This is a very easy bread to make. Monkey bread also has been called Bubble Bread and Pull Apart Bread.
I think my brother-in-law would refuse to celebrate Christmas if I didn't bring this for Christmas morning! He always asks me "are you going to bring that cinnamon thing?" I have found that I have more success making this in a tall sided 9x13 pan than in a tube pan. For some reason when in a bundt pan I can't get the center completely cooked. One secret I have discovered to getting the center done without overcooking the edges is to cover the pan with foil after 15 minutes of cooking. It comes out perfectly that way. I let my rolls thaw enough to cut each of them into 3 or 4 pieces before assembly so I get a better distribution of cinnamon mixture throughout the dough. I also discovered that it works better to use non-instant pudding and combine it with the sugar and melted butter in a saucepan then sprinkle each layer of rolls with cinnamon and pour the sugar/pudding/butter mixture over the top. I think this is really at its best when served warm or on the same day it is baked.
Read MoreI've been making Monkey Bread for years using almost this exact recipe (mine does not call for any white sugar & only a 1/2 cup of brown), but the major difference is that I've always used cook & serve butterscotch pudding. I've been having trouble finding it, so I thought I'd give this one a try. Next time I find cook & serve in the store I will stock up because it is soooooo much better. Much more ooeey gooey.
Read MoreI think my brother-in-law would refuse to celebrate Christmas if I didn't bring this for Christmas morning! He always asks me "are you going to bring that cinnamon thing?" I have found that I have more success making this in a tall sided 9x13 pan than in a tube pan. For some reason when in a bundt pan I can't get the center completely cooked. One secret I have discovered to getting the center done without overcooking the edges is to cover the pan with foil after 15 minutes of cooking. It comes out perfectly that way. I let my rolls thaw enough to cut each of them into 3 or 4 pieces before assembly so I get a better distribution of cinnamon mixture throughout the dough. I also discovered that it works better to use non-instant pudding and combine it with the sugar and melted butter in a saucepan then sprinkle each layer of rolls with cinnamon and pour the sugar/pudding/butter mixture over the top. I think this is really at its best when served warm or on the same day it is baked.
I read through some of the reviews and decided to mix a few things up. I used cooking pudding, cinnamon, brown sugar, butter & pecans. I let the rolls soften up enough to cut them in halves. I melted the butter (1 1/2 sticks plus 1 c brown sugar) added the BS and the cinnamon and gently warmed until it came together. Then I added the pudding. I sprayed the bundt pan with Pam, sprinkled a few nuts & brown sugar on the bottom and then layered in about 1/2 of the rolls. I covered this with about 1/2 of the butter mixture and a few more nuts. Then the last layer of rolls, butter mixture and just a tiny bit of nuts. Let it sit out overnight (it was pretty high the next morning). Put it into a 350 degree oven and baked for 15 minutes then put foil on and baked for about 20 more minutes since it was pretty full. Then I turned off the oven and let it sit for about 10 minutes before I turned it out. Wonderful! No sticking to our pan (a pampered chef bundt pan) and it was baked all the way through!! The family could not get enough of it! Not gummy or dry in any areas. I think we will have to do this one again for Christmas morning although it might be a hard choice between this and our traditional orange ring! This was much easier to make since you do it the night before! I would definitely suggest melting the sugar/butter/cinnamon together and then when a bit cooled add the pudding in and mix very well. It was awesome! Thanks for sharing!
Excellent. Like a previous reviewer, I didn't think it was going to work because the mixture looks so dry but I'm a believer now! I found this to be very gooey and delicious. I cut each roll into 4 pieces with kitchen shears which allowed more edges to be coated with the mixture. I will definitely make again.
I have made this every Christmas and New Year's eve for more years than I care to admit! It has always been a favorite of the family to have these hot dribbling rolls on Christmas morning and open our "Santa" presents. I use 1 pkg. Bridgford frozen rolls, 3/4 white sugar, (but will try brown sugar next time), 2 TABLESPOONS Cinnamon. I also use COOK NOT instant butterscotch pudding and pecans instead of walnuts. They are easy and truly delicious!
