Thursday, September 25, 2008

Monkey Bread

Ooeey gooey monkey bread is such a fun breakfast treat! It's great to serve when you have company because you prep it at night and then just pop it in the oven in the morning. The recipe says a serving size of 12. Maybe that is why Becky, Ben, Mark and I didn't eat for the rest of the day after pretty much polishing this mound of sugary dough off.

24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter
  1. The night or several hours before, grease and flour a bundt pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
  2. Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.





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