Monkey Bread
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 10 1x
- Category: Breakfast
Ingredients
Scale
- 1 bag of frozen raw dinner rolls (approximately 22–26 rolls)
- 2 tablespoons of softened salted butter
- 2 cups of chopped pecans (or walnuts)
- 1 ¾ sticks of melted salted butter (14 tablespoons)
- 1 cup of light brown sugar
- 1 ½ teaspoons of cinnamon
- 1 box (3.5 oz of Cook & Serve Butterscotch pudding (Not Instant!))
Instructions
- Take the frozen dough balls out and set them aside. Use the softened butter to grease the inside of a bundt pan.
- In a medium-sized bowl, mix the melted butter, brown sugar, and cinnamon. Sprinkle pecans over the bottom of the pan and drizzle about ⅓ of the butter mixture. Add the frozen rolls, filling the pan about ⅔ full. Aim for 24-26 rolls, giving them space to rise.
- Sprinkle dry pudding mix and the remaining butter mixture over and between the rolls. Loosely cover with Saran wrap sprayed with nonstick cooking spray. Let it rise for 3 hours or overnight (if preparing ahead, let it rise in a cold oven).
- After rising, gently push down the rolls in the pan. Preheat the oven to 325°F. Bake for 30-35 minutes until the dough turns golden brown. Allow it to sit for 5 minutes, then invert onto a dish and cut slices to serve. Enjoy the delightful flavors of this easy-to-make Monkey Bread!
