic wrap and Preheat oven to 350 degrees. Bake for 30 minutes and then remove from oven. Turn onto platter and serve.

These are the snickerdoodles that everyone loves when I make them!

Snickerdoodle Cookies
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Enjoy!

I personally didn't tried it, but 2020 other people did, and gave it 5 stars. You can change the serving size on the page, if 48 is too much.
Monkey bread is a 5 star recipe too, voted by 495 persons!


Mrs. Sigg's Snickerdoodles

Submitted by: Beth Sigworth

Rated: 5 out of 5 by 2020 members

Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 1 Hour
Yields: 48 servings

"These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!"

INGREDIENTS:
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

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Monkey Bread I

Submitted by: LuAnn Connolly

Rated: 5 out of 5 by 495 members

Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 1 Hour
Yields: 15 servings

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

INGREDIENTS:
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

A favorite in our family!

Monkey Bread

4 tubes of buttermilk biscuits (refrig. type)
1 cup sugar
1 stick of butter, melted
2 Tbl. cinnamon

Cut biscuits into 1/4's, mix sugar and cinnamon. Coat each piece of biscuit in the sugar mixture and drop into a greased bundt or angel food cake pan. Pour any remaining sugar mixture over the biscuits in the pan. Pour the melted butter over that. Bake at 350 for 30-35 minutes, or until brown on top. Invert onto a plate.

oh gosh, Snickerdoodles!! my fav. I really like to stick to Betty Crockers Cooky Book recipe for that one, so here it is!

1 Cup shortening (part butter or margarine0
1 1/2 Cups sugar
2 eggs
2 3/4 Cups AP Flour
2tsp. Cream of Tartar
1tsp. baking soda
1/4tsp. salt
2tbsp.sugar
2tsp. cinnamon

Heat oven to 400deg. Mix shortening, 1 1/2 C sugar, and eggs thoroughly. Measure flour by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1" balls. Roll in mixture of 2 tbsp. sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8-10 min. These cookies puff up at first, then flatten out. Makes 6 doz. cookies.
Good Luck!


Oh yes, and as for the Monkey bread, follow the above delicious recipes...just add cream cheese in the center of the biscuit, fold, seal, then bake!

Snickerdoodles

1 c Shortening
1 1/2 c Sugar
4 ts White vinegar
2 c All purpose flour
2 ts Cream of tartar
1 ts Baking soda
1/4 ts Salt
1 tb Sugar
1 ts Cinnamon

Cream shortening & sugar for 30 seconds. Beat in the vinegar. Add flour tartar soda & salt. Mix well. Form into 1 inch balls & roll in the combined cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake at 350F for 10 minutes. Cool on wire racks.





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