Monkey Bread (A post for Hope and Sam. Ha ha!)

This recipe is the perfect thing to have for Christmas breakfast (besides my mom's danish). It is warm, sticky, sweet...like I said, perfect. You can make it the night before Christmas, let it rise in the fridge overnight, and throw it in the oven before the present-opening frenzy begins. It only bakes for 30 minutes, so by the time everything is unwrapped, breakfast will be ready! I got this recipe from Kelly (my mother-in-law), and it is the best!

You'll need:
20 frozen rhodes rolls
1 (3 oz.) package vanilla instant pudding
1 C butter
1 C brown sugar
1 tsp. cinnamon
nuts

Cut all the rolls in half (sometimes I cut mine into thirds--it just depends on how big you want the pieces to be). Grease a bundt pan and put half of the rolls in the bottom. Sprinkle half of the instant pudding (powder) on the rolls. Melt the butter on the stove and mix in the brown sugar and cinnamon. Drizzle half of this mixture over the rolls and pudding mix. Sprinkle with your choice of nuts. Add the second half of the rolls, the rest of the pudding mix, the rest of the butter mixture, and finish with another layer of nuts. Let it rise in the fridge overnight. Bake at 350 for 30 minutes. Yummy!