Monkey bread

Scout Fire Camp - late night preparation of Monkey Bread

Where do we start?  We have so many recipes to share.  We could start with Scouter Tommy's favourite "2x4 Soup", or we could share the infamous "Mountain Dew Pancakes", but maybe we should start with a recent favourite.  We tried this recipe for the first time just this past weekend and it was a hit.  Some  of our Scouts are already planning to ask if they can make Monkey Bread at home for the holidays.

After Scouter Carmen and I tested the ovens at camp with an oven thermometer and found that one was running at close to 500F when it was set to 350F, we quickly realized why so many recipes weren't quite working out so well at camp.   But it also explained why bacon cooked so quickly in the ovens at camp!

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​Monkey Bread
Based on a recipe from AllRecipes.com
makes 2 pans of Monkey Bread

• ​2 - 700g packages of frozen dinner roll dough
• 1 cup brown sugar
• 1 small package instant butterscotch pudding mix
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup melted butter

- The night before, grease and flour 2 tube or bundt pans.  If you use a tube pan, wrap base with tin foil to prevent leaks.
- Combine brown sugar, pudding mix, white sugar and cinnamon.  Place 10 rolls in bottom of each pan. Sprinkle 1/4 of the sugar mixture over the first layer of dough in the first pan, and then drizzle with 1/4 of the melted butter.   - Repeat for the second pan.
- Place 10 more rolls in each pan.  Repeat the application of sugar mixture and butter.
- Cover each pan with plastic wrap, and set in a warm bunkhouse overnight to rise.
- Next morning, bake in a preheated 350F oven for 30 minutes.  Turn out hot buns onto a parchment line tray for easy cleanup .
​- Serve warm

​This can also be made without the pudding mix for those that aren't so fond of butterscotch