Butterscotch Monkey Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package Bridgford Parkerhouse Rolls, frozen (found in grocery freezer section, yellow pkg with red writing)
¼ cup granulated sugar
½ chopped pecans
½ cup melted butter
1 cup brown sugar
1 oz package regular butterscotch pudding mix (NOT instant)
2 tsp cinnamon
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Directions: |
Directions:Grease a tube or bundt pan. In a small bowl, mix sugars, pudding mix and cinnamon, set aside. Sprinkle ¼ cup of sugar mixture on the bottom of the tube pan. Sprinkle pecans over the sugars, set aside. Melt butter in glass bowl in microwave. Dip each piece of frozen dough in melted butter and roll in remaining sugar mixture. Place each dough piece in tube pan evenly. Top with remaining butter and sugar mixture. Cover with clean dish towel and let dough rise until double in size but NOT over the top of pan.. Bake 350 for 25-30 minutes or until well browned. Remove from oven and invert on a large serving dish. Best served warm. Great brunch dish. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: You can rise it over night if not too warm. If it is too warm, it may rise over past the top of the tube pan. Since the dough is frozen, the butter will start hardening when you roll in butter. Roll in sugar quickly before butter hardens so sugars stick.
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