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Monday, 27 March 2017 08:18

Holiday Overnight Monkey Bread

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Holiday Overnight Monkey Bread Holiday Overnight Monkey Bread Nicole Van Hoey
Every Thanksgiving, my kids wake us up and I turn on the oven to finish the cinnamon roll bread I started the night before. It became a tradition in our house quickly and has morphed into a favorite holiday breakfast treat. But it actually started as a tribute of sorts to my Italian grandparents. My grandmother made an angel-food-pan cinnamon roll completely from scratch for our Sunday visits, and it's one of those strong family memories that you never shake. This roll, or monkey bread to Southerners, is nowhere near the talent or taste of my gram's, but it's dairy free, and it fits into our busy days. I'm adding it to this year's Easter community cookbook because my gram---the last of my living grandparents---died in 2016, and her birthday is just a few weeks shy of this spring holiday. I made my dairy-free version first for Memorial Day in honor of my WWII-serving grandfather, and this year I'll make it for Easter to remember my gram. You can try any combination of flavors you'd like, and you can go as boxed-mix or from-scratch as you'd like, too. My first version of this treat used dry butterscotch pudding instead of plain white sugar, and it's still my kids' favorite version. In a pinch, I've even torn off pizza dough into balls when I didn't have frozen rolls premade (or prepurchased).

  • Ingredients: 12-14 frozen (unbaked) dinner rolls
    1/2 cup and 1/4 cup brown sugar, separated
    1/4 cup canola oil
    3/4 cup white sugar
    2 tsp cinnamon
  • Instructions: 1. Spray the sides of an angel food or bundt pan with oil.
    2. In the bottom of the pan, sprinkle 1/2 cup brown sugar and pour the canola oil over it.
    3. Set the rolls over the sugar, arranging them in the pan so that they are no more than half way up the side of the pan.
    4. Stir the cinnamon and 1/4 cup brown sugar into the white sugar and sprinkle the mixture over the rolls.
    5. Place the pan in the oven to thaw and rise overnight.
    6. In the morning, remove the pan, preheat the oven to 350 degrees, and cook for 20 minutes.
    7. Remove the pan to a wire rack and loosen the sides (insides and outsides!) of the bread with a spatula or knife.
    8. Cover the pan with a large plate or tray, and flip the covered pan over 180 degrees.
    9. Slowly lift the pan to leave the bread on the tray.
    10. Cool for at least 10 minutes before tearing into breakable pieces to share.
  • Serves: At least a dozen
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, 5 or fewer ingredients, Thanksgiving, Spring favorites, Holiday Sweets & Treats, Easter Favorites
  • Top 8 allergens?: dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: You can try this with any dry pie filling or pudding mix you'd like, or you can add different spices to make it your own favorite treat.
  • Related recipes: This can be soy free if you use your own dough and plain sugars instead of boxed products.
  • Specialty Diets: Vegan
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