Sorry for the lack of posts this week. Our whole family has been sick with colds. Needless to say, it’s not been fun. At all. When I’m sick, I have no desire to cook, clean or do anything. My house looked like a tornado hit it, so the thought of blogging just didnt seem right. The only thing that sounded appealing was laying on my couch watching re-runs of the MTV Music Awards, and wondering why Lady Ga Ga is such a weirdo!
I’m happy to report that were all starting to feel normal again, and my house is looking halfway decent, so I thought I’d hurry and share this yummy Monkey Bread recipe. This was the first time I have made it. It reminded me of just a really simple way to make semi-homemade cinnamon rolls. They turned out very delicious. I think these would be perfect to make for a holiday breakfast!
24 frozen Rhodes dinner rolls
1 small box of Vanilla Pudding mix (not instant)
1 cup Brown Sugar
1 tsp Cinnamon
1 stick Butter, melted
1 cup Powdered Sugar
3 Tablespoons Milk
DIRECTIONS: Right before going to bed, or about 10 p.m., spray a Bundt pan with cooking spray. Place all 24 frozen rolls into the pan. Mix dry pudding mix, brown sugar and cinnamon together, and then sprinkle evenly over the frozen rolls.
Pour the melted butter all over the rolls, trying to cover all of the sugar. Cover with saran wrap thats been coated in cooking spray, and cover rolls. Let stand overnight on counter until morning. Rolls will be all risen. If they are overflowing above the top of the pan, gently prick the tops to deflate a little bit. Place bundt pan on a cookie sheet and bake in a preheated 350 degree oven for 30 minutes.
Remove from oven and let stand while you mix glaze ingredients. Gently turn bundt pan upside down to remove the monkey bread onto a serving platter. Drizzle with glaze and serve warm!
(If making these for a dinnertime dessert, just prepare as directed atleast 5 hours in advance to allow time for the rolls to thaw and rise)