Butterscotch Monkey Bread

I thought everyone made these for Christmas breakfast, but we I talked about them at work not everyone had heard of them. You can assemble this on Christmas Eve and it will be ready to bake when the kids get up. The smell is so awesome, it just smells like Christmas.

Butterscotch Monkey Bread

20-24 Rhodes Dinner Rolls, thawed but still very cold 1 Box Butterscotch or Vanilla pudding mix 3.5 oz. (NOT instant pudding) 1 – 2 teaspoon cinnamon ½ cup brown sugar ½ cup to 1 cup chopped pecans ½ cup butter or margarine

Prepare Bundt pan or 13×9 pan by spraying with cooking spray. In a small bowl combine the pudding mix, cinnamon, and brown sugar. Cut dinner rolls in half and dip then into the dry pudding mixture. Place into the pan.

When you have a half of the rolls in the pan sprinkle ½ of the pecans on top of them and then continue with the rest of the rolls. Put remaining pecans on top and then sprinkle any remaining pudding mix over the top of the rolls.

Heat the butter until melted and then pour evenly over the rolls. Cover with plastic wrap and let rise until double in size. About 5-6 hours. (Or you can place in the refrigerator for 8-10 hours)

Preheat oven to 350 degrees. Remove plastic wrap and bake for 30 to 35 minutes for a Bundt pan, 20 minutes for a 13×9 pan. During the last 15 minutes cover loosely with foil so it doesn’t get too brown on the top.

IMMEDIATELY loosen the rolls from the sides of the pan. (I use a plastic knife so it doesn’t scratch my pan) and invert onto a serving plate. Be very careful the syrup will burn you. Let the pan rest of a few minutes so all the caramel drips on to the rolls. Remove the pan and serve.

If there isn’t a huge crowd at your house you can also make half of the recipe and bake in a 9 inch cake pan. Bake for 20 minutes.

*Gluten Free use “Gluten Free Rolls in the freezer section.”