12 Days of Blogmas: Monkey Bread

My boss, Mary, brought some monkey bread into the office awhile back and I think it is the perfect Christmas season treat. Mary’s husband and I both agree that it is “slap-yo-mama-good” – that’s Southernese for “exquisitely delicious”. I spend a lot of time in my kitchen around the holidays, and this easy recipe is being used a ton!

This monkey bread is a great dish for breakfast parties or brunches because you prepare everything the night before!

Mary’s Monkey Bread  


  • 1 package of 24 frozen raw yeast rolls (Parkerhouse works great)
  • 1 box regular (not instant) butterscotch pudding
  • 1 cup brown sugar
  • 1 stick butter-melted
  • ¼ c white sugar
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans


    • Grease well a Bundt pan and prepare the night before since it rises before baking.
    • Put rolls in pan and sprinkle nuts over rolls.
    • Mix brown sugar and pudding and sprinkle over nuts.
    • Mix white sugar and cinnamon and sprinkle over all.
    • Pour melted butter over all. Cover.
    • In the morning, heat oven to 350. Lower rack and cover with foil before baking 25-30 minutes.
    • Remove from heat and let sit one minute.
    • Loosen from sides and center before dumping into serving pan.

Grab a hot cup of coffee and eat as much as your sweet-tooth can handle! Note: If you don’t want to use frozen raw dough, you could sub this for Pillsbury pizza dough instead – just pinch off golfball-size chunks. Prepare everything the night before just as above, or you can bake it immediately!   

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