Sunday, December 26, 2010

Christmas Morning Monkey Bread

I've tried a couple of different versions of this recipe, but this year I actually measured out everything the way we like it. These yummy pull-apart caramel rolls are one of my favorite things about Christmas morning. Since you make it the night before and it's ready to bake as soon as you wake up it's perfect for breakfast on Christmas and smells so good as it bakes. The rolls end up tasting almost like doughnuts. Mmmmm! Oh and of course you could make these during the day also, just let the rolls rise for about 8 hours before baking.

Christmas Morning Monkey Bread

15 frozen Rhodes Rolls dough balls
1 small package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
1/4 teaspoon cinnamon (optional)

At about 11pm the night before:
Grease a bundt pan very well. Place frozen dough balls evenly around the inside of the pan (it doesn't look like enough rolls, but they rise a lot overnight). Sprinkle butterscotch pudding mix over the rolls. In a saucepan combine butter, brown sugar, and cinnamon if using and bring just to a boil. Remove from heat and pour over the rolls. Cover with non-stick sprayed plastic wrap and place in a cold oven to rise overnight (rises for about 8 hours).

At about 7am the day of making:
Remove plastic wrap from pan. Turn the oven to 350 and cook for 25-30 minutes or until golden brown on top. (I put the rolls on the bottom rack for half the time to make sure the bottom browns.) Turn rolls out carefully onto a large plate or platter. Pull rolls off and enjoy.

*You can also make a glaze out of powdered sugar, a little melted butter, and milk to drizzle over the finished rolls. Makes them even more decadent and delicious.

2 comments:

Alvey family said...

This is a Christmas morning tradition at our house too, but I love learning that you melt everything together before pouring over the rolls so you don't end up with unevenly distributed sugar and butter. I will have to try your way next year. Thanks for the tip!

Morgan Smith said...

We make these with pecan halves on the bottom �� Yum! Can't wait till Christmas��