Recipe: Monkey Bread

Monkey bread – what? This buttery, cinnamon and sugar bread is the perfect Saturday, or birthday morning treat. I got the recipe from Bryce’s mom and I had no idea it was so easy.

The hardest part is finding the dinner rolls! Okay, let’s get baking.

Ingredients

• pack of 20 frozen dinner (unbaked) rolls
• 1/2 a package of vanilla pudding mix
• 2 tablespoons of quality cinnamon
• 1/2 cup of brown sugar
• 1 stick of melted butter

This recipe needs to sit over night, or for at least 8 hours. Plus, it’s a great time to use quality cinnamon from the Silk Road Spice Merchant.

First, get out your bundt pan and spray it well with cooking spray. Then, dump in the frozen dinner rolls. Top with the remaining 4 ingredients and cover with a damp towel and let it sit for 8 hours or over night.

One tip – the bundt pan doesn’t look very full, yet leave it with only 20 since otherwise, once they rise it’ll overflow.

See! Look how full the pan is – that’s after 9 hours over night. I’m sure it goes without saying, yet this recipe is so not gluten free. Not at all. Okay, time to bake up.

Set the oven for 350 and bake for 25-35 minutes. I did mine for 33.

Done – let it cool for about 5 minutes and then flip onto a dish for serving.

Look at all that goodness. The recipe on the back of the bag calls for 1 cup of brown sugar, yet I stuck with Bryce’s Mom’s recipe – didn’t want to stray from a family hit. Plus, it was a total success, so that’s the recipe that’s the winner.

Eat up while it’s warm – that’s when it’s the best. Although, it does make a great snack the next day, too. This monkey bread is sure to be a weekend hit from now on.

Thanks so much for visiting and dry this quick and easy recipe next weekend. Bye!