I promised Steph that I would post this recipe and here I am, almost a week later, finally getting to it! Procrastination is a pretty regular theme on this here blog :)
I have tried a couple versions of Monkey bread and have settled on this one as my favorite. Many of the recipes out there use Pillsbury style refrigerated biscuits and I often had the problem of cooking it for the required time (and more) only to discover some of the biscuits were still a bit raw. Monkey bread is traditionally something eaten in the morning and it's not good to have to constantly be adding cooking time to something, especially when you're trying to get out the door for school drop offs and morning Bible study groups.
Also, with this one you do all the prep at night and just pop it in the oven in the morning!
As you'll see it calls for frozen dinner roll dough. Emphasis on dough. The dough unfreezes and (I guess) rises throughout the night, so don't be worried when it looks really small the night before. Don't be tempted to overfill. I have done it and my pan has overflowed! Sometimes this dough is hard to find so if you end up liking this recipe you can always grab a few bags to have in your freezer so you can make this at a moment's (or a night's) notice.Easy Monkey Bread
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 (we opt out of the nuts)
1/2 cup melted butter
1.The night or several hours before, grease and flour a 9 or 10 inch tube 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 oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.