Cherry Almond Butterscotch Monkey Bread recipe

Temperature: 350 ° F

Ingredients

  • 1/4 cup  butter, melted
  • 1/4 cup  lukewarm water
  • 1 box  instant vanilla pudding
  • 1 cup  milk
  • 1 large egg, beaten
  • 1 tablespoon  granulated sugar
  • 1/2 teaspoon  salt
  • 4 cups  flour
  • 2 1/2 teaspoons  active dry yeast
  • 1/2 cup  raisins
  • 1/2 cup  toasted almonds, chopped
  • 3 tablespoons  butter, melted
  • 1/4 cup  brown sugar
  • 1 box  instant butterscotch pudding mix
  • 1 can  cherry pie filling, separated

Instructions

1. Place ingredients for dough (the first nine) in bread machine pan in the order suggested by manufacturer. When adding the raisins and nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.
2. Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary.
3. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 2-inch diameter balls. While forming the dough, be sure to keep it covered with plastic wrap while you are shaping the dough to prevent it from drying out.
4. Grease a 12-cup Kaisercast Classic Bundform Pan, and set aside.
5. Place 3 tablespoons butter in a small bowl. In another bowl, combine the brown sugar and pudding mix.
6. Dip dough balls in butter, and then roll in pudding mix and brown sugar. Place half of dough balls in Bundform Pan.
7. With a fork, remove cherries from pie filling sauce. Set aside sauce. Sprinkle with half of the cherries and butter. Repeat with remaining rolls, cherries, and butter.
8. Cover and let rise in a warm place for about 45 minutes or until double in size.
9. Bake at 350 degrees F for 30-35 minutes, or until golden brown. Immediately invert. Top with cherry pie filling sauce.

Submitted By: B. Barnes - Chester, PA