Monkey Bread

It's September and the kids are back to school. When they come home they are always starving and will ransack my kitchen looking for an after-school snack. Most of the time, I'll admit, I'm not prepared. But on occasion, I like to surprise them with a little something special. My kids love caramel rolls, but to actually make them is a process most would not want to endure. So when there's an easy way out that takes a fraction of the time that the "real thing" does, I'll take it. 

I used Tastefully Simple's Salted Pretzel Roll Mix. It's a yeast bread which makes fantastic monkey bread! My kiddos thought I was the best mom ever because they had a warm, gooey, after-school snack, and it didn't take me that long to prepare them. 

- Mandi

Monkey Bread


  • 1 box Salted Pretzel Roll Mix
  • 1 cup water
  • ¼ cup butter
  • ½ cup brown sugar
  • 1 (3.5 ounce) box butterscotch cook-and-serve pudding
  • 1 teaspoon cinnamon
  • 1/3 cup corn syrup


Mix pretzel dough as directed with warm water and yeast. Cover with plastic wrap and let sit for 10-15 minutes. Divide dough into 12 balls. Placed balls in a greased 8 x 8 baking dish or a similar size baking dish. Preheat oven to 350°. In a saucepan, melt butter. Add brown sugar and stir until combined; add corn syrup. Sprinkle package of butterscotch pudding over pretzel rolls, then cinnamon. Pour brown sugar mixture over all. Cover with aluminum foil and bake at 350° for 45 minutes. Let cool for about 10 minutes. Invert pan and serve rolls warm.

Tips and Hints

  • To make the 12 dough balls equal in size, I divided the dough in half, then half again which gave me four equal parts. From there I created 3 equal balls of dough which gave me 12.
  • You can use almost any baking dish, but make sure that your rolls are in a single layer.
  • If you store the leftovers in an airtight container, they're great reheated in the microwave the next day.
  • For an extra added treat, serve with a little vanilla ice cream.
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