Sticky Ring and Hash…aka Monkey Bread…aka sticky buns with a breakfast hash is our favorite special occasion breakfast.

You might know today’s recipe as monkey bread, but ever since I married my husband, I’ve only known it as “sticky ring”! You know the delicious sticky buns baked in a ring (bundt pan)…I’m pretty sure that’s how the name sticky ring came about. My sweet Mother-in-law always makes two of them when she makes it…one with pecans and one without. It’s such a fun breakfast to feed a crowd. The breakfast hash is a mixture of hash browns with scrambled eggs and bacon. We always serve fresh fruit with it too. Sticky ring and hash is our special occasion breakfast tradition, especially for birthdays and holidays like Christmas morning.

Ingredients:

Here’s the ingredient lineup. Please note the Butterscotch pudding mix in this recipe is: Cook and Serve…not instant. I once bought the instant jello and the sauce did not turn out right.

16 – 18 Rhodes dinner rolls slightly thawed and cut in half
1 (3.5oz.) package Butterscotch pudding Cook and Serve (not the instant kind)
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup butter
1/2 cup pecans *optional*

Do you have access to frozen dinner rolls like Rhodes dinner rolls in the freezer section of your grocery store? They really make this recipe come together so easily, plus they are delicious! If not, use what you can find. You’ll cut each dinner roll into halves or quarters (I now cut them into quarters).

How to make Sticky Ring (aka Monkey Bread):

To start: make sure to spray your bundt pan with non stick cooking spray. You’ll put the cut frozen rolls into the pan and you’ll pour the sauce mixture over the rolls. This will go into your refrigerator overnight. Be sure to cover the top with plastic wrap. Side Note: I once left it out on my counter top to rise overnight and it was big and fluffy and delicious. It’s nice to know this is an option if you want to make sure it rises well, before baking.

Tips and Tricks:

When baking, always bake with a sheet pan underneath the bundt pan in the oven, we once had a little oven fire when the sticky sauce over flowed out of the bundt pan onto the bottom of the oven. So…a sheet pan lined with foil is a good idea.
Cut the uncooked dough into fourths before adding to the bundt pan
Once it is done baking, take it out of the oven. Right out of the oven, you will want to flip it over upside down immediately onto your serving plate leaving the pan over the top. Let gravity pull the delicious sauce and sticky buns down onto the plate. Leave the pan over the top of it until you are ready to serve. The bundt pan will help keep it warm. I once let it set in the pan right side up, and the sauce set in the pan and it was super hard to get it out of the pan. The excess sauce might drip over the plate. It’s a good idea to put tinfoil or a paper towel underneath the serving plate for easy cleanup.
If you have a hard time finding Butterscotch Jello pudding Cook and Serve mix in the store, I have had success with this recipe using Vanilla flavored Cook and Serve Jello pudding mix with a tablespoon of molasses and a tablespoon of butterscotch dessert topping…and guess what?…it worked!! It tastes delicious!

The trick is to get it all ready at the same time. You can make the breakfast hash (the hash browns, scrambled eggs and crispy bacon) the night before and warm it up in the morning.
Follow this recipe to make the Breakfast Hash.

Sticky Ring

Sticky Ring (aka Monkey Bread) is one of our favorite special occasion breakfasts! It's so easy to make ahead to have more time to enjoy breakfast with your loved ones.

Author Kami | NoBiggie.net

Ingredients

16 - 18 frozen dinner rolls slightly thawed and cut in half (Rhodes brand dough works great!)
1 small box (3.5oz. size) butterscotch jello pudding Cook and Serve (not the instant kind)
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter
1/2 cup pecans *optional

Instructions

Spray your bundt pan with non stick cooking spray.
Cut all the rolls into quarters.
*If adding pecans...sprinkle the pecans into the bottom of the pan.
Drop the rolls into the bottom of the pan.
In a sauce pan set to medium heat, melt the butter. Add the pudding mix, brown sugar and cinnamon and stir until it is a smooth caramel type sauce.
Pour this hot mixture over the rolls making sure to cover all the tops. Be sure to use up all the sauce, it's the best part!
Cover the pan with plastic wrap and refrigerate overnight.
Before baking, remove plastic wrap and let it sit at room temp for 30-40 minutes.
Put in cold oven and set temp to 350.
Bake for 35 minutes, but watch the top and cover with foil if it gets too brown.
Take out of oven and immediately invert onto a large serving plate. Serve warm.