I made this monkey bread on Christmas Eve, planning to serve it as part of our breakfast on Christmas morning. You know….the perfect thing to just pop in the oven, and then it would be ready to eat by the time my children finished opening all their presents! Boy,
was I in for a surprise. This is what I saw when I walked into the kitchen on Christmas day:
Whoa!!! The incredible exploding monkey bread!!!
Let’s just say that it was late when I made the monkey bread on Christmas Eve, and I did use the WHOLE bag of rolls, not really thinking about how much room they would need to rise. Big mistake! I think I will remember that next time. Thankfully, the monkey bread was still unbelievably good. Wow. I could eat my weight in that stuff. I guess that’s why I should only make it once a year!
So, for all you fans of sinfully good caramelized pecans and scrumptiously soft bread, here’s the recipe:
6 Tbsp butter
1/2 to 1 cup chopped pecans
1 package frozen roll dough (balls)
1 regular box vanilla pudding (not instant)
3/4 cup brown sugar
1 tsp cinnamon
Grease bundt pan with butter. Sprinkle with nuts; add rolls and sprinkle with dry pudding.
Mix brown sugar and cinnamon; sprinkle on top of rolls.
(See how all the dough balls fill the pan to the very top? Don’t do that.)
Cover with wax paper and let rise on counter overnight. Bake at 350 degrees for 30-35 minutes. Turn bread out of bundt pan and devour immediately!