Saturday, October 9, 2010

Monkey Bread

As a freshman in college, I had a wonderful roommate who made a version of this bread that I loved.  I couldn't get a hold of her in time to make this for Sunday breakfast, so here is my version of monkey bread!

24-30 freezer rolls (I used Rhodes premade freezer rolls)
1/2 C butter
3/4 C brown sugar
cinnamon (to taste)
sugar (to taste)
1/2 C chopped pecans

Grease a bundt pan.
Sprinkle a layer of pecans on the bottom of the pan.
Place one layer (8-10) of frozen rolls in the pan.
Sprinkle with cinnamon and sugar (no matter how much you use, use about 2 parts sugar, 1 part cinnamon).
Add another layer of rolls.
Sprinkle with cinnamon, sugar, and pecans.
Add a final layer of rolls.
Sprinkle one last time with cinnamon, sugar, and pecans.
Cover the pan with a towel and let the rolls rise according to the package directions.
Preheat oven to 350.
Melt butter in a saucepan.
Stir in brown sugar.
After the rolls have risen, pour the butter/sugar mixture over the rolls.
Bake for about 30 minutes (until rolls are done).
After the monkey bread is finished baking, pull it out of the oven and let it sit for 5-10 minutes.
Turn the pan upside down on a plate and serve warm.
We refrigerated the leftovers for a couple of days and they tasted great warmed up for a few seconds in the microwave.

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