Wednesday, March 19, 2008

Monkey Bread

Ingredients:
1 cup butter (you will divide this in half)
1 package non-instant butterscotch pudding
1/2 cup sugar
1/2 cup brown sugar

2 teaspoons cinnamon
24 Rhodes Rolls
(you can also add nuts)

Defrost rolls for about 30 minutes (I like them to be a little firm so they are easier to cut and handle.)

Spray a bundt pan with non-stick cooking spray.

Heat oven to 350.

Melt 1/2 cup butter

Combine dry pudding mix, white sugar, and cinnamon.
Cut each roll in half then dip in butter and roll in dry sugar/pudding mixture. Then layer rolls in the bundt pan.

Melt the other 1/2 cup of butter
Mix 1/2 cup butter and brown sugar to make a syrup. Pour the syrup over the rolls in the pan.

Bake for 30-35 minutes. I like to cover the rolls with tinfoil for the last 15 minutes so the rolls on top don't get crispy.

As soon as you remove them from the oven, loosen the rolls from the side of the pan and flip the pan onto a plate. (I like to do this over the sink just in case anything drips) YUMMY!!

2 comments:

Kim Edwards said...

I think I just gained 5 pounds looking at that picture. I want to make that right now - it looks so good.

Leslie said...

I like your method better than mine because it appears to make them even stickier and gooier and yummy. Can't wait to try these!