I am only giving this recipe 4 stars due to the fact that I too did not like the clumps of brown sugar/butter. I prefer a more gooey bread and have had it that way in the past. Every time I have tried to make Monkey Bread I have not had much success, but this was closer than any other I have tried. I didn't have time to read all the reviews before I made the recipe, but I too agree that cutting the rolls into 4 pieces and dipping them in butter would work out better than pouring the butter over the mixture in between layers. I even double the amount of butter because I thought the mixture looked dry before I baked it and it still turned out clumpy and crunchy. I think there is too much of the brown sugar/butterscotch mixture also. But I can't wait to try the recipe again, as it did have an excellent flavor and will get better each time.
This was soo delicious!! It was very simple to make. Frozen bread dough works so much better than the refrigerated biscuts and not as time consuming as the yeast rolls!! I will have this in my recipe box for a long time!! Kerri- IA
Not sure how to rate this. My kids liked it. I didn't care for the chunks of hard, buttery sugar. I have a similiar recipe which calls for the pudding mix and brown sugar to be dissolved in the melted butter, along with 2 tablespoons of milk. If I make it again, I will also cut each roll in half, as they grow quite large overnight.
I've been making Monkey Bread for years using almost this exact recipe (mine does not call for any white sugar & only a 1/2 cup of brown), but the major difference is that I've always used cook & serve butterscotch pudding. I've been having trouble finding it, so I thought I'd give this one a try. Next time I find cook & serve in the store I will stock up because it is soooooo much better. Much more ooeey gooey.
Wow..this stuff is just like Cinnabon.. it is great. Be sure to use the correct BIG pan or you will have a mess. It makes a huge amount so maybe cutting it in half so you dont have a bunch left over and can make fresh each morning would be good. IT is A MUST. Sweet, sticky and a real comfort food.
This recipe is fantastic! I made this on Christmas morning also, and everyone went wild over it. A couple of comments - you don't really need quite that much of the brown sugar/butterscotch mixture. It certainly doesn't hurt the recipe at all, but you could get by with less. Also, I would suggest holding a little of the brown sugar mixture and the cinnamon mixture back so that you can sprinkle some of it (and a little butter) over the buns after they have risen in the pan - prior to cooking them.
This deserves more than 5 stars! I was worried about leaving the dough out un-refridgerated all night. But it tasted great and nobody got sick, so I guess it's OK. Like other reviewers I cut each roll into quarters. To make sure that the sugar and pudding were easily distributed I mixed the sugar, cinnamon and pudding in the same bowl then coated each piece of dough in it. Layered them in the pan, after the first layer I sprinkled more of the sugar mix on top then poured half the butter and half of the nuts over it. Repeat with the next layer. I ended up useing about half of the sugar mix because I was worried it would be too sweet, but next time I am going to use more. And I will probaly use extra butter to dip the dough into before I coat with the sugar mix. I cooked it for about 20 minutes and let it sit 10 minutes. It was cooked perfectly, no burnt or crusty top, just gooey sweetness.
It's not every day your boyfriend comes home and makes it a POINT to tell you how good something was. This recipe is SOO good! He loves anything warm, gooey and sweet, and this is all that and more. Microwaving the leftovers makes it warm and gooey all over again. This could be sold at Cinnabon!!! I also did not use all the brown sugar/butterscotch mix. THANKS!!!!
This recipe was so fast and easy! I took it to work and it completely disappeared in 10 minutes. The really odd thing is that it seems like this recipe shouldn't work because it doesn't have much liquid in it. I'm also not a big butterscotch fan, but it didn't really have a butterscotch flavor to it. It tastes like one of those huge sticky buns you pay $3 for in the mall.
