Monkey Bread has been a family tradition of ours since, well... my entire life.  On Christmas Eve, we would come home from Granny's house and make the Monkey Bread for the next morning (as you'll see from the instructions, it only takes minutes to make).  Waking up on Christmas morning to the smell of yeast bread rising is such a good memory.  Even now as 30-year-old+ adults, Monkey Bread is still a Christmas tradition.

My Mom made Monkey Bread from frozen Rhodes Dinner Rolls.  She rolled them in butter, cinnamon and sugar, put them in a bundt pan and let them thaw and rise over night.  When we woke up in the morning it went into the oven for 30 minutes.  The gooey, warm rolls were too much to resist... we were licking cinnamon and sugar off of our fingers before we were done opening presents!  They are our annual Pre-Christmas morning Brunch snack... an appetizer.   



This holiday season, share your Monkey Bread with your friends, neighbors and co-workers as a homemade gift.  I baked this Monkey Bread in a disposable baking bundt pan (available in my store, 4 for $14) and wrapped it in cellophane and satin ribbon.









Monkey Bread
a christmas morning tradition

1 package of frozen uncooked yeast rolls (Rhodes brand)
1 stick of butter, melted
1 cup of brown sugar
2 tablespoons of cinnamon

Spray a bundt pan with non-stick spray.  Melt the butter in the microwave.  In a separate bowl, combine the brown sugar and cinnamon.  Roll the frozen rolls in the butter, then in the sugar mixture.  Place all of the coated rolls in the bundt pan.  Place a towel over the pan of rolls and place it in a warm spot over night to rise.

Rolls should have doubled in size in the morning.  Bake them at 350 degrees for 25-30 minutes until golden brown.





 
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