Butch’s monkey bread

Butch’s monkey bread

By
From
Deep South
Makes
1 large loaf
Photographer
Andy Sewell

I married into this recipe, which comes from my father-in-law, Butch Petersen. He’s famous for these sticky, gooey, yeasty rolls, and special mornings in the Petersen house always call for this breakfast treat. Put the recipe together the night before, so the morning can be spent opening Christmas (or birthday) presents, reading the newspaper and drinking too much coffee.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
115g unsalted butter
25g unsalted butter, for greasing the tin
215g light soft brown sugar
1 large box jell-o butterscotch pudding mix
1/2 teaspoon ground cinnamon
200g pecan nuts, chopped

Method

  1. Roll out the dough and shape it into balls, following the instructions. Place them on baking trays, then freeze them.
  2. Melt the butter in a pan over a medium-high heat, add the brown sugar and stir until smooth. Remove from the heat and set aside.
  3. Combine the Jell-O mixture with the cinnamon and toss with the frozen rolls. Grease a large fluted bundt tin with the extra butter. Scatter the pecans evenly over the bottom of the tin, then arrange the frozen rolls on top. Finally, pour the melted butter and sugar mixture over the rolls. Place in an oven heated to 180°C and bake for 35–40 minutes, until golden brown. Leave in the tin for a few minutes before turning out. Serve warm.
Tags:
American
Southern cooking
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