Friday, March 25, 2011

Monkey Bread

This has got to be one of my families favorite treats.  It's so easy to make and so delicious! I found this recipe online somewhere, and then changed it to our tastes.  I've made it with refrigerated biscuits and Rhodes rolls, and the rolls are so much better! Also, you want to make sure to have a bundt pan.  It just doesn't bake evenly without one.

Monkey Bread
about 15 Rhodes rolls thawed
1 Cup packed brown sugar
1 1/2 sticks butter (3/4 Cup)
1/2 Cup white sugar
2 tbsp cinnamon
3/4 cup chopped pecans (optional)

Grease bundt pan and pour half of the chopped pecans in the bottom of the pan. Mix white sugar and cinnamon in a small bowl. Break rolls into 1/3-or 1/4 pieces and coat with the cinnamon/sugar mixture. Place evenly in the bundt pan until it is half full. Sprinkle the rest of the pecans on top, allowing them to fall between the pieces of dough.

In a sauce pan, melt butter and add brown sugar over medium heat. Boil for one minute and pour over the layered dough.

Bake at 350 degrees for 35 minutes.  Let cool for 10 minutes and turn upside down onto a plate. Pull apart and enjoy!

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