"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from The VanderPloeg Family Favorites 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!

Contributor:  
Contributor:  
Patti VanderPloeg

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves frozen, (sweet or reg) bread dough or 24 frozen Rhodes dinner rolls, thawed
1 cup packed brown sugar
cup butter
1 large box vanilla pudding, not instant
1 t cinnamon
1 cup pecans, chopped

Directions:
Directions:
Cut bread dough into small pieces. Drop into 9 x 13 pan or two 8 x 8" pans.
Melt ingredients together.
Dip each piece of dough into caramel mixture and put into greased pan.
Let rise for 2-3 hours and bake at 350 for 25-30 minutes. Let set for 5 minutes and then turn upside down on large platter.

*OR make ahead of time and refrigerate until bedtime. Take out of refrigerator, cover lightly with greased Saran Wrap, and let rise until morning. Bake in morning.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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