Favorite Recipes

Monkey Bread



This one is an overnighter! I did all the prep work at night and then baked in the morning after the dough had a chance to rise for about 8-10 hours.

INGREDIENTS:
1 package of Bridgford Parkerhouse Rolls (frozen)
1/4 c. granulated sugar
1/2 c. roughly chopped pecans
1/2 c. melted butter
1 c. packed light brown sugar
1 (3 3/4) oz. pkg. cook-n-serve butterscotch pudding mix
2 tsp. ground cinnamon

DIRECTIONS:

1. Lightly grease bundt pan
2. In a medium bowl, combine sugars, pudding mix and cinnamon, set aside
3. Sprinkle 1/4 cup sugar mixture on the bottom of the prepared pan
4. Sprinkle pecans of the bottom of the pan, set aside
5. Dip each piece of dough (do not thaw) in melted butter and roll in sugar mixture. Make sure that the dough is coated generously with sugar mixture
6. Stack each piece of dough evenly in pan
7. Top with remaining butter and sugar mixture
8. Let the dough rise in a warm (non-drafty place) until double in size or until the dough has risen to just under the top rim of the pan.
9. Preheat oven to 350 degrees and place pan on a baking sheet and bake for 25-35 minutes or until well browned
10. Remove from oven and allow to cool for 10-15 minutes before turning over onto a cake plate