Make-Ahead Monkey Bread Recipe

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Make-Ahead Monkey Bread Recipe

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Frozen bread dough makes this ooey-gooey breakfast treat a snap to make. I have used this for Christmas because I can prepare it the night before, which allows me to join the family in seeing what Santa left under the tree.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 3/4 cup packed brown sugar
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup butter
  • 20 frozen bread dough dinner rolls, quartered
  • 1 teaspoon lemon juice

Directions

In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 1 loaf (12 servings).
Originally published as Make-Ahead Monkey Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p32

Nutritional Facts

6 pieces : 383 calories, 17g fat (5g saturated fat), 20mg cholesterol, 429mg sodium, 53g carbohydrate (22g sugars, 3g fiber), 7g protein.

  • 3/4 cup packed brown sugar
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup butter
  • 20 frozen bread dough dinner rolls, quartered
  • 1 teaspoon lemon juice
  1. In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 1 loaf (12 servings).
Originally published as Make-Ahead Monkey Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p32

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