Tuesday, April 8, 2014

Our Sunday Breakfast Tradition

Every Sunday morning, we have "Pull-Apart Bread" for breakfast. Growing up, I always knew it as Monkey Bread. Paula Deen calls it Ultimate Coffee Cake. Either name you choose, you are in for a real treat! It is super easy, and my kids love it. My husband loves it the most and will get disappointed if I even think about skipping it. It looks impressive too, so if you have overnight guests, it's a great choice to wow them! I love Paula's recipe, but felt that it needed a little something, so I played around a bit and came up with the version below.  I hope you enjoy it, and if you try it, let me know what you think!!!


  • 18 unbaked frozen dinner rolls (I use Rhode's)
  • 1 (3-ounce) package cook and serve butterscotch pudding mix (DO NOT use instant! Trust me on this.)
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 cup pecans, chopped 
  • 1 stick (1/2 cup) butter, melted


The night before, place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Mix together brown sugar and cinnamon. Sprinkle brown sugar mixture over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes (I find that covering with foil the last 15 minutes of cooking prevents too hard of a bottom crust from forming). Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

No comments:

Post a Comment