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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 12 servings |
||
| Calories 210 | ||
| Calories from Fat 79 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 167mg | 6% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 29.7g | 9% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 12.1g | ||
| Protein 4.0g | 8% | |
Bread Machine Monkey Pull Aparts
By: KCShell
Jun 14, 2004
I love to have the bread maker make my dough. It is foolproof. Shaping and finishing dough is usually not a big chore and the results are wonderful! I am unsure where I got this recipe as it is written in my handwriting but no indication of where it came from.
SERVES 12
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 1/4 cups bread flour
- 1 cup whole wheat flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 eggs, slightly beaten
- 1/2 cup water
Glaze
- 6 tablespoons butter, divided
- 1/2 cup brown sugar, divided
- 1 teaspoon cinnamon
Directions
1
Add ingredients to your bread maker, according to manufacturer's instructions.2
Process on Dough Cycle.3
Remove dough from machine at end of dough cycle.4
Using glaze ingredients, Grease tube pan with 2 T butter.5
Sprinkle pan with 2 T brown sugar.6
Mix remaining brown sugar and cinnamon.7
Melt remaining 4 T butter.8
Divide dough into 12 pieces.9
Roll in melted butter then into brown sugar and cinnamon.10
Arrange dough in layers.11
Let rise in warm place 30 minutes or until doubled.12
Preheat oven to 350*.13
Bake 25-30 minutes.14
Turn out of pan immediately.
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Featured Reviews for This Recipe
From: Seamor
On May 17, 2009
OMG!!! This is amazing! Wow..what a hit. I've been waiting two years to try this recipie. It just never seemed like the right time to make it. Tonight, I brought it as dessert to our friends place since we were going for dinner. I can't believe the 4 of us devoured it. Even my husband and he usually doesn't take dessert! I followed the recipie exactly and it was perfect. I made sure to soften the butter (otherwise it won't mix into the dough well), and I cut into about 22 pieces. I think I'll go 24 next time, although this size was pretty good. Keep in mind, the more butter that's on them when you dip, the more likey you're cake might fall apart into pieces when you take it out. Also, when layering the pieces, do it igloo style so that it hold's it's structure better and can be pulled apart. I drizzled the cake with icing sugar/milk glaze. This cake was so fun to eat, and tasted even better, I can't wait to make it again. I got home around 11pm, and if I had more brown sugar, i think I'd be baking another cake right now! Update: I have made this cake about 5 times or more in the past 2 1/2 months! EVERY TIME IT IS A HUGE HIT! It tastes amazing and it so fun.
From: Chef #1174820
On May 3, 2009
This recipe was awesome!! I also used only all purpose flour and it turned out great. I enjoyed it more because it was made by scratch and not a bought dough was used! Our family loved it and it was so easy. We will definitely use this again and again.
From: Mandie-cat
On Mar 26, 2008
All I can say is WOW!!! This was so yummy!!! I used a silicone bundt pan and it came out beautifully!!! My husband couldn't get enough of it, and has now requested that I make it regularly. I didn't use the whole wheat, or bread flour I just used all purpose flour and it turned out great!! Thank you so much for sharing such a wonderful recipe!!! 
From: bailey46
On May 27, 2006
Wow, most excellent. It turned out great and smelled like danishes when it was baking. Very appealing presentation too! (used a bundt cake pan) I think I will make an icing sugar glaze to pour over it next time but it really doesn't need it. Now I just have to get someone over here before I eat it all myself. Thanks for the great recipe!
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