Monkey Bread

Christmas Morning Monkey Bread

Don't you love that ooey-gooey, pull-apart sweet bread called monkey bread?  My mom makes it every Christmas.  This year we asked her to share her secret.  She claims that her accidental discovery of sugar-free vanilla pudding is the key to extra gooeyness. (That and a little extra butter).  Who are we to question?  We are only to eat and enjoy!  Some people add nuts to this concoction, but not all the kids in our family are keen on nuts, so Grandmama makes it without.

Of course, I tried to find out the origin of such a silly name, but no one really seems to know where the term "monkey bread" originated.  I liked the suggestion mentioned on one site that we all fight over the bread like monkeys!  This year our family didn't fight but when we got down to the last piece, there was some discussion over who should get it!  Next year we might have to make two! 



Monkey Bread
1 package frozen (yeast) dinner rolls
1 package cook and serve butterscotch pudding
1 package sugar-free cook and serve vanilla pudding
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 sticks of melted butter1/2 cup chopped nuts (optional)


Grease bundt pan. Sprinkle nuts on bottom.  Mix dry puddings, sugar and cinnamon in a small bowl.  Arrange half of the rolls over nuts. Sprinkle with half of the pudding and sugar mixture.  Arrange the rest of the rolls in the pan and finish with the rest of the pudding mixture.  Drizzle the melted butter over rolls.

Cover with towel and let rise over night or at least 8 hours.  Bake 350°F for 30-35 minutes.
Quickly, turn pan over on serving dish and enjoy.