I was trying to think of what my favorite use for butterscotch pudding was, and Monkey Bread immediately came to mind. I remember waking up as a child to the sweet delicious smell of these sinfully sticky breakfast treats. So what better way to honor the national butterscotch pudding day than with Monkey Bread! This is a very simple recipe, but plan ahead because the rolls need to rise for 8 hours (or overnight). All the ingredients are available at your local Crest Foods grocery store. Let us know if you try it and like it. Enjoy!
Monkey Bread
18 frozen white rolls (I use Rhodes Rolls)
1/2 cup melted butter
1/2 cup brown sugar
1 small box (3.4 ounces) of NON-INSTANT Jello Butterscotch pudding mix
2/3 cup pecans if desired
1. Arrange frozen rolls in bunt pan
2. Drizzle melted butter over frozen rolls
3. Sprinkle with dry pudding mix and brown sugar (do no stir)
4. Cover with a damp towel and let rise in a warm place for 8 hours (or overnight)
5. Bake at 350 degrees for 30 minutes
6. When finished baking IMMEDIATELY turn them out onto a large plate. Try running a
knife around the edges first.
*Note: If bread is browning too much on the top, and there is still baking time left, then cover the top loosely with aluminum foil and continue baking.
No comments:
Post a Comment