Wednesday, December 26, 2012

Jessica's Monkey Bread - the recipe that doesn't skimp on the good stuff!

Jessica’s Monkey Bread
My life-long friend, Jessica Fail Young, has made this for many years during the holidays and served it at her family’s Christmas brunch. It’s easy and boy is it every good. You may slice and serve or allow everyone to dig in and pull the pieces off and enjoy! Maybe this can become a tradition at your home too! Some recipes skimp on the amounts of butter and sugar, but if you're going to make this once a year, make it right and use Jessica's recipe. She's got it perfected!
1 package Rhodes Frozen Dinner Rolls
1 stick of butter (no substitutions)
1 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup sugar
1 cup pecans (halves or pieces)
Melt the butter in the microwave (1 minute at 50% power) or use a double boiler. Combine the brown sugar, cinnamon, and sugar in a bowl. Place pecans in the bottom of a Bundt pan. Dip each thawed roll in the butter; then roll in the sugar mixture; and place on top of the pecans in the pan. Repeat this placing the rolls in a circular position, filling to the top. Mix the sugar mixture with remaining butter (you may need to add another 1/4 to 1/2 stick butter) to make a nice sugary glaze. Pour the butter sugar mixture over the top of the rolls; cover with a cloth; allow to set out overnight on your counter. By morning, the rolls should have risen. Place in a preheated 350 degree oven bake for 30 minutes. Check at 20 minutes and if it’s browning too much, place a piece of foil loosely over the top. When finished cooking, remove from the oven and allow to cool for 5 minutes. Loosen a bit around the edges and turn over onto a platter. Serve warm.

1 comment:

tumbleweed-contessa said...

This sounds devine! What a way to get up on New Year's Day. Thanks for sharing.