I’m sure there are a billion recipes out there for monkey bread but this is how I make mine and I put recipes here so my kids will have them someday if they want them.
I usually make this for holiday gatherings and it’s always a hit. It’s one of those things I make that the results totally outweigh the effort put into it. It’s incredibly easy!
I made this for a buffet breakfast recently for Anna’s youth group and she texted me and told me that “Everyone loves it! I opened it and the leaders looked like they saw Jesus.”
Note: This is not gluten free or healthy in any shape or form.
1 pkg (2 dozen) frozen yeast rolls (uncooked dough balls)
2 sticks of butter
Add cinnamon, raisins or whatever you’d like to add to it.
The night before, place the frozen dough balls in a large greased lasagna type pan and put in the oven. Don’t turn the oven on. They will thaw and rise overnight and be ready to use by morning.
In the morning:
Spray bundt pan with cooking spray
Melt the butter
Place a layer of pecans, drizzle butter and generously sprinkle brown sugar in the bottom of the bundt pan.
Tear apart bite sized pieces of the thawed/risen dough and drop around the pan.
Repeat the pecans, butter, brown sugar and dough until you use up your bread.
Place the bundt pan inside the pan you used to thaw the rolls in in case the brown sugar/butter overflows (it’s a mess to clean up in your oven if it does).
Bake on 350 for about 20-25 minutes. You can stick a knife down into the middle of it and make sure it’s done. Know will know.
Turn out the bread onto your serving dish. Trick: Place the serving dish on top of the bundt pan and flip it. The beautiful pecans that you placed in first will be on top.
Drizzle with a powdered sugar glaze if you like but it’s yummy as is.
Serve by cutting pieces or if you’re not a germaphobe, let people pull off sections as they will.
*You can make a version of this with cheese and bacon as well using the same layering process.