My mom was a great cook. I say “was” because she just doesn’t cook much anymore. According to her, by the time you are almost 80, standing in the kitchen loses its appeal.
One of my favorite recipes of my mom’s is her Monkey Bread. Holy cow!! I know this is what manna must have tasted like. It was usually saved for special occasions. We had this on Gotcha Day yesterday, and there’s no better special occasion than that!
- 24 frozen dinner rolls (I use Rhodes rolls)
- 1 c. packed brown sugar
- 1 box (3 oz) cook and serve butterscotch pudding mix (NOT instant)
- 1/4 c. granulated sugar
- 1 t. cinnamon
- 1/2 c. pecans, chopped (optional)
- 1/2 c. butter, melted
I use my Pampered Chef stone bundt pan. If you use a regular bundt pan, grease and flour it first.
Place frozen rolls around sides and bottom of the bundt pan. Mix brown sugar and pudding mix together and sprinkle over rolls. Mix granulated sugar with cinnamon and sprinkle over brown sugar mixture. Spread pecans over all this and pour melted butter over all.
First layer: brown sugar and pudding mix
Second layer: Add sugar and cinnamon mixture
Final layer: Add pecans, if using, and melted butter. Ready to sit overnight.
Place uncovered on counter top over night. The next morning, preheat oven to 350 degrees and bake 30 minutes. (You will want to put a cookie sheet underneath on a lower rack while the monkey bread cooks. The sugar mixture will sometimes bubble up and leak over the sides.) Let it sit in the pan 10-15 minutes before turning it over onto a large plate.
I really like waking up to this sight. Overflowing rolls smothered in sweet goodness.
You’ll need to find a plate bigger than the bundt pan. Otherwise, all the good stuff falls off the plate.
Ready for the big reveal.
Here it is. Manna from heaven. It doesn’t look like this for long. Maybe I should have added a picture of an empty plate.
I love pecans in this, but my husband isn’t nuts over them (Nuts! Get it?!?!) so I leave them out. I’m submissive that way. 🙂 Happy Eating!