Saturday, June 13, 2015

Caramel Pecan Monkey Bread

Caramel Pecan Monkey Bread
16 frozen Rhodes dinner rolls
1 3.5 oz package of cook and serve butterscotch pudding (cannot be instant)
1/2 cup chopped pecans
3/4 cup brown sugar
1 stick butter, melted
Overnight Directions:
1.)  Thaw frozen rolls in a pan covered with saran wrap for approximately 2 hours (rolls should be thawed but not fully risen)
2.)Cut each roll into fourths.
3.)Generously spray or coat the inside of a bundt pan; sprinkle chopped nuts evenly on bottom of pan.
4.)In a medium bowl, mix brown sugar and melted butter until combined.
5.)Layer half the rolls on top of nuts, sprinkle on half the box of dry pudding mix and evenly pour half the brown sugar/butter mixture over the rolls.
6.)Repeat one more time with remaining half of rolls, dry pudding mix and brown sugar/butter mixture.
7.)Cover with saran wrap that has been sprayed with nonstick spray and let rise on the counter overnight.
8.)In the morning, preheat oven to 350 degrees.  Remove saran wrap and bake for 30 minutes.
9.)After baking, let pan cool for 5 minutes but not longer before turning out on a serving plate or cake stand.  Carefully, remove pan from monkey bread using a butter knife to loosen from sides if necessary (it won't be necessary ; ).  Slice, serve and delight your guests!

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