Butterscotch Bubble Bread Monkey Bread Food

BUBBLE BREAD

Steps:

• 1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
• 2. Melt the butter. As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
• 3. In a small bowl, mix the cinnamon and sugar. You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
• 4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
• 5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
• 6. Place half the bread dough balls in the Bundt pan in a circular pattern.
• 7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
• 8. On top of the butterscotch pudding, sprinkle the brown sugar. You may need more brown sugar, depending on how much you put in the first time.
• 9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
• 10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
• 11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
• 12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
• 13. The next morning, preheat the oven to 350 degrees F.
• 14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
• 15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
• 16. Bake for 45 minutes. Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
• 17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
• 18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.

BUTTERSCOTCH BUBBLE BREAD (MONKEY BREAD)

Steps:

• Mix all dry ingredients in a dish.
• Place melted butter in another dish.
• Split loaf of bread in half long ways, then each half in half again long ways.
• Cut into 1 inch cubes.
• Dip each cube into butter, then into dry ingredients, covering well.
• Place into well greased bundt pan.
• Sprinkle any remaining dry ingredients and butter over top.
• Let rise 1 hour.
• Bake @ 350 for 20 minutes.
• Remove from oven and let stand ONLY 2 minutes.
• Place plate or platter on top of pan and invert.

QUICK AND EASY MONKEY BREAD

Steps:

• The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
• Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

BUTTERSCOTCH MONKEY BREAD

Steps:

• Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.
• Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.
• Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.
• Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.

MONKEY BREAD WITH BUTTERSCOTCH PUDDING

Steps:

• Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight.
• Remove pan from oven.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.

MONKEY BREAD WITH BUTTERSCOTCH PUDDING

Steps:

• The night or several hours before you want to serve, spray a non-stick bundt or tube pan with non-stick spray. Mix brown sugar, pudding mix, white sugar and cinnamon together.
• Place frozen dough in pan a layer at a time. Sprinkle butterscotch mixture, then nuts and top with some butter. Repeat layers until all ingredients have been used.
• Place on counter over night or for several hours to rise. Do not cover. When your ready, place bread in a preheated 350 degree oven for approximately 30 minutes. Let stand for 5 minutes and then invert onto serving tray.