Yes, I am aware that most people call it Monkey Bread, but I have always called it Sticky Coffee Cake and see no reason to change it now. I have no idea where this sticky yumminess of a breakfast coffee cake/bread thing originated. Likely on the side of a Jell-O box? Regardless, this recipe has been on an index card in my mother's handwriting for about as long as I can remember. So, for this post and on all of the dozens of recipe exchanges she shared it with back in the day... It's hers. Well, with a little bit of me. Mom would have never had brandy around. ;-)
It's a friend and family favorite, and I wish I had a piece of it right now as I put this together! I always make some of my mother's recipes during the holidays. This year, this one was my favorite. I can still see her face as she follows up a warm bite with a sip of the hottest coffee our pot could brew.
The Butterscotch Cook and Serve Jell-O Pudding can be difficult to find, so I buy several boxes when I come across it. If anyone comes up with a worthy substitute, please share. If they discontinue this flavor, I'll need a backup plan! And just in case you are tempted - the instant version is NOT that plan. Trust my mistakes, my friend.
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Ingredients:
1 bag of frozen Bridgeford Parkerhouse Style Rolls Dough
1/2 cup melted butter (preferably unsalted, but either will do)
3/4 cup sugar
3 TBSP brandy
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Directions:
Evening:Â Â Â
Place frozen rolls in a well-greased Bundt pan.
Sprinkle pudding over rolls.
Heat butter and sugar until sugar is dissolved and the mixture bubbly. Turn off the heat and stir in the brandy.
Pour mixture over pudding and rolls.
Spray a piece of plastic wrap and cover the pan lightly. The dough will rise over the top, so you do not want it to be tight around the edges.
Let sit overnight at room temperature in a dry place.
Following Morning:
Slowly remove the plastic wrap, and avoid disturbing the rolls.
Bake in a preheated oven at 350 degrees for 25-30 minutes. The top will be golden brown, and the sauce will be bubbly.
Let the coffee cake stand for 15 before turning out of the pan.
Use a small rubber spatula to carefully release the cake from the edges and center of the pan.
Place a large plate on top of the cake and flip quickly. Be careful. The rolls are beginning to cool, but the sauce will still be hot and sticky.Â
Drizzle any excess sauce over the coffee cake and serve!
It will keep and heat up well, however... you cannot beat it when it first begins to cool.
This gooey yumminess provides the perfect opportunity to spend a few minutes enjoying a little decadence. Don't rush it! Take a load off, find your favorite mug, and treat yourself!
 This blog is a personal collection of my thoughts, wins, losses, memories, and crossroad moments. Almost all of which were hashed out around my kitchen counter and in my journals. If any of it resonates with you and you are ready to free up the hidden badass you ARE right now, I can help. It’s time… Click the link and Let’s chat. Â
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