This monkey bread is GREAT but I only gave 4 stars because the first time I followed the recipe EXACTLY and I got uneven dry spots and gooey spots and my family would barely touch it. But the 2nd time I made it for a brunch and this time I melted the butter, dipped dough pieces in this order before putting in pan; butter, butterscotch mix, cinn/sugar mix. Also I layered the dough, butter, cinn/sugar, and butterscotch mix more times than directed and used pecans instead of walnuts in one batch and no nuts in another. EVERYONE WENT CRAZY FOR IT!! I can't go to a potluck without getting harrased now for it! ;D
Yum. Trust the recipe. First time, I bought a bag of 36 rolls (3 lbs), making 1 1/2 lbs 18 rolls. Well, 9 rolls on the bottom didn't look like enough, so I changed it to 12 for each layer. Was okay, but dry. Next time, 9 rolls allowed for stuff to be more gooey. Thanks for a great (but easy) recipe!
I've made this recipe for several years. 24 oz. is 18 frozen rolls (1/2 a pkg. of Rhodes rolls). I just dump it all in my angel food cake pan and it is a perfect fit. Brought to my Bible study this morning and it was quickly consumed.
Definitely Yummy! My kids will even eat the nuts! I put a lot on too! My husband will say that they are better than cinnabon any day! Especially since I made them!
Quick and wonderful! I made my own dough so before I froze them I also cut them up into 36 pieces vs. the 18. Instead of dipping the rolls in melted butter I just added some small dabs of butter all over the sugar mixtures in each layer to help aid in the brown sugar melting instead of staying clumpy after baked. Excellent recipe. Easy and Delicious, everyone loves it!
Could only give this 5 stars with motifications. I did follow some of other reviewers suggestions. First, I DID NOT use 24 oz of dough. Since cutting the balls into 4 pieces each I only use about half the bag or 12 -14 ozs. My pan was only 1/3 full before the rising began. I did roll each piece in melted butter and the cinnamon sugar. I cover bottom of bundt pan and then sprinkled some butterscotch pudding over rolls. Continued until my pan was 1/3 full. It was a very cold day when I tried this and was concerned about the rising so I did this during the daytime. I put in oven for noon until 6pm. Before baking I melted another quarter stick of butter and drizzled on. I also cut back the cooking time by 10 minutes. The "bottom and top" did not get too brown and I had no gooey centers. This can out of pan very easy after sitting 10 minutes. My family DEVOURED immediately and have already requested it again soon!
I made this recipe for a baby shower brunch and it turned out great. I did take the earlier advice and dip the frozen rolls in butter before putting in the baking pan. I will be making this recipe for years to come!
I used to make something like this and lost this recipe, I tried this one to see if it would come out right and I think it cmae out 100% better. Thank you my family had missed me making this and now it is even better.
I'm embarassed to say it has taken me 2 years to submit a review on this recipe -- it is a true "go-to" in my house, when the time calls for something special. It's easy, impressive-looking, smells PHENOMENAL, and everyone gobbles it up. Although other reviewers said that this recipe needs some adjusting to turn out, I actually follow it to the word, and it's always perfect. Refrigerated rolls are absolutely NO substitute to frozen, because only the frozen ones rise. To avoid clumping, I say just sprinkle the sugars gradually, and pour the butter slowly. Thank you for this fantastic addition to my recipe box!
The bread is good but would have preferred a more "sticky bun" like product. The pudding and sugar mixture turned out more like a filling, nothing like a caramel glaze. I am going to try using more butter the next time.
Family really liked this .It was so easy to make.I used to make something like this when I was a kid.
This is the BEST cinnamon roll-monkey bread recipe I have ever tried. Everyone LOVES it. This is a keeper. I did find that I like to dip each bun in melted butter before assembling though. It seems to make it more gooey.
So good!!! Made a few changes as other users suggested: Cut the rolls into 4ths, used cook and serve pudding, 2 Tbsp cinnamon, pecans insead of walnuts and used a 9x13 pan. I also combined the pudding, sugar and butter in the saucepan and I didn't use all the mixture. Also covered w/foil after 15 minutes in the oven.
I took a hint from some of the other reviewers here and did the following: *substituted 2 cans of refrigerated biscuits for the frozen rolls *combined sugars, pudding, cinnamon, walnuts and butter--plus added a splash of vanilla *cut biscuits in eighths, rolled in mixture and arranged in 13x9 pan The result was delicious! I brought it to a moms' group potluck and it was one of the first dishes to disappear. Several people even asked for the recipe. Thanks for this tasty, easy-to-make contribution!
