Spray 10-inch bundt cake pan with non-stick baking spray containing flour. Combine cream, brown sugar, pudding mix, and cinnamon in a small mixing bowl. Whisk for 30 seconds.
½ cup heavy cream, ¾ cup brown sugar, 1 box cook & serve butterscotch pudding, 1 teaspoon cinnamon, baking spray
If using, sprinkle nuts evenly around bottom of the bundt pan. Place 11 frozen rolls touching in a single layer on bottom of pan. Add 1 teaspoon of sauce mixture onto the top of each of the rolls.
½ cup walnuts, chopped, 24 frozen Rhodes dinner rolls
Then add 6 more dough balls to the inside edge of the pan and 7 to the outside edge. Top with the remaining sauce.
Cover with a piece of plastic wrap that has been sprayed with non-stick spray.
Allow to sit on the counter, or other warm place, for three hours. Just long enough to allow the rolls to start thawing. Then place in the refrigerator for 8-10 hours or until the rolls have almost doubled in size. (For other options see the notes below.)
The next morning, remove monkey bread from refrigerator and preheat the oven to 350°. Pro tip: Place a cookie sheet on the bottom rack to catch any drips from the bundt pan.
Bake the monkey bread for 27-30 minutes. It is done when the rolls are golden brown and when gently pulled apart rolls are cooked through. They may rise pretty high - this is normal. If the rolls are getting too golden before it is finished cooking through, you can tent it loosely with foil near the end of the baking time.
Allow to cool for 15 minutes in the pan then invert onto a serving platter. Scrape any excess sauce from the bottom of the pan onto the baked bread. Allow to sit for 15 minutes, then serve warm.
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