Monkey Bread

Round Two!!! Yummmm

Monkey Bread (before the rise)

My Sister Renee makes the worlds best Monkey Bread, it is a tradition that I look forward too.  Recently some of my Sista's came over for brunch and I tried to replicate Renee's Monkey Bread.   I found a recipe in the old St. Michael's Catholic Church Cookbook.  I have made this a few times and one thing I have learned is it is easy to under bake this.  One way to make sure this doesn't happen is to use a oven thermometer and your best judgement.  If you do under bake it you will have monkey dough instead of monkey bread.  Monkey Bread is sweet, rich and oh such a guilty pleasure.  You will notice that I do not have any photo's of the finished product...yes, they disappear that quickly.  

Monkey Bread

Ingredients:

• 1 bag Rhodes Bread dough (dinner rolls), about 24 rolls
• 1 box butterscotch pudding (not instant)
• 1 cup chopped nuts, I use pecans
• 1/2 cup butter
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1 Tablespoon Maple syrup

Directions:

• Butter a bundt pan
• Put Pecans in bottom of bundt pan and layer with frozen rolls
• Melt bring butter, brown sugar and cinnamon to a boil
• Add Butterscotch pudding mix and 2 Tablespoon maple syrup, cook over low heat for 2 minutes
• Pour caramel mixture over frozen rolls
• Loosely cover with buttered plastic wrap, and then a dinner towel and allow to rise overnight
• Bake in 350 oven for 35-40 minutes, during the last 10-15 minutes of cooking, loosely cover with buttered Aluminum foil to prevent over-browning. I also put the bundt pan on a sheet pan to catch any caramel or nuts that overflow the sides of the pan. 
• Immediately invert bundt pan onto plate

Before being drizzled with Caramel

Cinnamon Caramel Sauce