I made this last night and baked this morning and took to work while they were still warm. MmmMMmmMM. So good. I followed the advice of others and melted a stick of real butter then dipped each roll and placed into a 9x13 glass dish. Then I placed the brown sugar and vanilla pudding mix into a sifter and sifted across the whole pan. Then placed the cinnamon sugar in the sifter and sifted it over the top of the bs/pd layer. Then melted another half stick of butter and poured across the top of the sugar mixes. Set it in my cold oven, over night & awoke to rolls oozing over the sides. I kind of tucked the ones that were really leaning, back into the dish and baked in pre-heated oven. I layed a sheet of foil over the top after 15 mins of baking. Then turned out immediately on a sheet of foil and let them set a few minutes to cool before flipping back over. DELISH!
This is the best monkey bread recipe I have found, we used it for First Communion brunch and it was gone as soon as it was out of the oven, thanks alot!!!
I must have goofed! I was so excited to try this recipe and the dough was very dry. Next time I may try using the biscuits in the tube not the frozen kind.
You could very easily use 2 loaves of frozen bread dough cut into 32 pieces each. I tossed pieces in melted butter then the bowl of cinn.,sugar, pudding topping.
I thought these rolls were dry, and the topping was very thick and sticky--it didn't soak into the bread at all--just kind of sat atop very dry rolls. I probably should have taken various pieces of advice offered by other reviewers, but instead I prepared the recipe exactly as written. No doubt the results would have been better if I had modified the recipe per others' suggestions.
Used 24 buns, cut in fourths. Poured melted butter over all, mixed other ingredients and poured. Rose a bit too much, so patted down before baking and used aluminum foil sheet under bundt pan to catch drips. DELICIOUS!!
The layering process didn't work well for me, wish I had followed a different recipe that you butter & coat each piece of bread dough before putting in the pan. It seemed like the butter just clumped the sugar and didnt really get on all the pieces.
The reviews were correct. After making the cinnabon recipe twice (which was also excellent) I think THIS recipe is easier to do and tastes better. WOW!
Very good. I used frozen bread dough; 1 loaf. I also cut the ingredients in half. I like to be able to taste some of the fresh bread thru all the sweetness.
I have made other versions of this recipe but this one is the BEST!! a major hit for brunch!!
So good that I've stopped looking for my "signature" coffeecake! It doesn't get better or easier than this. I followed other reviewers' suggestions to dip the half rolls in butter and then the sugar/pudding/cinnamon mix. Try it with pecans instead of walnuts. The first time I made this it was a flop because the mixture clumped and had lots of dry spots when I made it according to the original directions. Also, another tip is to not overbake it and to remove it from pan after a few minutes as instructed otherwise the gooey topping crystallizes and gets too crunchy. Lastly, I did not need grease/oil for the pan when I used a non-stick bundt pan...came right out.
This tastes like a giant Sticky Bun!
This recipe was so quick, easy and most importantly YUMMY!!
Not very impressed with this. I followed the directions exactly and they didn't turn out. Left out over night and a huge over flowing dough mess on my counter in the morning. Baked according to directions and the ones on the top burned, and the ones on the bottom were too doughy. the sugar stuff didn't coat very well and I had pockets of sugar stuff. Will not make this again. :(
This monkey bread is incredible. People always rave about it. I have been asked for the recipe by just about everyone who has tried it. I made it for an Easter brunch and the entire thing was devoured in no time (and there was a lot of food from which to choose!). The added bonus is that it is so easy to make!
EAsy and taste so good.
I have had this every Christmas morning for the last 30 years. It is without a doubt the best breakfast dish I have ever had. This is one Christmas tradition I highly suggest picking up.
I have tried this twice now because of the good reviews and still have not had success. Because you let the mixture sit overnight, I end up with bread that has clumps of sugar/brownsugar/butter, rather than a nice even loaf.
