Real quick, I made some monkeybread and my family is going to

cum on it

>>9342595
Ea it in one siting

Let it proof overnight in the fridge

>>9342630
Glaze comes on last hun.

>>9342639
You bet.

>>9342647
It has proofed to what seems the maximum size in room temperature, I'm hoping it will do well in the fridge then. I tried searching but I can only find discussions of bread dough proofing overnight, it's nearly the same but this has already been dunked in sugar and butter. Hoping sufficient warm-up tomorrow will keep it alive. Thanks.

>>9342676
>It has proofed to what seems the maximum size in room temperature, I'm hoping it will do well in the fridge then.
Well, it's probably going to keep rising a bit. I'd cook it off in that case. Warm it briefly in the oven tomorrow.

>>9342683
Does the over-proofing do anything in particular to it or why would you prefer making it the same day?

>>9342708
oven = more heat = better rise

you're not even trying

>>9342708
It could fall, or just rise out of the container changing the texture/crumb.
Fresh bread out of the oven tastes like fresh bread out of the oven. 8 hours later it doesn't.
You can just re-fresh it in the oven tomorrow.

>>9342727
The fuck? ESL?

>>9342746
how the fuck can you not understand a simple equation

you must be a female

Pan de macaco?

>>9342746
Alright, I'll keep it in mind.

>>9342756
UMA

>>9342595
recipe?

>>9343169
Canned biscuit dough, cut ewch biscuit in half. Roll in 50/50 mix of brown sugar and cinnamon. Press lightly into round poundcake pan. Drizzle about 1/4 cup melted butter over it, bake until done at the temp the directions on the biscuit dough says.

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>>9343169
Not OP
Here's a different one:

http://www.seriouseats.com/recipes/2014/09/easy-pull-apart-pepperoni-garlic-bread-recipe.html

>>9343247
>Canned biscuits ever

That kind of dough has a strange, off taste when it is baked and cools. I can't place it but it's a very artificial and unpleasant taste that doesn't happen with homemade doughs.

My mom made pull apart bread like this with it once when I visited her and it was honestly pretty bad, you could taste the bought dough through the syrup

>>9342595
Anyone got a good recipe for this? I keep getting pic related advice to use cans; seems so lazy and uninspired compared to making it from scratch.

File: Screenshot_20170824-223428.png (535KB, 1080x2220px) Image search: [Google]

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>>9343872
>pic related