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!