Monkeying Around

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!!