I am looking for a Monkey bread recipe that uses frozen rolls & butterscotch pudding. Thank you for your help
1 handful nuts – such as
3 5/8 ounces butterscotch pudding or pie – filling (1-package)
*** DO NOT USE INSTANT ***
20 frozen bread rolls – (bridgeford brand)
1/4 cup brown sugar
1 teaspoon cinnamon
1 dash salt
1/4 pound butter – melted
Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt, and butter together and pour over the top of the rolls. Cover and refrigerate overnight or cover and place in a draft-free place until the rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to 30 minutes or until the top is a deep golden brown. Cool for 5 minutes. Invert and serve.
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup butter
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters.
Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.