Monkey Bread
Author: adapted from Joanne R. Kooden
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 9 tablespoons unsalted butter, divided
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1- 3 ounce package vanilla pudding mix (not instant)
  • ½ cup pecans, chopped
  • 1 – 25 ounce package frozen dinner rolls, such as parker rolls
  1. For the monkey bread:
  2. Melt 1 tablespoon of the butter and brush the inside of a 10” tube pan with the butter. Melt the remaining 8 tablespoons of butter and set aside.
  3. In a small mixing bowl, combine the brown sugar, cinnamon and vanilla pudding mix. Set aside.
  4. Sprinkle the nuts on the bottom of the pan. Place the frozen dinner rolls over the pecans. Sprinkle the brown sugar mixture over the rolls. Drizzle the remaining 8 tablespoons of melted butter over the top.
  5. Cover the pan with a piece of wax paper and set aside at room temperature overnight.
  6. The next morning, preheat the oven to 350°. Bake the Monkey Bread at 350° for 30 minutes.
  7. As soon as the pan comes out of the oven, invert the Monkey Bread onto a serving plate and enjoy!
  8. Betsy's tidbits:
  9. Monkey Bread is at its best when fresh out of the oven.
  10. You may also bake the Monkey Bread in a bundt pan, just check the size first and adjust the recipe accordingly.
Additional time is needed for the bread to sit overnight.
Recipe by Desserts Required at