Sunday, December 6, 2009

Monkey Bread

(picture from google images--we gobbled mine up too fast to take a picture!)

1 cup firmly packed brown sugar
1 tsp. ground cinnamon
1 pkg. (25 oz) frozen white dinner yeast rolls, thawed (I made mine from scratch since I was making some dough for a pizza anyway)
1/2 c. butter or margarine, melted
1/2 cup butterscotch chips, divided
1/2 cup chopped pecans, divided

In a small bowl, combine sugar and cinnamon.  Tear each roll into 3 pieces.  Dip each piece into melted butter and roll in brown sugar mixture.  Place half of dough pieces on a greased 10 inch fluted tube pan.  Sprinkle 1/4 cup butterscotch chips and 1/4 cup pecans over dough.  Place remaining dough pieces in pan.  Sprinkle remaining butterscotch chips an pecans over dough.  Cover and let rise in a warm place until doubled in size.

Preheat oven to 375.  Bake 25-30 minutes or until golden brown.

**Tip: Cover with aluminum foil if bread begins to brown too quickly.

Cool in pan 10 minutes.  Invert bread onto a serving plate.  Serve warm.

Sidenote:  We just got back from 8 days in Cancun.  It sure was fun.  Time to start cooking again, I guess.  I have to admit, as much as I love my kitchen, I enjoyed my break from it!


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