Breakfast

Nonnie's Monkey Bread

This is the recipe we make when we want the whole house to smell incredible. Brown sugar, butter, cinnamon, and toasted pecans — baked in our Artist's Bundt Pan and turned out warm onto a serving plate. Prep takes 10 minutes the night before. The rest is patience.

June 17, 2026

By Farmhouse Pottery

Ingredients

24 unbaked frozen yeast dinner rolls (such as Rhodes)
1 (3-ounce) package cook-and-serve vanilla pudding mix (do not use instant)
1/2 cup (107 g) packed light brown sugar
3/4 cup chopped pecans
1/2 cup (1 stick, 113 g) unsalted butter, melted
1 teaspoon cinnamon

Directions

Grease a 12-cup bundt pan with cooking spray, shortening, or baking spray.
Sprinkle the chopped pecans evenly into the bottom of the pan.
Place the frozen rolls into the pan, layering them over the pecans.
Sprinkle the vanilla pudding mix evenly over the rolls.
In a small saucepan over medium-low heat, melt the butter with the brown sugar and cinnamon, stirring until smooth.
Drizzle the melted butter mixture over the rolls.
Cover the pan loosely with plastic wrap or a damp towel. Let rise 24 hours in the fridge, OR 2–3 hours at room temp + 8–10 hours chilled, OR 5–6 hours at room temp until doubled.
Preheat oven to 350°F. Bake for about 35 minutes, until golden brown and internal temperature reaches 190°F.
Let cool 5 minutes, invert onto a serving plate, and serve warm.