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5 from 6 votes

Skillet Monkey Bread

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.
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