Although we indulged in two treat cheat days last week, boy are we glad Saturday has come around. This time we’re not monkeying around waiting to treat ourselves in the afternoon. No siree! We’re having our dessert first thing in the morning. What could be easier than make-the-night-before monkey bread! Seriously, you just throw a few ingredients in a bundt pan, let it rise overnight and pop it in the oven the next morning. It’s the perfect start to your morning.
36 frozen yeast rolls, like Rhodes
1 cup packed light brown sugar
1 sm. box butterscotch cook and serve pudding mix, not instant!
2 tsp. cinnamon
1 cup chopped pecans, optional
1 cup butter, melted
In a well-greased non-stick bundt pan, place frozen rolls. Mix sugar, pudding mix, nuts and cinnamon and sprinkle over rolls. Pour butter over top. Cover loosely with foil being sure to grease the side that will touch the cake to prevent sticking. Place on a cookie sheet in a warm area overnight. In the morning, remove foil and bake in a 350 degree oven for 25-30 minutes or until golden. You will need to place a pan or foil under you bundt for drips. Once baked, loosen around the edges with a knife, cover with an inverted plate and very carefully flip over. Spoon any excess sauce from the pan over the cake.
*recipe adapted from Big Red Kitchen