Monkey Bread

Christmas morning always has it’s tasty traditions. My mom started making monkey bread every Christmas morning a few years ago and we have kept it ever since. The name comes from the way you eat it. You don’t eat this with a knife and fork, but with your fingers, like a monkey. The caramel topping seeps down to each piece making you want to come back for more. It’s a great breakfast dish but it can be served as dessert for a buffet or dinner. Either way you decide I am sure you will enjoy this tasty bread.


  • 24 pieces of dinner roll dough (cut into 1/4's)
  • 1 small box of instant butterscotch pudding mix
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 1 Stick butter


Thaw dough until defrosted but still cold.

Spray bundt pan with butter. Cut rolls in quarters and roll in dry pudding mix. Arrange pieces in the pan with the pecans and sprinkle the remaining pudding mix over the top.

Combine the butter and brown sugar in a small saucepan. Over medium heat melt until heated and a syrup is formed.

Pour over the rolls and cover with sprayed plastic wrap.

Let rise in warm place until doubled in size.

Remove the wrap and bake at 350° for 30-35 minutes or until the top looks browned. For the last 10 minutes cover with foil.

Immediately after removing from oven invert to serving place and let all of the syrup seep through to the bottom.

Serve while still warm...enjoy!!

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