One of our favorite holiday traditions has to be Monkey Bread! On Christmas morning, while we are opening gifts with the core family that still lives at home (or is local and comes over)…. we enjoy mimosa and the smell of the most delicious bread cooking…
20 unbaked frozen dinner rolls (make sure these are the frozen bread dough balls and not dinner rolls!)
1 cup brown sugar
1 package instant vanilla pudding mix
2-3 teaspoons ground cinnamon
1/2 stick butter, melted
Prep starts the night before………………………
Lightly grease a 10 inch bundt cake pan. Combine and mix together the pudding, cinnamon and brown sugar. Place half the frozen rolls into the pan and sprinkle with half the above mixture. Repeat layer with other half. Pour melted butter over the top. If you don't have a bundt pan, you can use a muffin tin, but they turn out better in a bundt pan.
Cover with a clean, damp cloth and leave overnight at room temperature to rise. I place on bundt pan on a foiled covered cookie sheet as the 2 piece bundt pans tend to leak a little.
In the morning, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown.
Carefully flip over bundt pan, turning rolls out onto a serving plate (or same cookie sheet) and dig in! These are pull apart heavenly chunks of bread with a sweet caramel goodness that just can't be beat.
Monkey bread and hash brown casserole hold everyone over until late morning when we have our main meal of the day.
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