I've got more Monkeys up my sleve.

This is seriously one of my all time favorite recipes! (I say that a lot, am reflecting on WHY we need to diet!) And since we are on a diet program that graciously includes a day off to eat whatever you want, WE DO, and we've recently started having this delightful delicacy EVERY Saturday morning. We used to treck out to duncan donuts on Sat. mornings but honestly we're really too lazy to keep that up, and the donut quality is not really that stellar anyway.

So back to the recipe, well almost... I need to mention, now, that its Wed. and we officially only have 3 more "sleeps" (nights, if you don't speak baby talk) in the apartment. I am so excited about moving and getting started on the rennovations that I can't sleep at night and can't sit still during the day. Today, however, I have an excellent diversion. My boss (my brother) sent me to DC for a workshop on SmartGrid and the internet (yeah I know you are jealous) and I'm writing this post from a Starbucks in Bethesda while I kill time and plan my attack of parking and public transit to get me to said conference on the NIH campus. After the workshop Sean is taking the train from Philly to DC (I still think the public transport up here is really cool!) and we're having dinner with his grandfather before we turn around and drive back to Delaware. I THINK I might actually sleep well tonight!

So seriously, this is the kind of recipe thats great for a lazy Saturday, or if you have guests over for the weekend and has been featured at many a Collins family Christmas breakfast. You actually put the ingredients together the night before and just pop it in the oven the next morning about 20-30 minutes before you are ready to eat.

MONKEY BREAD:
18-14 Frozen Yeast Rolls (Kroger has their own brand if you are in TX and up here I get Bridgeford Rolls)
1-2T Cinnamon
1 pkg. Cook and Serve Vanilla pudding
1 Stick Melted Butter
1/2 Cup Brown Sugar

1) Place frozen yeast rolls in a zip lock bag with cinnamon and shake to coat. (Some recipes call for the enitre package of frozen yeast rolls, I don't think this works quite as well. I try to make a layer of 1 -2 frozen rolls of the bottom of the pan)
2) Pour cinnamon-y rolls into a bundt or tube pan.
3) Dump contents of pudding packet evenly over rolls, do the same with the brown sugar and then the melted butter. Your pan should look something like this.

4) Cover your pan with a towel and let rise overnight (while you sleep!)

Your rolls should double in size and be approaching, if not puffed over the edge of your pan by morning.

 5) In the morning, preheat your oven to 350 degrees and then bake Monkey Bread for 20 - 30 minutes until tops of the rolls are golden brown. (I highly reccomend setting your bundt ban on a larger cookie sheet for baking as they can sometimes bubble over creating a difficult mess to clean in the bottom of your oven!)
6) Remove from the oven and run a knife around the edges of the pan and then invert onto your baking sheet.

All the pudding, butter, and brown sugar bakes into a delicious carmel like sauce and you have fun pull apart rolls to serve. AWESOME!