So today I had to share with you a quick video I filmed the night before Thanksgiving. This is my favorite recipe to make for special occasions and holidays and I just had to share with you! I hope you enjoy it! It’s so super easy!
- Two Loaves frozen bread – defrost until soft and risen
- 1 stick Butter
- 2 Tbs of Milk
- 1 pack of Vanilla Cook and Serve Pudding
- 1-2 Tbs of Vanilla
- 1-2 Tbs of Cinnamon
- 1 cup of Brown Sugar
- Melt and together in sauce pan until slightly bubbles and then allow to cool for 5 minutes.
- Stuff the soft risen bread with an additional blend of 1 cup of brown sugar and Tbs of Cinnamon
What are your FAVORITE Holiday foods? Would you share a recipe with me in the comments??
Thank you so much for this recipe. It does look fantastic!
your receipe is just almost like by monkey bread I make 2 x a year only easier. I needed this 30 yrs ago! But my monkey bread is now fun to make with the grandkids. Have a wonderful Christma.
1pk of frozen rolls – let thaw
stick of butter melted in a bowl
brown surgar, cinnamon mixed togther in a bowl
take a roll,stick in butter till coated well, then into the brownsugar mixure. Put into a well greased pan bunt cake pan.. don’t put rolls real close together because they will rise. I use 2 pans for one pkg of rolls. . melt another stick of butter when cool pour over one pan of dough. Take a large box of instant butterscotch pudding mix lg size. and sprinkle over the pan of rolls. (you will use 2 sticks of butter and 2 lg pkg of butterscotch pudding one for each pan) Let rise then bake 425 for about 40 min, sometimes less and sometime more. Let cook, then put either on a plater or a round plastic container and serve. People will pull apart what they want to eat. Attention: it will be very messy. You can also add nuts when you add the pudding. Enjoy!
Sounds yummy Megan! I am definately gonna try this.
YUMMM! Can’t wait to try it. My grandsons are coming this week and we will be doing baking. This will definitely be on the list to make.
The tradition in my family has always been Christmas morning sticky buns. The recipe was my great-grandmother’s and the task has been handed down through all the women in my family. I am NOT a baker…not a good one, anyway. My brother is an incredible chef and baker, so he has assumed the role. Unfortunately, we moved last year and no longer benefit from his skills! But, this recipe seems like it would be easy, (even for me), to put together the nigh before for a stress-free Christmas morning breakfast. Thank you!
I just wanted to find out exactly what kind of bread that you are using? Did you make the bread from scratch or can you buy the frozen bread in the store like that?
Love the quick and easy recipe, I just might have to give it a try.
Our Christmas morning breakfast tradition is “Quiche Lorraine”.
Since I make anywhere from 5-8 pies every year I make them ahead of time and freeze them. Just removed Christmas Eve before going to bed and let them thaw. In the morning everyone cuts a slice and “nukes” it whenever they want. So easy and so good!
Thanks Megan great video Looks yummy.
I copied your recipe Megan and also the one for Monkey Bread. Thanks to both of you. I have a recipe that tastes like Reeses Peanut Butter Cups. It is:
Mix and press in bottom of a 13″ x 9″ cake pan:
2 cups peanut butter
2 cups powdered sugar
2 cups graham cracker crumbs
3/4 cup melted butter
In microwave melt large package of chocolate chips( I use Milk Chocolate) and spread over top. Watch chocolate chips closely in microwave. Check often, this only takes a very few minutes. I think this candy is very good at Christmas.
Hate to sound like an idiot, but I’m trying to figure out your original recipe. I assume that the sugar and spices mixture you pour over the risen rolls. What does “stuff the bread” mean for the additional sugar and spices? Slice into the bread and pour it into there? And was that 1 cup of sugar and 1 tablespoon? Thanks.
Okay whild these ALL look great..I use the EASSYYY way…I usethe recipie from PILLSBURY, and use the GRANDS Biscuts. You want to talk about WOW-ZA!!! I thinks because of the spreading of the flaky Grands
the Biscut TAKES-IN more of the FLAVORS, and All of that GOOGY-Gosha, DELISH!
AND to be TRUTHFUL–I too used to use the Frozen bread, and when I was in a Hurry, needed a “fun, and GREAT Desert, QUICKLY,..well this one not only MADE the Grade..I’ve used nothing BUT.
Don’t take just my word for it..next time that You are at the Grocery store, AND when they are on sale..just pick-upthe Grands..they’ll be well-worth-it!!!
This looks so GOOOOOOOOOOOOD. I will add this to our Christmas Morning Buffet. One of my Favs on Christmas Morning is Mexican Brownies, not sure where it got it’s name from because it is a egg dish but very Yummy. I love it because I make it the night before, refrigerator over night and throw it in the oven an hr before eating.
½ CUP BUTTER
½ CUP FLOUR
¼ TSP SALT & PEPPER
1 (14 oz) CAN CHOPPED MILD CHILE PEPPERS
1 LB. JACK CHEESE (shredded)
1 PINT COTTAGE CHEESE (small curds)
PREHEAT OVEN TO 400 DEGREES
MIX WELL, EGG MIXTURE, FLOUR, SALT & PEPPER.
ADD COOLED MELTED BUTTER TO EGG MIXTURE, MIX WELL
ADD CHILES, JACK CHEESE AND COTTAGE CHEESE TO EGG MIXTURE, MIX WELL
POUR EGG MIXTURE INTO A 13X9 GLASS DISH
BAKE UNCOVERED 15 MINUTES AT 400 DEGREES, THEN 30-35 MINUTES AT 350 DEGREES
YOU CAN MAKE THE MIX THE NIGHT BEFORE AND STORE IN THE REFRIGERATOR UNTIL THE NEXT MORNING
I also make this for Christmas morning but I use butterscotch flavored pudding and roll them like cinnamon rolls. My family is already asking me about my them. I add pecans to the pan before I put the rolls in.
Your recipe looks wonderful but way too many calories. My favorite dessert recipe is the Weight Watchers pie.
Take one low fat graham cracker crust (pre-made)
1 small box sugar free jell-o
2 low fat Yoplait yogurt
1- 8oz fat free Cool Whip
Buy the same flavor yogurt and jell-o ( like lime for both or strawberry).
Boil 1/4 to 1/3 cup of water and mix with the jell-o. You may have to re-heat it to get it all mixed thoroughly. Add the yogurt then the thawed cool whip. Put into pie shell and refrigerate a few hours.
This is a wonderful recipe all year round. We make several different flavors for Easter because the pastel colors are so fitting for that time of year and they are so darn good. This recipe has become a family favorite. I hope you give it a try and let me know what you and the kids think. I know you’ll love it!
I’m in love with these, however, does anyone know a variation that would substitute the cinnamon and be equally as good? My daughter is allergic to cinnamon (smell, taste and touch….which includes even the variations of cinnamon).