Monkeybreadwithbutterscotchpudding Recipes

Steps:

• Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight.
• Remove pan from oven.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.

Steps:

• Preheat oven to 350°. Combine pudding mix, sugar, cinnamon and, if desired, pecans. Pour butter into a shallow bowl; quarter biscuits. Dip several pieces into butter; place in pudding mixture and toss to coat. , Arrange in a greased 10-in. fluted tube pan. Repeat until all biscuit pieces are coated. Bake until browned, 30-35 minutes. Cool 5-10 minutes before inverting onto a serving plate.

Steps:

• The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
• Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

Steps:

• Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Steps:

• Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.
• Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.
• Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.
• Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.

Steps:

• Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.
• Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
• Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
• Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Steps:

• Preheat oven to 350°.
• Place butterscotch pudding mix and biscuits in a plastic bag and shake to coat.
• Place coated biscuits in a well-greased bundt or tube pan.
• In a small bowl, combine melted butter, brown sugar and cinnamon and pour over biscuits.
• Bake for 30 minutes.
• Remove from oven and place pan on a wire rack to cool for 10 minutes.
• Invert onto a plate and serve immediately.

Steps:

• The night or several hours before you want to serve, spray a non-stick bundt or tube pan with non-stick spray. Mix brown sugar, pudding mix, white sugar and cinnamon together.
• Place frozen dough in pan a layer at a time. Sprinkle butterscotch mixture, then nuts and top with some butter. Repeat layers until all ingredients have been used.
• Place on counter over night or for several hours to rise. Do not cover. When your ready, place bread in a preheated 350 degree oven for approximately 30 minutes. Let stand for 5 minutes and then invert onto serving tray.

Steps:

• Mix all dry ingredients in a dish.
• Place melted butter in another dish.
• Split loaf of bread in half long ways, then each half in half again long ways.
• Cut into 1 inch cubes.
• Dip each cube into butter, then into dry ingredients, covering well.
• Place into well greased bundt pan.
• Sprinkle any remaining dry ingredients and butter over top.
• Let rise 1 hour.
• Bake @ 350 for 20 minutes.
• Remove from oven and let stand ONLY 2 minutes.
• Place plate or platter on top of pan and invert.

Steps:

• The night before, spray the bundt pan with Pam (the floured, baking variety).
• Spread 15 frozen rolls around the bottom of the pan.
• Sprinkle the packet of butterscotch pudding over top.
• Sprinkle brown sugar over.
• Drizzle the melted butter over everything, saturating as much sugar/powder as possible.
• Cover with towel and let rise over night.
• Bake at 350 degrees for 30 minutes.
• Let cool a bit and invert on a nice serving dish with some kind of lip (the butter will run).
• Serve with fresh melon and orange juice.