For those who don’t know what monkey bread is, you don’t know what you’ve been missing! This is a Christmas morning tradition in my family because you do all the work the night before, it’s simple, and it’s DELICIOUS.
I know there are lots of different ways to make monkey bread, but this is how my family does it, and I have to say, it’s pretty darn good. Since I am taking over the Christmas hosting duties this year, I’m going to put my own little spin on this recipe by substituting the raisins and pecans for dried cranberries and pistachios for a little festive color!
18 frozen Parkerhouse rolls
1/2 cup chopped pecans
1 cup raisins
1 pkg vanilla cook & serve pudding mix
1/2 cup butter
1/2 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1. Soak the raisins in water for about 10 minutes to plump them up.
2. Butter a bundt pan (angel food cake pan works well also).
3. Sprinkle the raisins and pecans along the bottom of the pan, and place the frozen rolls on top in a single layer.
4. In a separate bowl, combine the vanilla pudding mix, nutmeg, and cinnamon, and then sprinkle it evenly over the rolls.
5. In a small saucepan, melt the butter and then add the brown sugar. Heat until boiling, stirring constantly so the sugar doesn’t burn, and then pour the glaze over the rolls.
6. Cover the pan with plastic wrap or wax paper and allow it to sit out overnight.
7. In the morning, preheat oven to 350°. Bake the monkey bread for 25-30 minutes or until golden brown. Allow to cool for a few minutes.
8. Place a serving platter upside down on top of the pan and then turn everything upside down. The monkey bread will turn out of the pan and be right side up on the plate, ready for you to serve. Just pull apart the sweet rolls and enjoy!