Friday, December 31, 2010

Bubble Bread / Monkey Bread

I got this recipe from a co-worker who made it for a brunch potluck. I fell in love immediately with the sticky pecan exterior!! Apparently this wonderful mouth watering dish has several names but no matter what you call it, it is awesomeness!! Not only is it so delish but it is SUPER easy and a make ahead dish (which I truly appreciate when I have plenty of other things to make). You can make it the night before and throw it in the fridge then the next morning it is ready easy!! Another plus is when you dump it out of the fluted pan it looks so pretty that it appears you spent quite some time on that delectable glazing!! Yep, this ones a keeper.

1 pkg of 24 frozen Parkerhouse rolls
1 c brown sugar, packed
1 small pkg cook & serve butterscotch pudding (NOT instant)
1 tsp. cinnamon
1/2 c. chopped pecans, divided
1 stick butter, melted

Grease and flour a bundt pan. Combine brown sugar, pudding mix and cinnamon in a small bowl. Set aside. Arrange 12 rolls in the bottom of the bundt pan. Sprinkle half of the sugar mixture on top of the rolls. Sprinkle half of the pecans on top of the sugar mixture. Arrange remaining rolls in pan and top with remaining sugar mixture and pecans. Pour butter evenly over rolls. Let sit overnight. DO NOT COVER. Next morning, bake at 350 for 30 minutes. Let sit in pan for 10 minutes and then turn out onto plate. Cut with a serrated knife.

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