My mom used to always make monkey bread for special occasions and since I can’t resist a good pun, it seemed fitting to pull out this caramel sticky bun recipe to announce my own little “bun in the oven”! The hubs and I are expecting our first baby in August and we couldn’t be more excited.

But back to the monkey bread…if you have any affection for sticky rolls, you must try this. With just a little pre-planning (it needs to sit overnight) it’s a delicious and impressive pull-apart breakfast “bun” that only takes minutes of your time to prep.



Monkey Bread

1 pkg frozen white dinner rolls (2 dozen)

1 pkg non-instant butterscotch pudding mix

1/2 C chopped pecans

1/2 C butter

1/2 C brown sugar

1 tsp cinnamon

1 tsp vanilla

Lightly butter a bundt pan. Sprinkle pecans in the bottom of the bundt pan. Sprinkle pudding mix on top. Place frozen dinner rolls evenly into the pan. In a large glass measuring cup or small bowl, microwave butter and brown sugar until melted. Whisk in cinnamon and vanilla until mixture is smooth, then pour over dinner rolls.

Wrap pan with plastic wrap and set on the counter overnight to allow rolls to rise. Remove plastic wrap and bake at 350 for 25-30 minutes.