This is an awesome breakfast bread that I enjoyed at a bed and breakfast. I was too bashful to ask for the recipe, and am thankful to you for offering it.
Very yummy and easy. Was also concerned about leaving it out all night, but I left it uncovered closed up in a cold oven (not gas)and it bubbled up great. Not sure how it would do in cold weather, when my kitchen would be much colder. I agree with others that it's best to roll the balls in butter first, then all dry stuff mixed together, then drizzle/sprinkle on what's left. Next time I will try it in a 13 x 9 pan. Also, some said use biscuits, but if you like yeasty bread, this would be better. Thanks, Holly.
This was great. I made the night before and baked the next morning. My family went nuts over it. If you follow the directions exactly, it should turn out fine. I had no problem with the mixtures not being distributed evenly and it came right out of the pan with no sticking and easy clean up. I would recommend using Baker's Joy because it is a non-stick spray with flour. Works great every time. Thanks Holly. Will be making again very soon!
This recipe was wonderful! Very easy to prepare and I loved making it the night before a hectic morning! I dipped the dinner roll dough in melted butter before placing in pan and it was great!
An incredibly easy recipe. I followed ingredients to a "T". The only modification I made was cutting the cold (but not frozen) dough balls into halfs. I placed the flat side down on both layers. With smaller pieces it allowed all that good goo to run into all the cracks and crevices. Excelent and easy early morning coffee bread to assembly the night before and bake fresh in the morning. Mmmmmmmmmmmmmm, great !
Easy recipe! Here's what I did: Set out the frozen rolls for about 20 minutes so they thaw a bit. Cut in half. Roll in Brown Sugar mixture, then in pudding mixture. Layer in 2 bundt pans still adding some of each mixture and butter between layer (and there were just two layers). Popped them in the oven while we opened Santa's gifts. They turned out awesome! My kids (13, 11, 5, 3) were all asking why I didn't make these more often!!!
Something just isn't right here. The flavors and ease of prep are terrific but what you end up with is an uneven distribution of a hard crumbly sugary topping among bread. There has got to be a better way.
it sounded good, and easy. but leaving uncooked food of any sort out all nite makes me wonder. i tried it any way, my dinner rolls doubled in size and where hanging over the pan, what a mess. had to work with it, but like someone else said they didn't like the hard chewwing parts. i'll go back to the by scratch recipe it may take time but i think its worth it cant say a whole lot about this recipe.
This is always a big hit. Just as recommended I dip the dough in the melted butter before I put each in the pan. I use approx. 22 dough balls. This recipe tastes the best if you use yeast rolls. Also, I use a pound of butter and I put cream cheese frosting on top. Yum!
My husband brought this receipe home from work after a co-worker made it. She used pecans instead of walnuts and included chopped marchino cherries.
This recipe is awesome!!! I make this all the time for my coworkers and they go crazy over it! I usually do a double batch and I use one cook and serve butterscotch pudding and one instant butterscotch pudding mix. The cook and serve gives it a gooeyer caramel like texture while you still have the smoother texture of the instant. I also have made these in a mini bundt pan for individual serving sizes and they take half the time to bake and are perfect too!
These were just wonderful. What's better than having breakfast already in the morning and just having to pop it in the oven. I used an 9x13 backing dish for this and I had 4 rows and 7 bisquits in each row. It worked out perfect. I used frozen rolls for this and the rose to be about 3 times there original size. I cut back on the butterscotch pudding and brown suger mixture next time I will use the full amount as we like ours really really gooey. I will be making these many many more times. Thanks for sharing.
This turned out awesome. Made these last night and when we got up this morning it was quite a site. The grand kids got a a kick out of it. There was nothing left after breakfast. Very easy.
AWESOME! YUMMY! EASY TO MAKE! Can it get better than that? I've made it three times so far and my family just can't get enough! Thanks Holly for this 5-star recipe!
These turned out great. The only thing I would change is to let the rolls thaw out some and then cut them in 1/2 or 1/3's. Everyone loved these though. Oh and I don't add the nuts because I don't care for them.
