The gift of hospitality sometimes comes with food.
This recipe is all over the web. I use less sugar than most recipes, including the recipe on the bag the frozen dough comes in, which means the caloric intake is reduced a smidgen. Totally YUMMY and easy to prep ahead of time.
(As you can see, I didn’t take a picture immediately upon taking this from the oven… Yes, I have a fandom.)
25-oz package of frozen “Parker House” style roll dough pieces
1 box of Butterscotch pudding mix (regular, not instant and/or sugar free)
2 teaspoons ground cinnamon
1 cup brown sugar
1/2 teaspoon ground cloves
1/3 cup melted butter
OPTIONAL: 1/2 cup finely chopped pecans or raisins (My family prefers their monkey bread straight up with no fillers.)
1. Preheat oven to 350 degrees.
2. Grease a large cookie sheet. Set dough pieces on cookie sheet to thaw. Spray tops of dough lightly with cooking spray. Cover with plastic wrap and set aside. NOTE: This works well for overnight thawing of about 6-8 hours maximum. Less time if it is warm in the kitchen, i.e. summer or you are doing a lot of other baking.)
3. Cut each piece of roll dough in half and roll into a ball. Set back on cookie sheet temporarily.
4. Mix the pudding mix, sugar and spices. Put in small bowl.
5. Microwave butter in a small microwave-safe bowl.
6. Sprinkle about 2 tablespoons of pudding mixture around the bottom of a well-greased tube pan.
7. Dip each dough ball in the butter with (clean) fingers, allow to drain, then dredge in pudding mix and place evenly around the bottom of tube pan. Continue putting dough pieces in pan, spreading them around as evenly as possible.
8. Sprinkle any remaining pudding mix over the top (most of the time, I don’t have any left). Pour remaining melted butter over the top.
9. Allow to rise in pan (if dough was not already doubled before you started making the dough balls.)
10. Bake for approximately 30 minutes. Invert pan immediately onto serving plate. Use spatula to scrape out any remaining pudding mixture off of the bottom and spread this around the top of the monkey bread.
11. Serve warm.
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