Monkey Bread
This Monkey Bread is one of those dishes my mom would make for breakfast on every holiday, so it has a special place in my heart! This butterscotch caramel dough pastry is a stunner for breakfast or brunch!
Servings: 10 slices
Ingredients
- 1 bag frozen raw dinner rolls you will use between 20-24 rolls
- 2 tbsp salted butter, softened
- 8 ounces pecans, chopped, about 2 cups you can also use walnuts
- ¾ cup salted butter, melted 12 tbsps
- 1 cup light brown sugar
- 2 tsp cinnamon
- 1 3.5 oz box Cook & Serve Butterscotch pudding Do not use Instant!
Instructions
- Remove the frozen dough balls from the freezer and set aside. Use the 2 tablespoons softened butter to grease the inside of a bundt pan.
- In a medium-sized bowl combine the melted butter, brown sugar, and cinnamon. Cover the bottom of the pan with the chopped pecans and drizzle on about ⅓ of the butter mixture. Then add the frozen rolls, filling the pan to about ⅔ of the way full. For my pan, I use between 20-24 rolls. The dough will rise so give them some room to grow!
- Sprinkle dry pudding mix and the rest of butter mixture over and between rolls. Cover loosely with Saran wrap sprayed with nonstick cooking spray. Turn the oven onto the lowest heat for 3 minutes. Turn the oven off and place the bundt pan in the oven. Do not forget to turn off the oven! Let rise for 2 hours. If making the night before, let it rise in a cold oven until morning before proceeding to the next step!
- Once the dough has risen, gently push down the rolls back into the pan. Do not smoosh them down too hard, you're really just making sure they don't balloon over the pan as they bake. Preheat the oven to 325°. Bake for 35 minutes, or until the dough is golden brown on top. Remove from the oven and let sit for 5 minutes. Invert onto a dish, and cut slices to serve!