One of America’s Favorites – Monkey Bread

December 19, 2016 at 5:51 AM | Posted in One of America's Favorites | 2 Comments
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Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, and pluck-it cake is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at fairs and festivals.



The origin of the term “monkey bread” comes from the pastry being a finger food, the consumer would pick apart the bread as a monkey would.


Recipes for the bread first appeared in American women’s magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

Cinnamon and Nutmeg-Pecan Monkey Bread

April 20, 2013 at 8:46 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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A huge “thank you” to my friend Lindy for passing along this Diabetic friendly Cinnamon and Nutmeg-Pecan Monkey Bread recipe! Her husband has Diabetes 2 so she makes this for him quite often. It’s only 180 calories and 24 carbs per serving!



Cinnamon and Nutmeg-Pecan Monkey Bread

1/2 (3 pound) package frozen roll dough, thawed
1/4 cup chopped Pecans
2 tablespoons Blue Bonnet Light Stick Butter
1/4 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/3 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
3 tablespoons Blue Bonnet Light Stick Butter, melted


Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Preheat oven to 350°F (175°C) about 10 minutes prior to baking.
Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
Makes 18 servings.



Nutritional Information Per Serving (1/18 of recipe): Calories 178| Calories from Fat 60 | Fat 6g (sat 2.0g) | Cholesterol 10mg | Sodium 290mg | Carbohydrates 24g | Fiber 1g | Sugars 9g | Protein 4g

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