According to my friends and family I may very well be the only 57 year old woman on the planet who has never made Monkey Bread. I guess that means I’m a ….. Monkey Bread virgin?
I can’t really explain why I’ve never made Monkey Bread. I’ve been cooking and baking most of my life and apparently making monkey bread is so easy even a kid can do it!
It’s biscuits, cinnamon and sugar, butter and brown sugar, baked in a bundt pan til it’s golden, gooey, sticky and yummy. And here’s what’s even weirder, I’ve never eaten monkey bread. What the heck! I mean I’m sure if I had I would have loved it and made it for my own family. But, alas, they too have been deprived of the pleasures of monkey bread….until now!
I jumped on the Monkey Bread band wagon when I recently ran across a recipe for Savory Monkey Bread on Pinterest, and I began to wonder just what have I been missing out on! I immediately began researching and saving every variety of Monkey Bread recipe I could find on Pinterest, and Oh. My. Goodness. There are hundreds of variations of Monkey Bread! Who knew! So I decided to dive right in and since I’m so far behind the curve on “All things Monkey Bread” I needed to begin with basic original Monkey Bread and work my way up. And, since I am officially a “Monkey Bread Virgin” I wanted my first time to be “special”. I am using Rhodes Rolls instead of biscuits. I almost always have Rhodes Rolls in my freezer and I rarely purchase canned biscuits so that seemed like the most logical place for me to start.
Just let me say this recipe is sooo easy to put together plus it can be assembled the night before and put in the fridge overnight! And as you know from some of my previous posts, I’m basically pretty lazy so prepping the might before and sleeping a little later is right up my alley😉.
Now I’m officially obsessed and determined to go on a Monkey Bread baking frenzy.
Do you make different kinds of Monkey Bread? Sweet or savory? Leave a comment so I can get some idea of what to try next!
- 1/2 cup Sugar
- 2 tsp Cinnamon
- 24 Rhodes Rolls – partially thawed and quartered
- 1cup melted Butter
- 1 cup brown sugar
- 1/2 cup pecans
- Preheat oven to 350.
- Spray bundt pan with non stick spray or lightly grease. Apparently you can use a 13×9 instead of a bundt pan but how often do you get to use your bundt pan? Just sayin😊
- Sprinkle the pecans in the bottom of the pan
- In a large bowl mix sugar and cinnamon.
- Toss dough pieces in bowl to coat and place loosely pan.
- In a small sauce pan, mix together melted butter, and brown sugar. Cook on medium until it melts and begins to boil.
- Simmer for a few minutes until it comes together
- Allow the caramel mixture to cool for a few minutes then pour over dough pieces.
- At this point I covered the pan with plastic wrap that I sprayed with cooking spray, so it wouldn’t stick to the rolls, and put in the refrigerator overnight. But you can bake this of right away if you can’t wait!
- In the morning preheat the oven to 350° or if you are lazy like me set your oven to delay start before you get up!😉
- Bake 30-35 minutes or until golden brown and no longer doughy.
- Cool in pan for 10 minutes.
- Flip the pan onto serving plate and tap to release. Mine wouldn’t release so I flipped it back over and ran a knife around the outside edge and on the inside edge around the tube. When I flipped it back over it came out perfectly!