The Hungry Man Eats

Christmas Sticky Buns, aka Monkey Bread

Final Step

Well, its 2014, Christmas has come and gone and we are even past New Year’s Day now. Lots of new and exciting things to be posted here and on my other site this year to come. But before we get too far ahead of ourselves here, let’s step back to Christmas, specifically Christmas morning breakfast. For the last 20 years or so my mom has made the sticky bun recipe to follow on Christmas morning, actually Christmas Eve night and Christmas morning.
In our family we don’t open any gifts Christmas Eve, we open our stockings Christmas morning, then have breakfast and open all the gifts under the tree after breakfast. The sticky buns go into the oven and are cooking away while we look at what is in our stockings. As far as I know, the only time my mom makes this recipe is for breakfast Christmas morning.
Rather than using a refrigerated biscuit dough as some recipes use, my mom’s recipe uses a frozen dinner roll dough that thaws and rises overnight. Most of the monkey bread recipes I have seen out there call for a granulated sugar and cinnamon mix to toss the raw bread dough in and also assembling and cooking the monkey bread in the same cooking session. When its Christmas morning, you would rather spend less time prepping and more time relaxing and eating, with this recipe, all you have to do the next morning is put the bread in the oven and let it cook.
You can make this recipe any time of the year you wish, it makes for a great breakfast or brunch dish, especially when it is cold out, but for my family this will always be our Christmas morning treat. Check out the recipe below the pictures…

Adding the dough:

Step 1

After pouring the sauce over top:

Step 2

Keeping it weighed down in the pan with a layer of aluminum foil on top as it will rise overnight:

Step 3

It rose by the next morning:

Step 4

After baking but before flipping onto the serving platter:

Step 5

Christmas Sticky Buns
Serves 6
A style of monkey bread with pecans
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
  1. 1 cup chopped pecans
  2. 1/2 cup (1 stick) butter
  3. 1/4 cup dark Karo corn syrup
  4. 1/2 cup light brown sugar
  5. 1 tsp cinnamon
  6. 24 pieces frozen roll dough
  1. Add the chopped pecans to the bottom of a 12 cup non-stick bundt cake pan
  2. In a microwave safe measuring cup add the butter, corn syrup, brown sugar and cinnamon
  3. Microwave the mixture for 1 minute on high and whisk the heated mixture together after microwaving.
  4. Fill the bundt cake pan with the 24 rolls, evenly distributed.
  5. Drizzle the syrup mix over the rolls in the pan, making sure to cover all exposed rolls completely.
  6. Cover the pan with a layer of aluminum foil, and add a plate and something else heavy on top as the rolls will rise overnight and you do not want them to escape the pan.
  7. Sleep the night away.
  8. The next morning, remove the weight and dinner plate and cook at 350 for 25-28 minutes or until top rolls are golden brown.
  9. Carefully flip the pan over upside down onto a serving platter at least 12 inches in diameter so that the syrup mix and pecans can drizzle back down over the rest of the rolls.
  1. Make sure you use a 12 cup non stick pan and at least a 12 inch diameter serving platter otherwise there will be a mess while cooking or a mess while serving.
The Hungry Man Eats

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