MINI MONKEY BREADS

One is never enough!

THIS RECIPE IS IN CELEBRATION OF THE LIFE OF A DEAR FRIEND WHO ALWAYS BROUGHT THE REVERED MONKEY BREAD TO THE OCCASION…

1 package (24) Parker House style rolls (I used Bridgford)

1 8 ounce box Vanilla Pudding mix (Cook and Serve) not instant

1 cup brown sugar

2 teaspoons cinnamon

1 1/4 sticks butter

1 1/4 cup pecans, chopped and browned

Spritz with cooking spray or butter 4 (6 cup) muffin tins.

In a bowl combine sugar, pudding mix, and cinnamon.

Working in batches, place 6 frozen rolls separated on a platter in a single layer and thaw a bit, until able to cut each into 6 individual pieces. Melt the butter. Sprinkle 1/2 pecans into the muffins tins for a bottom layer of the rolls.

Two layers of three each plus the pecans on bottom and in middle

Coat 3 pieces of a roll in the butter, then roll in the sugar mixture  and place on top of the pecans, working with 1 tin at a time until each cup has a layer. Sprinkle the same amount of pecans over the dough that was on the bottom and repeat with the roll in butter, then in sugar, then in pan. At this point, I make another pan of monkey breads, so I can cook 2 at a time.

Baked and ready to be inverted

Repeat with 6 more frozen rolls, and after assembling 2 muffins tins, cover with a damp cloth and let them rise 3-5 hours. Bake at 350° for 30+ minutes. Rest for about 5 minutes before inverting onto a platter.

Inverted and back into muffin tin to be frozen or re-heated before serving

Repeat with rest of dough and the other 2 tins.  Easy to freeze and pop out and bake at 350° for 15 minutes. A definite crowd pleaser and worth every calorie!

Served and dive into the tree of delishciousness!