Ooey Gooey Caramel Monkey Bread!

 
 
There are many recipes and versions of the 'Monkey Bread' thing, but this is probably the one I like best!   However, I never pass up any of them if offered...lol!   I really like this one, because you do all of the prep the night before and then all you have to do is pop it in the oven the next morning to bake!  It's perfect for holiday breakfasts, overnight guests, or the kid's sleepovers!   Some monkey bread recipes use canned biscuits and the are good, but this one uses frozen roll dough and to me it's even better!  Here is what you will need for this delicious treat:
 
1 cup chopped pecans or walnuts (optional)
24 frozen rolls ( I used Rhode's)
1 cup brown sugar
1 (3.5 oz.) box cook and serve butter scotch pudding mix (do not use instant)
1/4 cup white sugar
1 tsp. cinnamon
1/2 cup butter, melted (1 stick)
1 tsp. vanilla
 
The night before you intend to serve these or early in the day if you are serving in the evening, spray a 10 cup Bundt pan liberally with nonstick spray.  Sprinkle the nuts in the bottom of the pan if you are using them.   Place the frozen rolls even on top of the nuts.  No need to thaw the rolls.
 
Mix the brown sugar and pudding mix an sprinkle evenly over the rolls.  Mix the white sugar and cinnamon and sprinkle over the pudding mixture.  Stir the vanilla into the melted butter.  Pour the butter evenly over the sugar, trying to cover all of the sugar.  Cover loosely with plastic wrap and leave out on the counter for the night.  The roll will thaw and rise while you sleep. 
 
Preheat oven to 350 degrees.  Place the Bundt pan on a cookie sheet and place in the oven.  Bake for 30 minutes.  
 
Carefully place a large plate over the Bundt pan and invert so the rolls turn out onto the plate.  Serve warm! 



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