I followed the recipe exactly, but I think it calls for WAY too much sugar. It was so much sugar that most of it didn't even carmelize and just stayed in chunks that hardened in the oven. We scraped it off and ate the rolls. My sister makes these by dipping the frozen rolls in butter, then rolling them in a cinnamon/sugar mixture. I think that hers is better than this.
I used the regular Rhodes dinner rolls and cut them into fourths. instead of layering the different sugars I threw them all together and dipped the roll peices in butter. all in all it came out well but did not hold together coming out of the pan.
I did as many other reviewers and cut the rolls into 4 pieces, dipped in butter, and rolled in mixture of sugars and pudding. I thought these rolls were very good, but next time I think I will use vanilla pudding instead of butterscotch. I felt that the butterscotch flavor over powered that of the cinnamon and sugar.
I promised my daughter Tyler months ago that I'd make her this bread. I kept forgetting about it and when she would remind me, there was always one ingredient I didn't have on hand. She had a school dance to go to Friday night and was having a friend sleep over afterward. I decided that this would be the perfect opportunity to make this. It turned out that I didn't have an ounce of brown sugar in the house and didn't feel like running to the store, so I made my own. I just combined white sugar with some molasses and by golly it worked! Well Holly, everyone loved this gooey, warm and delicious morning treat. Thanks so much!
This EXACT recipe has been a family favorite for years. It's always expected at birthdays and holidays. Glad someone else enjoys this one!!!!
These tasted delicious, but my tried-and-true refrigerater biscuit monkey bread takes less then half the time to prepare, and tastes just as delicious.
I've been using this recipe for years and it is the best! The yeast rolls are SO much better than canned biscuits. I cut mine into quarters so they can easily be popped in the mouth.
This was SO good! Far better than any refrigerated cinnamon rolls, and almost as easy! I followed the advice of past reviews and dipped each dough piece in melted butter before rolling in sugar/pudding mixture, and it came out really gooey. Just remember to turn it out of the pan, or the caramelized sugar will harden it into place in minutes! Only one question-- where do I get frozen rolls that will rise? I used refrigerated rolls and they remained stubbornly small...
This was AWESOME!! I made it for a San Diego Charger tailgate party and it was a HUGE hit!!The only thing I did different was to drizzle melted butter and brown sugar over the top, after I flipped the pan upside down. No burnt pans here:)
ok this recipe is !!! It did not turn out at ALL!! I researched this and used the recipe that was rated the highest and just did not turn out for me at all!! when i flipped it over, the juice ran all over me, my kitchen counter & floor!! Im just glad that it wasn't very hot or im sure it would have burned me!!! sorry NO 5 stars here!!
Yuck! Way too much topping! This really didn't work for me. It tasted okay the first day but was really unappealing looking. I threw it out after that. Won't be using this one again.
Excellent! I 1/2ed the recipe because I would rather bake fresh than have leftovers. I rolled each frozen roll in the butter before placing in tube pan. Since there was only a single layer when the recipe is 1/2ed, you just put the buttered rolls in a layer and then put the pudding/brown sugar mixture on, next the cinnamon & sugar mixture, nuts if you are doing that, and then pour the melted butter over top. After dipping each roll, I didn't have any leftover butter so I melted an additional Tbsp. and dotted the top with it. 1/2 recipe still bakes for the 30 minutes. ENJOY! This recipe is definitely a keeper!
My dad makes monkey bread for every holiday- Christmas, Thanksgiving, etc. I decided to continue the tradition this year and make this for my husband and in-laws. Delicious! My dad uses biscuit dough, but yeast dough is so much tastier, and the carmel sauce on this one is a lot richer and gooey-er. Everyone loved it!
Awesome! Incredibly addicting! I,too, cut up the rolls and coated them in the melted butter. Then I mixed all the other ingredients together and rolled them in the mixture. I layered them in the bundt pan and drizzled remaining butter and sugar mixture over the top. When you flip the pan it makes a wonderful drizzle effect. I also increased the butter to 1 cup. Definitely a keeper!
