Family traditions, especially those revolving around holidays, are deeply cherished by Joel and me. We both grew up with special Christmas breakfasts and monkey bread was something that always graced Joel’s Christmas table. Because we still go home to visit our parents for Christmas and rotate houses each year, we have our personal family traditions every other year.

Now that we have a child, we are starting to think about what traditions we want to start for ourselves. But no matter what we decide to do, I have a feeling monkey bread will always be a part of Christmas breakfast.

I love that you prepare these the night before and then simply bake them the next morning. It makes them perfect for holidays when you are working on the big dinner all day. Plus, they are ooey, gooey and sticky…what could be better?

Monkey Bread

1 pkg. Rhodes frozen rolls (36 count)
1 small pkg. butterscotch pudding (Cook & Serve)
1 cup margarine, melted
1 cup brown sugar
1 tsp. cinnamon
1 cup chopped nuts, optional

Place frozen rolls into 2 greased bundt pans. Mix remaining ingredients and pour over the rolls. Place aluminum foil loosely over pan and then cover with a towel. Leave at room temperature overnight. Bake the next morning at 350 degrees for 30 minutes.