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Monkey Bread with Butterscotch Pudding


1 Pkg. (approx. 30 count) of Rich's Frozen Bread Dough Rolls
1/2 cup sugar
2 tablespoon cinnamon
1 sm. pkg. Regular (NOT instant) Butterscotch Pudding Mix
1/2 cup (1 stick) melted butter

The day before you're planning to serve:
In well greased Bundt pan sprinkle the sugar and cinnamon evenly. Place the FROZEN rolls evenly around the pan. Top with the Butterscotch Pudding mix and the melted butter. Cover with towel and let rise over night.

In the morning:
Remove towel! Bake at 350 degrees for 30 minutes. When done, turn the Bundt pan onto a large serving platter. A lot of hot sugary goo will run out so watch your fingers and make sure your platter is large. Then simply pull apart and enjoy.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.