This was great! I used canned bisquits instead. I put some of the cinnamon sugar mixture in the center of each bisquit and folded them over and pinched the edges together. I didn't use all the pudding mixture and added a little more sugar and cinnamon to the melted butter before I poured over each of the layers. I used 4- 7oz. cans of bisquits
Yummy recipe. A quick and easy alternative to cinnamon rolls. Next time will use a bigger pan.
FUN and EASY! My family loves monkey bread and this was a fantastic recipe! I didn't have butterscotch pudding, so I used vanilla and it was still really great! Thank you for a fun pull apart bread!!
This is so easy and so delicious. My family loved this bread. Here's how I made mine. I used pecans and vanilla instant pudding mix rolling each roll in butter, then the pudding/brown sugar followed by a roll in the cinnamon/sugar mix. I poured more of each mixture, butter, pecans on each of the two layers. As for the butter, I used half a cup and only ended up using half of the pudding/sugar mix-it just look like too much of a good thing to me. I placed the bunt pan filled with the softend rolls and sugar/butter concoction into my oven over night setting the oven on bread proof. I woke up six hours later to a mess since the rolls had risen so much that some of the sugar coated rolls fell out of the pan. After cleaning up the mess, I baked the bread and it was perfect for my family. I can't get enough of this bread. It is soo good. Enjoy!.
FABULOUS!! I made this for Christmas breakfast, and received RAVE reviews from everyone! No one could resist the smell, and I have already been asked to make this on a regular basis. What a delicious and easy recipe! I omitted the nuts, and it was still great. Don't even bother with the other recipes...this is the one to make!!
This is great and easy. Have made it several times, usually for a holiday breakfast, and everyone loves it. Be sure to bake long enough, so the middle gets baked through. Not so good if the center is doughy!
Don't worry if this recipe looks dry and unappealing right after it is assembled. After it bakes, it is beautiful. It looks like you spent hours making it and it tastes delicious. I served this at a large brunch and everyone loved it.
This was a wonderful and easy recipe to make! I made it by the recipe except I used 36 ounces of bread instead of 24 and it overflowed into my oven, so I will make it using only 24 next time! But it was still really yummy! I also drizzled it while it was warm with a tub of ready-made buttercream frosting that I warmed for a few seconds in the microwave! Yummy!
I cut dough into quarters as suggested (can do this while frozen); then dropped in melted butter, then rolled in the cinnamon pudding mixture that was together in one bowl instead of two. Was good and even. Used bundt pan and no problems with raw dough. +++++++ IMPORTANT to get correct size bag of dinner rolls!!!!!!! The smaller bag does not seem like it would be enough but it was!!!!!!
What an easy, tasty recipe. The four adults and four kids finished them quickly. As a suggestion, place the nuts on one half of the pan for those who don't like them. It would be worth baking these just for the aroma alone!
I think this recipe would be better if I followed the directions. I thought it would turn out better to dip the rolls into melted butter, then dip into the pudding/cinnamon/sugar mixture so that is what I did. I had some extra sugar mixture left over so I poured that on top of the rolls and then added more melted better to the top. When it came out of the oven some parts were hard/overcooked and some were nice and gooey. The syrup that formed between each piece was not too my liking- a bit gummy. Next time I will try this recipe using biscuit dough and scrap the pudding mix.
Delicious!!!! I made this for Christmas morning and my company went wild over it! Easy and a crowd pleaser!!
Nothing special about this recipe. It had good flavor, but maybe I didn't put enough butter into it? It was dry.
I don't care for the instant pudding mix and usually use the cook and serve. From my experience, the instant makes the rolls a bit gummy. But other than that, this is such an easy recipe and never disappoints with warm delicious rolls. Thanks for the recipe!
AWESOME! YUMMY! EASY TO MAKE! Can it get better than that? I've made it three times so far and my family just can't get enough! Thanks Holly for this 5-star recipe!
Thsi is always a hit. My friend makes it at all of her get togethers now. We both use vanilla pudding instead.
This was very easy and delicious. It rises to be about triple in size so make sure you put in a big enough dish. I also dipped the rolls into butter first. Everyone raved about how goey they were.
