"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Monkey Bread Recipe

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

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen Parkerhouse rolls (24 rolls)
1-4 oz. pkg. butterscotch pudding
1/2 cup brown sugar, packed
1-1/2 tsp. ground cinnamon
1/2 cup sugar
1 stick butter
1/2 to 1 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Directions:
Directions:
In 10-inch lightly greased tube pan, lay the rolls around the bottom. Mix sugar and cinnamon and sprinkle on top of the rolls. Sprinkle brown sugar next, then the butterscotch pudding on top. Add walnuts in between layers. Slice the stick of butter and place the slices on top. Cover with a towel and place in a draft free place overnight or 8-12 hours (your unheated oven is perfect).

Bake at 350 for 35-40 minutes. (Caution: if using a 2 piece cake pan, line outside with foil and bake on top of a cookie sheet, as the pan may leak.)

Immediatley, after baking, turn upside down on plate and put extra "goo" on top.

Personal Notes:
Personal Notes:
This is a great accompaniment for breakfast with house guests or for brunch. You just have to remember to put it together the night before!

 

 

 

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