Christmas Morning Coffee Cake

Christmas Morning Coffee Cake (Monkey Bread)

1 package frozen yeast dinner rolls (18-20 rolls)
½ box regular butterscotch pudding (not instant)
3/4 cup butter or margarine, melted
½ cup brown sugar
1 teaspoon vanilla
½ cup chopped pecans, or walnuts
½ cup raisins, optional
1 teaspoon cinnamon

1. Place frozen rolls randomly into a well-greased bundt or angel food cake pan 
2. Sprinkle dry pudding mix evenly over the rolls 
3. Stir together butter, brown sugar and vanilla; pour over the rolls 
4. Mix cinnamon and pecans and sprinkle them over the rolls 
5. Let rise on the counter overnight (or eight hours) do not cover
6. Bake in 350 degree oven for 30 minutes, and turn upside down immediately onto a serving plate
7. Leave the pan on top of the rolls for a few minutes to allow sauce to run out onto the rolls

Lea in Blue ApronMy friend, Sherri Sanford gave me this wonderfully delicious Monkey Bread recipe. My family has enjoyed the recipe several different times at Christmas; so much so that our granddaughters dubbed it Christmas Morning Coffee Cake. But, it’s really too good to only have it then!  Would be a nice breakfast surprise any time!  Caution….do not try to put more than the 18 to 20 rolls required for this recipe!! You may have a spillover mess. Right, Lance? For a version you can put together and cook right away, see our Canned Biscuit Monkey Bread recipe with a rich caramel flavor!

Lea’s Original Recipe Card
Christmas Morning Coffee Cake

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