Sunday, January 31, 2010

Easy Monkey Bread

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.


6 comments: said...

I just made this last night/this morning. I LOVE it! You are right it is so easy and so much better than the Pillsbury recipes. I've used a bundt pan and also just a 9x13pan and it worked great!

BTW made your crispy chicken wraps last month and loved them... also did PW's Marlboro Man's second fav sandwich.... my hubby LOVED it!!! I always love your recipes, so keep em coming! Also, I'd love some new book suggestions!! :-)

Crafty P said...

mmmm.... I will try this. soon! maybe for our MOPS group next week!

Steph said...

Oh dear Lord, that looks amazing. I can't wait! Does the dough come in a bag? THe only kind I could find in the freezer section was in a bag - and maybe I got too BIG of a bag, but it overflowed over night in the stove! Yikes! And I guses all the other ingredients I should divide so I can spread throughout the layers? I'm getting the stuff tonight so I can let it rise TOMORROW night and have it ready for the snow day on Saturday! Thanks Meg!

Megan said...

Steph I think that you have to make sure you use 24 oz of roll dough. Yes, mine always comes in a bag. Usually 36 oz so I don't use all of it. The rolls are each 1 oz so you make sure and use 24. Make sure you grease the pan! You layer the rolls and the dry ingredients and butter - two layers of each! I got stuff to make some this weekend as well! Soemthing about a snow day just makes you want to bake!

Teri said...

Meg - this sounds great! I, too, have had issues w/ it being dried out on the outside and not cooked on the inside! This recipe sounds promising! :)

Steph said...

I'm getting it ready now! Can't wait to wake up to Monkey Bread Goodness!

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