Monkeys Love It

Monkey bread, or as it's known in my family Bubbleloaf, is a holiday staple. In my family, you knew it was a holiday when you woke up to the smell of this sugary bread baking in the oven. Christmas, we'd eat it with quiche, Easter with hunted hard-boiled eggs. It just really isn't a holiday without it.

That's why on the night before Thanksgiving, I had my mom show me how to make this oh-so-delicious yet terribly unhealthy treat.

First, grease the pan. We usually use a tube pan but also made a separate nut-free version for Linus in a loaf pan.


Next, if using pecans, spread a generous layer in bottom of pan. Add frozen, unrisen rolls in a single layer (double is also fine if you want lots).


Here's where it gets really healthy. Sprinkle a generous portion of brown sugar over the top of the rolls as well.


And as if that wasn't enough sweetness, sprinkle a box of butterscotch pudding over the top of the frozen rolls. Either kind of pudding (instant or cook-able) are fine.


Slice a stick of butter into small pieces. My mom halved the stick than cut slices about a centimeter thick.


Place butter pieces on top of everything else spreading evenly.


Cover with a tea towel and let rise overnight.



In the morning, cook according to frozen roll directions. We set the temperature to 350 and baked them for 20 to 30 minutes. Once nice and brown, take the pans out of the oven and immediately flip over and dump the monkey bread onto a platter.


Eat, of course.