Butterscotch Monkey Bread (aka Sunday Morning Rolls)
1 bag of 24 (or so) frozen dinner rolls - dough
1 box (3 3/4 oz) butterscotch pudding mix (not instant)
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped pecans (optional)
On Saturday night, arrange frozen rolls in greased (Be sure to grease--I didn't and it was difficult to get it out of the pan!) bundt pan. Sprinkle dry pudding mix over rolls.
|Look for the 'Cook and Serve' on the box, not 'Instant'|
Over low heat, cook the butter, brown sugar, cinnamon, and nuts until sugar is dissolved and bubbly.
Slowly pour over rolls.
Cover TIGHTLY (it will rise and may overflow) with foil and let stand on counter overnight (on plate or cookie sheet in case of spillage).
|This is what they looked like when I took the foil off in the morning.|
On Sunday morning, uncover and bake at 350 degrees for 30 minutes. May have to add a few more minutes if the edges aren't quite browned.
NO PHOTO! Again, I'm sorry, but it looked wonderful!
Let stand 5 minutes. Then carefully invert over serving dish. Pull apart and enjoy!
source: my friend, Cassidy, whose blog you can check out here