By Connie Emmons
The grandchildren are here and will want grandma’s breakfast on the day my restaurant is closed. Keeping in mind that this is the only chance for me to sleep past five a.m., I am going to prepare breakfast the night before.
Years ago I was visiting friends on a hot summer month and we were tired of grilling and done with cooking breakfast and the clean up that would always follow. One evening my friends put together this recipe for the next morning. I had never heard of monkey bread before. It is an easy recipe and the aroma the next day while baking made everyone excited to partake in the treat. There are many variations, such as adding raisins or cut up fried apples on top just before baking. It is a treat that even young children can help put together.
24 ounce package of frozen dinner roll dough
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts (I use pecans)
1 box cook and serve vanilla or butterscotch pudding
6 tablespoon butter
Grease bundt pan
Sprinkle nuts into pan
Mix sugar, cinnamon and pudding mix. Set aside
Place rolls into pan
Sprinkle sugar mixture over rolls
Cut up butter and put on top
Cover and let rise over night at room temperature
In the morning bake at 350 for about 30 minutes
Invert onto a plate immediately after removing from oven.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top-rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)