Milk Street via AP This image released by Milk Street shows a recipe for buttermilk monkey bread.

Long ago, when I had my first taste of monkey bread, I thought the name was a bit strange. It wasn’t until later that I found where the name came from. The bread tasted like a cinnamon bun but was made with small pieces of dough rolled in butter, cinnamon and sugar. The pieces were piled into a bundt pan and baked until golden, then turned out onto a platter. To eat the bread we gathered around, and with our fingers, pulled the sticky bits apart and into our mouths — as a monkey might do.

Since those days, creative cooks have come up with many variations on the monkey bread theme, some sweet and some savory, some made with homemade yeast dough, and some with convenient frozen or refrigerated doughs. Here are a few favorites.

Classic Cinnamon Roll Monkey Bread

Dough:

3 cups all-purpose flour

1 (1/4-ounce) package rapid-rise active dry yeast

1 tsp. salt

1 cup warm water (120-degrees F)

2 T. melted butter

Filling:

5 T. butter, softened, divided

1/2 cup packed brown sugar

2 tsps. ground cinnamon

1/4 tsp. coarse salt

Glaze:

1 cup powdered sugar

2-ounces cream cheese, softened

3 T. milk

Directions: For dough, combine flour, yeast and 1 teaspoon salt in large bowl of stand mixer. Stir in warm water and the melted butter to form a rough dough. Knead with dough hook in low speed 5 to 7 minutes or till dough is smooth and elastic.

Shape into ball. Place in greased bowl; turn to grease top. Cover and let rise in warm place about 1 hour or till doubled in size.

Grease a 12-cup bundt pan with 1 tablespoon soft butter. Combine brown sugar, cinnamon and coarse salt in shallow bowl. Turn out dough onto lightly floured surface. Roll dough into 24×16-inch rectangle. Cut lengthwise into four 24×4-inch strips.

Spread 1 tablespoon softened butter over each dough strip; sprinkle evenly with sugar cinnamon mixture, pressing gently to adhere to dough. Starting with long side, roll dough jelly roll-style; pinch seam to seal. Cut crosswise into 1-inch slices. Layer slices in prepared pan, placing cut sides against sides of pan. Cover and let rise in warm place 30 minutes or till dough is puffy.

Preheat oven to 350-degree F. oven. Bake 20 to 25 minutes or till bread is firm and lightly browned. Loosen edges with knife and immediately invert onto serving plate. Cool slightly.

For glaze, whisk together powdered sugar, cream cheese and milk in medium bowl till smooth. Drizzle over bread. Serves 16.

Tip: If desired, substitute thawed frozen bread dough for dough in recipe. Continue from paragraph 2, as directed.

Easy Slow-Cooker

Monkey Bread

1 (10 count) can buttermilk biscuits

1/2 cup granulated sugar

1 T. ground cinnamon

3/4 cup brown sugar

3/4 cup butter

Directions: Spray 6-quart slow cooker with cooking spray. In a large zip bag combine the cinnamon and granulated sugar. Cut each biscuit into 4 pieces and place on the bag. Close bag but do not remove air. Seal and shake bag to coat biscuits.

To a microwave safe bowl add butter and brown sugar. Microwave 1 minute and then whisk the mixture till well combined.

Add half the biscuit pieces to the slow cooker and pour half the butter mixture over top. Top with remaining biscuits and remaining butter mixture. Cover and cook on HIGH 2 to 3 hours until cooked through. Edges will have started to brown but the center will look slightly gooey. (Check bread every 45 to 50 minutes to check for doneness) Turn slow cooker off and let the bread sit for 15 minutes. Serve warm. To reheat leftovers, place in microwave 15 to 20 seconds. Serves 8.

Pepperoni Pizza

Monkey Bread

1 pound refrigerated or frozen, thawed, pizza dough

2 T. olive oil

1 (4-ounce) package pepperoni slices

1 clove garlic, minced

1/8 tsp. red pepper flakes

1/4 cup chopped fresh parsley

3 T. butter, melted

1 cup shredded Parmesan cheese

Marinara sauce, heated, for dipping

Directions: Spray 12-cup bundt pan with cooking spray. Set aside. Heat oil in large skillet over medium heat. Add pepperoni, cook and stir 5 minutes. Add garlic and red pepper flakes; cook and stir 3 minutes. Remove to medium bowl. Stir in parsley and butter until blended. Stir in cheese.

Roll dough into 1-inch balls. Roll balls in pepperoni mixture to coat. Layer in prepared pan. Cover and let rise about 45 minutes or till doubled in size. Preheat oven to 375-degrees F. Bake 30 to 35 minutes or till golden brown. Cool in pan on wire rack 5 minutes. Loosen edges of bread with knife; invert onto a serving plate. Serve warm with marinara sauce. Serves 12.