Holidays are a time for us to shine by showing the best of our love through cooking, baking and inviting loved ones over. They’re the perfect chance to entertain and open our home, bring out the better china, actually set the table and enjoy a day of fellowship and making memories. I’m usually one who goes all out (yes, sometimes on any day), but especially on holidays. Once in a while, even I like to take a shortcut, though.
This monkey bread stirs up so many memories as it’s something my family – still to this day – has every Easter morning. I don’t know how it got started, but it is a tradition I love. Made completely out of pre-bought, time-saving ingredients, but not falling short on flavor or presentation, this is an absolutely delectable breakfast treat. Not for just any day, but for those special occasions, it is super helpful when you are busy preparing for a large meal. Throw this together the night before, let sit at room temperature overnight and when you wake up, breakfast is ready to bake! You’ll be the star!
Serve these warm, although you won’t have to worry since they will be gone so quickly. Reminiscent of cinnamon rolls and sticky buns, these are just plain delicious. Everyone will want the recipe and it’s your choice as to whether to let them in on the secret of pre-bought ingredients or not!
Watch how to make this monkey bread:
- 24 frozen dinner rolls I prefer the Rhodes brand
- 1 3-oz package Cook & Serve butterscotch pudding not instant
- 2 tsp cinnamon
- ½ cup brown sugar
- ½ cup unsalted butter
- ½ cup pecans roughly chopped (optional)
- Grease your bundt pan well, making sure to get into all the nooks and crannies! The pan will be inverted for the final presentation, making the bottom the top. Evenly sprinkle bottom of the pan with pecans. Place frozen rolls evenly in the pan and sprinkle with dry pudding mix and cinnamon.
- In a small kettle, bring butter and brown sugar to a simmer or light boil. Stir to dissolve sugar. Remove from heat and pour over the frozen rolls and pudding mix.
- Cover pan with a greased piece of plastic wrap. Let sit on the counter overnight, approximately 8 hours. In this time, the rolls will thaw and rise. When they are slightly risen above the pan, place in a preheated 350°F oven for 30-35 minutes. The tops will be browned when ready.
- Remove from heat and let cool in the pan for 5-10 minutes. Invert onto a platter larger than the bundt pan. Since the caramel will drip over the rolls, it needs a large platter to fall upon.