Monkey Bread

Monkey Bread 3

I’d never heard of Monkey Bread until I met my husband.  Is it a Midwest thing?  Or were my parents depriving me of the ooey-ist, gooey-ist, most sugary, not good for you breakfast pastry?  Monkey Bread is part of his family’s Christmas tradition and, after eating it once, I insisted it became an Easter tradition too.

As I mentioned, Monkey Bread is my husband’s thing.  Until our April photo shoot, I’d never made it myself.  Just as I was insistent Monkey Bread become an Easter tradition, I was adamant about sharing it with you. Go figure, the day we needed Monkey Bread for the shoot, my husband was out of town. Me making the Monkey Bread, and not him, explains why it doesn’t look like this. Have you ever seen Pinterest Fails? This baking experience reminds me of just that. I’ll explain what went wrong later in the post, but I assure you this recipe works. Don’t judge it by the aesthetics; your entire family, kids and adults alike, will love it.

Monkey Break 2

Monkey Bread

Ingredients:

24 ounces frozen dinner roll dough (Rhodes)*

1 cup packed brown sugar

1 (3.4 ounce) package cook and serve (not instant) butterscotch pudding mix

1/4 cup white sugar

2 teaspoons ground cinnamon

1/2 cup chopped walnuts

1/2 cup melted butter

 

Directions:

1. The night or several hours before, grease and flour a 9 or 10 inch Bundt pan.

2. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together.

3. Place 12 frozen dinner rolls in pan. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer.

4. Place 12 more frozen dinner rolls in pan, creating a second layer. Repeat steps above.

5. Place on counter overnight. Do not cover (with wrap). DO cover with cutting board and books or weights stacked on top.

6. The next morning, bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

7. Let stand a few minute and turn pan over onto serving platter.

 

*This is where it all went wrong. In some areas of my life, I seem to operate with the thought more is more. As a little girl, when sending a letter, I’d send many blank pages along with the written message. The recipient is sure to feel more loved. Now, when baking, I always add more vanilla. It tastes better. I use extra pumps of moisturizer. I won’t get wrinkles. I used this same thought process making the Monkey Bread. More rolls will be better. It will be bigger, fluffier, and tastier.

Actually, more rolls are not better. The recipe has the perfect roll to goo ratio. I messed with that ratio and have learned less IS more.

 

Photography by Sarah Waggoner

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