No, we do NOT call them these in front of the kids. We call it “monkey bread” to them. But they don’t really resemble bread, it kind of resembles…
Just use your imagination.
Or not.
Hmmm…
This bread tops our Sunday favorites list and is always asked for. You’re supposed to bake it in a bundt pan, but if you don’t have a bundt pan than use a bread pan. Or use whatever pan you have on hand. It’s up to you. You’re the boss.
Monkey Ball aka “Monkey Bread”
24 frozen bread rolls, thawed (Suggested brands: Rhodes whole wheat rolls, French Meadow Rolls (GF), Alexia whole grain rolls or biscuits
1 cup brown sugar
1 box butterscotch (sugar free brand optional) cook and serve pudding*
2 tsp cinnamon
1 stick butter
Chopped pecans or walnuts for garnish
Sprinkle a layer of chopped pecans or walnuts (if desired) in the bottom of a greased bundt or 9×13 inch pan. Melt butter in small bowl and set aside for later use. In another small bowl, mix together cinnamon, sugar and butterscotch pudding. Cut each roll in half and roll into a ball. Roll in butter mixture, then in cinnamon sugar mixture making sure each roll is covered completely in cinnamon and sugar. Arrange in pan. Continue to roll each roll in the mixtures and place in even layers in the baking pan. If any leftover sugar remains, sprinkle it lightly over the top of the bread. Cover with greased plastic wrap and allow to rise for several hours until double in size or overnight.
Preheat oven to 350 degrees. Place pan in oven and allow to cook for 20-30 minutes. (The 9×13 inch pan often cooks for only 20-25 minutes, the bundt pan for 30-35 minutes). Remove from oven, allow to cool for several minutes before removing the bread from the pan. To remove, invert pan so the bottom of the pan is facing upwards. Pour any excess butter and sugar mixture from the bottom of the pan over the bread. Serve.
Related Recipes:
Monkey Bread by the Pioneer Woman
Monkey Bread with Cream Cheese Glaze by Smitten Kitchen
Pumpkin Caramel Monkey Bread Muffins by Dinners, Dishes and Dessert
