Butterscotch Pecan Monkey Bread
Butter Pecan Monkey Bread - a delicously decadent southern breakfast dish
Print Recipe
Ingredients
- 18 frozen dinner rolls the original recipe calls for 24, I find this to be too many after proofing
- 1 1/2 teaspoons ground cinnamon
- 1/4 Cup granulated sugar
- 1/2 Cup dark brown sugar
- 1/2 Cup chopped pecans
- 1 3.4 ounce* package dry butterscotch pudding mix not instant * original recipe calls for 4 ounce package, which they no longer make
- 1 Stick 1/2 Cup butter, sliced into 12 slices
Instructions
- Thoroughly spray/grease/butter a bundt pan
- Place frozen rolls around the bottom of the pan.
- Mix together the cinnamon, granulated sugar, and brown sugar; sprinkle over top of the frozen rolls.
- Top with the pecans
- Pour the pudding mix evenly over the ingredients in the bundt pan.
- Top with the slices of butter
- Cover and place in a warm, draft-free place and allow to rise from 5 hours to overnight.
- Bake in a 350°F pre-heated oven for 30 minutes.
- Let sit for 5 minutes and then invert onto a plate or serving dish
- Best served warm.
- Pull apart, slice, or just tear into and eat by hand.