FROM SCRATCH MONKEY BREAD RECIPES

Steps:

• Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.
• Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
• Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
• Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

Steps:

• Spray a 10-inch bundt pan with nonstick cooking spray.
• If adding nuts, sprinkle them in the pan.
• Add twenty frozen rolls around the pan.
• Evenly spread the dry pudding mix over rolls.
• In a medium bowl combine melted butter, brown sugar, and cinnamon. Pour evenly over rolls.
• Leave on the counter, uncovered, overnight. (If you want to cover the rolls, spray a piece of plastic wrap with non-stick spray and loosely place it over the pan.)
• When ready, preheat the oven to 350°F. Bake for 25-30 minutes. (If the top is getting too brown, loosely cover with aluminum foil.)
• Immediately invert rolls onto a large plate. Serve and enjoy!