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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Monkey Bread Recipe

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This recipe for Monkey Bread is from The Anderson Family Cookbook, Vol.I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4 serving size pkg. vanilla or butterscotch (best) pudding mix (not instant)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup (1 stick) melted butter plus additional butter for greasing pans
1 pkg. frozen dinner roll dough (about 25 rolls)
Directions:
Directions:
Combine pudding mix, sugar, and pecans. Mix well. Generously grease bundt cake pan (A large casserole dish can also be used). Separate frozen balls of dough and place in pan. Pour melted butter over dough. Sprinkle with pudding mixture. Let rise overnight or several hours. Preheat oven to 350ºF. Bake for 30 minutes. Invert onto serving plate. Serve warm, pulling apart to serve.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This recipe is from the kitchen of Florence Anderson.

 

 

 

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