Monkey Bread is a fun to pull-apart and eat coffee cake to go with a Sunday morning brunch, or as a standalone breakfast. It’s an all-time favorite for my kids. Try it out and see the kids smile.
- 1 Package Parkerhouse Frozen Rolls (24 rolls)
- ¼ Sugar
- ½ Cup Butter (melted)
- 1 Cup Brown Sugar
- 2 t Ground Cinnamon
- ½ Cup Pecans, Chopped (optional)
- Take the rolls out of the freezer the night before to let them thaw out.
- In the morning, lightly grease a bundt pan (you can also buy monkey bread tube pans).
- In a small bowl, mix together both sugars with the cinnamon and set aside.
- Sprinkle ¼ cup of the sugar mixture on the bottom of the greased pan.
- If you're using pecans, sprinkle these over the sugar in the pan.
- Dip each thawed roll in the melted butter and roll in the remaining sugar mixture in the bowl.
- Place the coated rolls in the pan as evenly as possible.
- Pour the remaining melted butter and sugar mixture over the top of the rolls.
- Let the dough rise in a warm area until double in size (it shouldn't come over the top of the pan).
- Pre-heat oven to 350°.
- Place the pan on a cookie sheet and bake in the oven for 30-40 minutes, until well browned.
- Remove from the oven and turn it over and empty onto a large serving plate.
- Let it cool until warm and serve.
To reduce the fat, you could use only half the butter called for in the recipe, and it still turns out pretty good.