Mrs. Meany's Monkey Bread
Recipe from Vicky Meany, mother of Fox 8 News anchor Todd Meany
- 1 box Pillsbury hot roll mix
- ¼ cup pecans (I use whole, pieces work just as well)
- ¼ cup brown sugar
- 3 T. light Karo Syrup/or honey
- ½ cup melted butter
- 1 T. vanilla
- ¾ cup light brown sugar
- ¾ cup regular sugar
- 1 ½ T. cinnamon
Preheat oven to 350 degrees.
Follow hot roll mix directions for cinnamon rolls. While dough is rising to double size, prepare a Bundt pan with cooking spray (I use butter flavored). Arrange pecans in the bottom of the pan. Sprinkle ¼ cup of brown sugar over the pecans and drizzle 3 TBS. Karo syrup over the sugar.
In a deep mixing bowl, combine both sugars and cinnamon and mix well. Melt butter and mix with vanilla. Make dough balls (a little bigger than a golf ball). Dip each ball in butter mixture. Toss into the sugar mixture to coat and layer on top of the pecan mixture in the pan. Continue the process until all the balls are coated and in the pan. Let rise in a warm place until doubled in size.*
Bake in a preheated oven for 30-35 minutes until golden. Remove from oven and invert onto serving platter. Allow the bread to rest about 5 minutes before removing the Bundt pan. Serve warm.
*You can prepare this the night before. Follow the above directions and cover with wax paper in the refrigerator overnight. After you take it out of the refrigerator, let it come to room temperature. Then just follow the baking directions.
The history behind this recipe goes back about 25 years ago. We went camping every weekend when the boys were younger. We decided that after about 5 years tent camping was getting a little old, so we invested in our first camper. We parked it at Valley View Campground in Streetsboro and had it there until Todd went to Bowling Green. My mom and dad used to come out to visit and liked it so much that they bought a trailer a couple lots behind ours. Bill worked midnight shift so he would usually sleep a good part of the day. To keep the boys quiet, we would go to my mom’s camper, they would play and we would make breakfast or plan our meals for the day. My mom liked using Rhodes Sweet Dough to make kuchens on the weekend. The boys weren’t fans of these kuchens, so we experimented and came up with the Monkey Bread idea. It was an instant hit – hot, gooey, and fattening! I still make this every time we have brunch with my parents and the boy’s families and on holidays. We have tweaked this recipe many times – doing away with the Rhodes dough and substituting home made sweet dough or for convenience the Pillsbury Hot Roll Mix. While the Monkey Bread’s sweet smells fill the kitchen – the memories flood back about days gone by.