Butterscotch Monkey Bread

Imagine waking up to the smell of fresh-baked bread, butterscotch, and brown sugar.  Man, if that doesn't lure a hibernating husband and kids out of bed, I don't know what would.  Well, maybe you'd better fry up some bacon while you're at it.  The smell of cooking bacon would rouse George Washington out of his grave.  Back to the bread... The wonderful thing about this recipe is that you prepare it the night before and pop it into the oven when you wake up.  This is a perfect breakfast for Christmas morning or when you have big group coming for breakfast in the morning.  It won't fail you.  It will consume you.  :)

Butterscotch Monkey Bread

Source: Cooks.com  http://www.cooks.com/rec/view/0,195,140160-225202,00.html

24 frozen Rhodes rolls

1 c brown sugar

1 box butterscotch cook and serve pudding (not instant)

1/4 c sugar

1 t cinnamon

1 stick butter ( don't you dare use margarine)

pecans or walnuts (optional)

The night before you want to devour this, sprinkle some nuts on the bottom of a greased bundt pan.

 Place the frozen Rhodes rolls in the pan. 

 Mix the brown sugar and pudding mix together.

 Sprinkle all of it over the rolls.

 Mix the cinnamon and sugar together and sprinkle that over the rolls.

 At this point, they are completely covered in powdery goodness.

 Pour the melted butter over everything.

 Try to cover as much of the sugar as you can. 

 I forgot to take pictures from here, but it's a piece of cake from here on out.  Cover the bundt pan with plastic wrap.  I did not do this, and one I woke up in the morning, I had an overflowing doughy monster on my counter. 

Leave the pan on the counter overnight.  In the morning, preheat the oven to 350.

Place the bundt pan on a cookie sheet and bake for 30 minutes.  PS- don't forget to remove the plastic wrap.  :)

Remove it from the oven and invert it onto a plate.  Serve warm.  Let the moans begin.