"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Hixon
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (25-ounce) package Bridgford frozen Parkerhouse Style Rolls Dough (divided use) quartered while frozen (if not, they are sticky and messy)
1 (3.4-ounce) package butterscotch pudding (instant or regular)
cup brown sugar
2 teaspoons cinnamon
cup chopped nuts (divided use)
cup butter, melted (divided use)

Directions:
Directions:
Butter or lightly grease a 12-cup Bundt pan. Arrange half the rolls in pan; it (partially frozen is best). Mix dry pudding mix, sugar & cinnamon; sprinkle half the mixture over rolls. Sprinkle with half the nuts & drizzle with half the melted butter. Repeat with second layer of remaining rolls, dry ingredients, nuts & butter.

Cover in Wax Paper, then a towel Let rise in a warm place for 3 to 4 hours (we did this overnight-about 5-6 hours in a cold microwave).

Preheat oven to 375 F. Bake for 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Never enough in a family of 5 with two teenage boys (we always wondered where the 12 servings came from!)

 

 

 

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