7 May, 2016
Who doesn’t love ooey gooey caramel deliciousness? This Monkey Bread is an old family recipe, that has been made many times by the ladies in my family. I received this recipe from my grandma on the day of my wedding shower, however my mom and my grandma had been making it for years. I can’t tell you how many times I’ve had this bread in my lifetime, but it’s a lot and that is a good thing. This Monkey Bread has been made for a lot of breakfast or brunch family get-togethers, like Easter. I make it occasionally for over night guests in the morning. I also take it to church for early morning potlucks. No matter what kind of occasion this Monkey Bread is always a big hit.
Monkey bread is quick and easy to make. It’s prepared the night before right before you go to bed so the rolls can rise overnight. Then when you wake up in the morning, it’s all ready to go into the oven.
Easy and delicious what more could you ask for?!
- 1 bag of frozen diner rolls
- 1 3.4 oz. box of cook and serve butterscotch pudding (Not instant)
- 1/2 cup butter
- 3/4 brown sugar
- 3/4 tsp. cinnamon
- 1/2 cup chopped pecans
- Arrange the frozen rolls in a greased fluted pan, like a Bundt pan.
- Sprinkle the dry pudding mix over the rolls.
- Cook butter, brown sugar, cinnamon, and nuts over medium heat until it starts to bubble.
- Pour the mixture over the rolls.
- Cover lightly with foil and let stand overnight.
- In the morning bake at 350 degrees for 50 minutes. If it starts to get dark tent some tin foil over the top.
- Once out of the oven turn the pan over, onto a serving platter.
Grab a piece and enjoy this caramel deliciousness!