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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Butterscotch Monkey Bread Recipe

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This recipe for Butterscotch Monkey Bread is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag frozen parkerhouse style rolls
1 small box butterscotch pudding (not instant)
1 cup chopped pecans
3/4 cup light brown sugar
3/4 cup butter

Note you will assemble this the night before you bake it.
Directions:
Directions:
The night before. Spray bundt pan with Pam or other nonstick coating. Place frozen rolls in the pan evenly along the bottom and somewhat up the side as the bottom fills. Pour dry pudding mix over the rolls, then sprinkle with pecans. Combine brown sugar and butter in a saucepan and bring to a boil. Drizzle the hot mixture over the frozen rolls and cover with the pan with aluminum foil. In the morning, preheat the oven to 350º and bake, uncovered, for 30 minutes. Let cool somewhat, then invert the pan on a serving platter so the bundt shaped bread pops out.
Personal Notes:
Personal Notes:
It's not necessary to turn the bread out of the pan, but it looks great that way, and it cools more evenly. This is so easy, and really is delicious.

 

 

 

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