I was reviewing my blog and all of the recipes I have on here and I noticed something unusual. I, a known sugar lover, only had two sweet recipes on my site. How is that possible? Someone with a sweet tooth such as my own should have numerous sweet treats to share with her readers.
Well fear not Go Eat and Repeat followers, I have a sweet breakfast recipe for you: Overnight Monkey Bread. This monkey bread is decadent and delicious. This recipe is the perfect easy to prepare breakfast treat that satisfies those morning munchies.
The dish as a whole is sweet with a dough that is slightly crunchy on the edges yet doughy without being raw. You take a bite of this and you taste the sweetness from the bread as well as a tasty crunch from the walnuts scattered throughout the dough. This is addictingly delicious.
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Ok, so here’s how to make this. You must first purchase frozen dinner rolls. Now you should notice that you can’t buy just any dinner rolls for this. I bought the Rhodes brand dinner rolls which I found at Wegmans. It is important to use dough similar to this because we aren’t looking for specialty rolls with toppings, extra grains, extra crunch, etc. I use Rhodes because they are the most basic and the easiest to transform for this dish.
You begin by placing the frozen rolls in a greased bundt pan.
Then sprinkle over the rolls the pudding mix. You can use either instant butterscotch pudding or cook and serve. The instant will harden the juices more while the cook and serve will leave it much more loose. All I found at the store yesterday was instant so that is what I used here.
Then you simply sprinkle over the remaining ingredients, cover and let sit overnight.
In the morning you will wake up to see the dough thawed and plumped up.
I pressed the dough down slightly with a fork to make a more even baking surface, then placed in a preheated 350F oven for 40 to 45 minutes. About 25 to 30 minutes into baking, I pressed the dough down again softly as it will plump up even more when baking. If your dough gets too crunchy, cover with foil for the remainder of the cook time.
Then carefully flip it over onto a baking sheet and your breakfast is ready!
Prep time 10 minutes active, 45 minutes inactive, Serves 6
- 24 frozen dinner rolls (preferably Rhodes brand)
- 1 small box cook and serve butterscotch pudding
- 1 stick unsalted butter, melted
- 1/2 cup lightly packed brown sugar
- 1 tsp cinnamon
- Chopped nuts to taste (walnuts or pecans work best)
- Grease bundt pan.
- Place frozen dinner rolls in pan. Sprinkle evenly with pudding mix.
- Add in desired amount of nuts to the pan (I used about 3/4 cup nuts).
- Pour melted butter, brown sugar, and cinnamon to pan.
- Cover the pan and let sit overnight in the refrigerator.
- The next morning, preheat oven to 350F. Remove covering and bake monkey bread 40 to 45 minutes.
- Once done, allow bread to rest for about two minutes.
- Line a baking sheet with parchment and quickly flip the bundt pan over onto the baking sheet. Slowly lift up overturned pan, releasing monkey bread.
- Serve immediately.