Almond Vanilla Breakfast Bread

Total Time
38mins
Prep 8 mins
Cook 30 mins

This is a twist on the usual Bubble/Monkey Bread recipes... and it is now my personal favorite. I made it over the holidays when the extended family was visiting as part of one morning's breakfast buffet for the hordes. I am about 99% sure I got the recipe from Southern Living but, of course, cannot find it now. Luckily, I had typed out the recipe to email to my sisters so actually had a copy of it! (Prep time does not include rising time ...either 3 hrs on the counter or overnight in the refrig!)

Ingredients Nutrition

Directions

  1. Heat brown sugar, butter, and almond extract in microwave safe bowl on HIGH for one minute; stir til blended and microwave for an additional one minute.
  2. Arrange frozen rolls in a lightly greased 10" Bundt pan.
  3. Drizzle sugar mixture evenly over rolls; sprinkle with vanilla pudding mix and almonds.
  4. Cover and let stand for 3 hours (or overnight in the refrigerator).
  5. Baked uncovered at 350 degrees for 30 minutes or until brown.
  6. Remove from oven and let stand for 10 minutes in pan before inverting onto serving plate.
  7. Serve warm.

Reviews

(4)
Most Helpful

YIKES! I have to buy me a one piece tube pan. Mine is a 2-piece tube pan and half of the sticky leaked out of the bottom and ended up on the bottom of my oven. Even so... these were fantastic! I can't imagine how yummy they will be when I cook them in a pan that will hold all the gooey. I am SO happy to have a self-cleaning oven! = )

datadoll October 01, 2006

I made this for some weekend company and they absolutely loved it. They even asked for the recipe. I will definitely make it again. It was so easy!

Khutch2 June 06, 2006

My co-workers love for me to bring suprise goodies for breakfast and I love suprising them with things they may have never tried before. This was one of my suprises at work and it was very well received. I already had 2 loaves of frozen bread dough in my freezer so I substituted that for the dinner roll dough. I made it into rolls and layered one layer on the bottom of my bundt pan on top of some of the almonds, drizzled half of the brown sugar mixture over that, sprinkled some of the vanilla pudding mix and almonds and then added another layer of dough, finishing it off with the rest of the sugar mixture, pudding, and almonds. It was easy enough to prepare at home the night before and take to work to bake in our work kitchen. Since I had to work my first job very early in the morning, the pan sat outside of the fridge for about 30 minutes before I could get it into the oven, but I think it could only have been a good thing, because they raised to a nice light texture and were delicious. My co-workers loved them and they will make a return appearance sometime when they are least expected and can be a suprise again. Thank you for helping me impress my co-workers once again. I do love to cook and bake for people that appreciate good food and you made me look good.

Karen From Colorado August 23, 2005

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