Skillet Monkey Bread

Skillet Monkey Bread is an inside out version of cinnamon rolls suitable for a special breakfast, brunch or Tuesday morning. You can’t go wrong with anything that has both a caramel-y topping and a buttermilk glaze. Prep the night before and save baking for the morning.

My husband picked up a package of Bridgford Parkerhouse Style Rolls thinking they were quick rolls that I needed for that night’s dinner.  I was short of time and couldn’t afford the time needed to double rise before baking.  I’ve used several of Bridgford’s frozen dough products before and knew I’d put this package of dough to good use when the time was right.

Christmas morning seemed just about the right time. Instead of my traditional scratch cinnamon rolls, I opted to take some help from Bridgford and my Lodge cast iron skillet and make Skillet Monkey Bread.

If you’re in love with all things Monkey Bread, this overnight Monkey Bread version is something you need to check out.  

After rising, pieces of the dough  sopped up melted butter before getting a bath in cinnamon sugar.  I coated the skillet with melted butter, cinnamon sugar, raisins and pecans and placed the sopped and bathed dough balls on top. Next, the remainder of the raisins and pecans were scattered on top just before a dousing of a bubbling hot caramel-y topping. After baking until browned,  a final buttermilk glaze is applied.

The result was stupendous.

And delicious.

You can call it monkey bread or bubble bread or inside out cinnamon rolls.  Just bake it and call it something right before you send it down your hatch.

And, if you like the idea of cooking up sweets in a cast iron skillet,  try Mini Skillet Cookie.

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Skillet Monkey Bread

preheat oven to 350 degrees

yield: one 12 inch skillet

An inside out version of cinnamon rolls suitable for a special breakfast, brunch or Tuesday morning. You can’t go wrong with anything that has both a caramel-y topping and a buttermilk glaze. Prep the night before and save baking for the morning.

rolls:

1 (24 ounce) package Bridgford Parkerhouse Style Rolls

1/2 cup melted unsalted butter

1 cup granulated sugar

1 tablespoon ground cinnamon

1 cup dark raisins

1 cup chopped pecans

Let dough completely thaw and rise in refrigerator overnight.

Coat a 12 inch cast iron skillet with some of the melted butter.  Sprinkle about a tablespoon of sugar/cinnamon mixture in the bottom of the pan and sprinkle half of the raisins and nuts over the sugar.

Mix together remaining cinnamon sugar.

Pinch off pieces of dough and roll into one inch balls.

Dip dough balls in melted butter and roll in sugar/cinnamon. Place in skillet.  Complete with remaining dough.

If any butter or sugar mixture remains, throw it on the top of the dough balls.

Scatter the remaining half of raisins and pecans over dough balls.

Cover and let rise in a warm place for at least one hour OR cover with aluminum foil and store in refrigerator overnight.

caramel-y topping:

1/2 cup unsalted butter

1/2 cup firmly packed brown sugar.

Place in a small skillet over medium high heat.  Cook, stirring frequently, until sugar is melted and mixture starts to gently bubble. Pour over tops of dough balls.

Bake in a 350 degree preheated oven for 40 minutes or until tops are browned.

Remove from oven.

buttermilk glaze:

1 cup powdered sugar

1 tablespoon vanilla extract

1 to 2 tablespoons buttermilk

Add powdered sugar,  vanilla and one tablespoon buttermilk to a small bowl.  Stir until combined.  Add additional tablespoon of buttermilk if needed to make glaze smooth and  pourable.

Glaze the bread while it’s still hot.

Serve warm.

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5 from 6 votes

Skillet Monkey Bread

Author: Jackie Garvin

Ingredients

• rolls:
• 1 24 ounce package Bridgford Parkerhouse Style Rolls
• 1/2 cup melted unsalted butter
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup dark raisins
• 1 cup chopped pecans
• caramel-y topping:
• 1/2 cup unsalted butter
• 1/2 cup firmly packed brown sugar.
• buttermilk glaze:
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 to 2 tablespoons buttermilk
• Serve warm.

Instructions

• rolls:
• Let dough completely thaw and rise in refrigerator overnight.
• Coat a 12 inch cast iron skillet with some of the melted butter.  Sprinkle about a tablespoon of sugar/cinnamon mixture in the bottom of the pan and sprinkle half of the raisins and nuts over the sugar.
• Pinch off pieces of dough and roll into one inch balls.
• Dip dough balls in melted butter and roll in sugar/cinnamon. Place in skillet.  Complete with remaining dough.
• If any butter or sugar mixture remains, throw it on the top of the dough balls.
• Scatter the remaining half of raisins and pecans over dough balls.
• Cover and let rise in a warm place for at least one hour OR cover with aluminum foil and store in refrigerator overnight.
• caramel-y topping:
• Place in a small skillet over medium high heat.  Cook, stirring frequently, until sugar is melted and mixture starts to gently bubble. Pour over tops of dough balls.
• Bake in a 350 degree preheated oven for 40 minutes or until tops are browned.
• Remove from oven.
• buttermilk glaze:
• Add powdered sugar,  vanilla and one tablespoon buttermilk to a small bowl.  Stir until combined.  Add additional tablespoon of buttermilk if needed to make glaze smooth and  pourable.
• Glaze the bread while it's still hot.
• Serve warm.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

Skillet Monkey Bread. @LodgeCastIron @BridgfordFoods https://t.co/B68kGM8Ipo pic.twitter.com/V6jVL6Qqm7

— Jackie Garvin (@syrupnbiscuits) December 29, 2015

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