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READY IN 40 mins

Quick and Easy Monkey Bread

Read Reviews (163)

"This is a very easy bread to make. Monkey bread also has been called Bubble Bread and Pull Apart Bread." — MARBALET

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Original recipe makes 1 - 9 or 10 inch tube pan Change Servings

24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar

2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter

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Directions

The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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I think my brother-in-law would refuse to celebrate Christmas if I didn't bring this for Christmas morning! He always asks me "are you going to bring that cinnamon thing?" I have found that I have more success making this in a tall sided 9x13 pan than in a tube pan. For some reason when in a bundt pan I can't get the center completely cooked. One secret I have discovered to getting the center done without overcooking the edges is to cover the pan with foil after 15 minutes of cooking. It comes out perfectly that way. I let my rolls thaw enough to cut each of them into 3 or 4 pieces before assembly so I get a better distribution of cinnamon mixture throughout the dough. I also discovered that it works better to use non-instant pudding and combine it with the sugar and melted butter in a saucepan then sprinkle each layer of rolls with cinnamon and pour the sugar/pudding/butter mixture over the top. I think this is really at its best when served warm or on the same day it is baked.

—chellebelle

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Most Helpful Critical Review

Apr 14, 2003

I must have goofed! I was so excited to try this recipe and the dough was very dry. Next time I may try using the biscuits in the tube not the frozen kind.

—SUZANNE MASINO

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190 Ratings

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Dec 23, 2003

Excellent. Like a previous reviewer, I didn't think it was going to work because the mixture looks so dry but I'm a believer now! I found this to be very gooey and delicious. I cut each roll into 4 pieces with kitchen shears which allowed more edges to be coated with the mixture. I will definitely make again.

—BDEGER

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Apr 18, 2003

I have made this every Christmas and New Year's eve for more years than I care to admit! It has always been a favorite of the family to have these hot dribbling rolls on Christmas morning and open our "Santa" presents. I use 1 pkg. Bridgford frozen rolls, 3/4 white sugar, (but will try brown sugar next time), 2 TABLESPOONS Cinnamon. I also use COOK NOT instant butterscotch pudding and pecans instead of walnuts. They are easy and truly delicious!

—KANDALCA

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Dec 04, 2003

I am only giving this recipe 4 stars due to the fact that I too did not like the clumps of brown sugar/butter. I prefer a more gooey bread and have had it that way in the past. Every time I have tried to make Monkey Bread I have not had much success, but this was closer than any other I have tried. I didn't have time to read all the reviews before I made the recipe, but I too agree that cutting the rolls into 4 pieces and dipping them in butter would work out better than pouring the butter over the mixture in between layers. I even double the amount of butter because I thought the mixture looked dry before I baked it and it still turned out clumpy and crunchy. I think there is too much of the brown sugar/butterscotch mixture also. But I can't wait to try the recipe again, as it did have an excellent flavor and will get better each time.

—KJGRABILL

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Apr 14, 2003

Not sure how to rate this. My kids liked it. I didn't care for the chunks of hard, buttery sugar. I have a similiar recipe which calls for the pudding mix and brown sugar to be dissolved in the melted butter, along with 2 tablespoons of milk. If I make it again, I will also cut each roll in half, as they grow quite large overnight.

—HARMONYRN

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Jun 17, 2003

This was soo delicious!! It was very simple to make. Frozen bread dough works so much better than the refrigerated biscuts and not as time consuming as the yeast rolls!! I will have this in my recipe box for a long time!! Kerri- IA

—WINTER123

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Apr 14, 2003

Wow..this stuff is just like Cinnabon.. it is great. Be sure to use the correct BIG pan or you will have a mess. It makes a huge amount so maybe cutting it in half so you dont have a bunch left over and can make fresh each morning would be good. IT is A MUST. Sweet, sticky and a real comfort food.

—Traci

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Nutrition

Calories
389 kcal
19%

Carbohydrates
59.6 g
19%

Cholesterol
23 mg
8%

Fat
14.5 g
22%

Fiber
1.7 g
7%

Protein
6.9 g
14%

Sodium
484 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick and Easy Monkey Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 389
Calories from Fat: 130

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 5.9g 30 %
Cholesterol 23mg 8 %
Sodium 484mg 19 %
** Potassium 128mg 4 %
Total Carbohydrates 59.6g 19 %
Dietary Fiber 1.7g 7 %
Protein 6.9g 14 %
Sugars 30.9g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 16 %
Iron 24 %
** Thiamin 2 %
** Niacin 31 %
** Vitamin B6 6 %
** Magnesium 9 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.