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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Monkey Bread – Coffee Cake by Paula Deen Recipe

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This recipe for Monkey Bread – Coffee Cake by Paula Deen is from Our Family Heritage Cookbook, 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:  
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding – not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped - optional
1 stick (1/2 cup) butter, melted

Directions:
Directions:
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is so easy to make and is great for a crowd!

 

 

 

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