The recipe calls it “Breakfast Ring” but I’ve always heard it as Monkey Bread or Pull-Apart bread. However you call it~ its yummy!! My friend Kara made this last Saturday for our homecoming tailgate. It’s one of their favorite family recipes and I think now it’ll be one of mine! I’m planning to make this recipe again over Thanksgiving weekend. She used raisins instead of chocolate chips. I didn’t have any raisins so I used chocolate chips.
1/2 cup butter or margarine, softened
2 cans (12.4 oz. each) refrigerated cinnamon rolls with icing
1 pkg (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2 cup firmly packed brown sugar
1/4 cup miniature semisweet chocolate chips
1. Heat oven to 375. Using 1 Tbsp of the butter, generously butter 12-cup fluted tube pan. In small microwavable bowl, place remaining butter (I separated into two to make it easier to divide in over the layers). Microwave uncovered on High 1 minute, or until melted when stirred.
2. Cut each cinnamon roll in half crosswise. Place half of roll pieces in pan. (Mom’s Tip: Make sure the pieces are facing in the same direction.) Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips. (Kara used raisins on both layers, instead of chocolate chips.)
3. Bake 24-28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Turn upside down onto serving platter. Cool 15 minutes. Microwave icing uncovered on High 10 seconds to soften. Drizzle over ring. Cut into wedges to serve.