Easy Overnight Monkey Bread
Overnight monkey bread made easier by using frozen bread dough rolls!
- 24 unbaked frozen yeast dinner roll dough
- 1 3 ounce package regular butterscotch pudding mix (do not use instant)
- 1/2 cup packed brown sugar
- 1/2 cups chopped pecans
- 1/2 cup melted butter
- 1/2-1 teaspoon cinnamon
The night before; generously grease a tube pan.
Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
Place the frozen rolls into the pan around and on top of each other over the nuts.
Sprinkle the dry pudding mix over the rolls.
On a stove over medium low, in a small saucepan, combin the butter, brown sugar, and cinnamon. Stir and heat until combined.
Drizzle the melted butter mixture over the rolls.
To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
Allow to rise overnight at room temperature or about 8-10 hours.
Set oven to 350 degrees F.
Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
Remove the pan from oven and allow to cool for 5 minutes.
Turn the pan over and invert onto a serving plate.
Serve by pulling apart chunks with a fork (or your fingers like my family did!)