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Bubble Bread

If you stayed the night at my house when I was growing up, chances are you’ve had my mom’s Bubble Bread.  The gooey rolls were always a big hit with me and my friends, and everyone always looked forward to breakfast!  These rolls are simple to put together, and delicious to devour.  Some know this as Monkey Bread, but no matter what you call it, it’s super yummy.

Personally, I can’t wait to make them for my kid’s sleepovers!

You can’t get much simpler than this:  frozen dinner rolls, pudding mix, butter, cinnamon, and brown sugar!

Combine together the pudding mix, brown sugar, and cinnamon.

Place the rolls in a greased bundt or angel food cake pan, and pour the melted butter over the rolls.  Since the rolls are frozen, the butter will instantly set up, but that’s okay.

Cover the rolls with the pudding mixture.

Cover the whole thing with a cloth napkin or tea towel, and let it sit on your countertop overnight.

In the morning, uncover the pan to find this:

Bake for about 30 min.  The tops of the rolls will get a little brown, but you want to bake it long enough that all of the dough cooks.

Now, it’s time to invert onto a serving plate.  You’ll have the best luck if you put the plate on top of the pan, and with one hand on the bottom of the plate and the other on the bottom of the pan.  Flip it quickly and carefully!

And tear into it!

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Bubble Bread

Servings 6 to 8 servings

Ingredients

  • 1 24- oz. package frozen dinner rolls approx. 20 rolls
  • 1 3- oz. package butterscotch pudding mix not “instant”
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup melted butter

Instructions

  • Combine pudding mix, cinnamon, and brown sugar. Place frozen rolls in a well-greased bundt pan. Pour melted butter over rolls. Sprinkle with pudding mixture. Leave pan out on the countertop overnight. Bake in a preheated 350 degree F oven for 30 min. Carefully invert onto a serving plate.

From my mother’s recipe file

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