Tuesday, November 30, 2010
My Thanksgiving weekend was spent in wonderful company. As I said in an earlier post, my family spends the entire weekend together. On Saturday we gather for our annual brunch/all day party. This year I decided to make my super easy Monkey Bread. The bread is assembled the night before and simply baked in the morning. Easy - Peasy!
Easy Monkey Bread
18 frozen dinner roll dough balls (I usually use Rhodes)
1 (3.4 oz) pkg. butterscotch cook & serve pudding mix (I accidentally used instant once and it was fine-no worries)
3/4 c brown sugar
1/2 c white sugar
1/2 c melted butter
Butter a bundt pan. Place the dough balls in the pan. In this order sprinkle pudding mix, brown sugar, white sugar, then butter. Cover pan with parchment paper and a tea towel. Let sit on counter over night. In the morning, pre-heat oven to 350 degrees. Place bundt pan on a cookie sheet. Bake bread uncovered for 35-45 minutes. The top should be golden brown and the smell should be heavenly! Let the bread sit for 10 minutes after removing it from the oven. Invert onto a plate and slowly help the bread release from the pan.
At this point you can eat it steaming hot or wait until it cools a bit so you and your guests can polish it off with out the risk of burning your fingers. Enjoy!!