This butterscotch monkey bread recipe is hands down delicious! Perfect for a make-ahead breakfast or brunch, this bubble bread is easy to make and more than addictive!
Weekends are made for lazy breakfasts and brunches, and this butterscotch monkey bread is sure to be the star of the show! It looks so impressive and each bite is wonderfully sticky and sweet!
If brunch is your thing, be sure to check out my Loaded Hash Brown Potato Casserole and Homemade Cinnamon Rolls!
Why You’ll Love this Monkey Bread:
- MAKE-AHEAD: This recipe is made the night before, so in the morning, you just have to put it in the oven and serve.
- FUN: The butterscotch sauce cooks with the monkey bread, so when you lift the top, the sauce melts down all over it. There’s no extra sauce or garnishing needed.
- PERFECT FOR A CROWD: This recipe serves 8 people, so it’s perfect if you have overnight guests.
How to Make Butterscotch Monkey Bread
You can jump to the recipe card for full ingredients & instructions!
- Grease a bundt pan.
- Melt the butter, pudding mix, sugar, cinnamon, and salt and whisk together.
- Sprinkle pecans into the pan.
- Place half of the frozen rolls on top of the pecans.
- Sprinkle the rest of the pecans on top, followed by half of the pudding mix, the rest of the rolls and then top with the rest of the pudding mix.
- Cover the pan and let sit overnight.
- Bake until cooked through and let cool.
- Turn the bread out and serve.
If you do have leftovers, the bread will keep well for 2-3 days. Place it in an airtight container and keep it at room temperature out of direct sunlight.
Baked monkey bread can be frozen. Let it cool to room temperature and wrap it in foil and place it in a freezer bag. Keep the bread in the bundt pan. It will keep well for up to 3 months. Thaw it in the fridge overnight and warm it through in the oven to serve.
Monkey bread is traditionally baked in a bundt tin so that it forms a doughnut shape and it’s easy to pull apart. If you are in a pinch, you can use a large, high-sided loaf tin.
Tips!
- This recipe will take at least 5 hours to thaw the dough (or 8-10 hours overnight)
- If using a 9-inch Bundt pan, reduce the number of rolls to 19 and keep the remaining ingredients the same.
- The bread is cooked when it reaches an internal temperature of 200°F-205°F or an inserted toothpick comes out clean. It will be puffy and crisp on the top.
More Easy Sweet Bread Recipes
- Brown Butter Banana Bread
- Glazed Lemon Cranberry Bread
- Orange Almond Sweet Bread
- Pumpkin Chocolate Chip Bread
- Microwave Monkey Bread
Butterscotch Monkey Bread Recipe
Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- 3.5 ounces Cook ‘n Serve Butterscotch Pudding Mix 99 grams (1 box)
- ½ cup dark brown sugar 107 grams
- ¾ teaspoon ground cinnamon (or Penzey's pie spice)
- ¼ teaspoon kosher salt
- 1 cup chopped pecans 113 grams, divided (optional)
- 24 unbaked frozen dinner rolls 912 grams, Rhodes recommended
Recommended Equipment
Instructions
- Generously spray a 10-inch Bundt pan with nonstick cooking spray.
- Microwave the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt on 50% power until butter has melted. Whisk together until incorporated.½ cup unsalted butter, 3.5 ounces Cook ‘n Serve Butterscotch Pudding Mix, ½ cup dark brown sugar, ¾ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Sprinkle ½ cup pecans into the pan.1 cup chopped pecans
- Place half the frozen rolls evenly over the pecans leaving a little space (¼-inch) between rolls.24 unbaked frozen dinner rolls
- Sprinkle the remaining ½ cup pecans and ½ of the butter/pudding mixture over the rolls.
- Add the remaining frozen rolls on top of the butter/pudding mixture (cutting the rolls where needed).
- Top evenly with the remaining butter/pudding mixture.
- Spray one side of plastic wrap with nonstick spray and place it loosely (sprayed-side down) over the rolls.
- Leave the pan for 5-6 hours (on the countertop) or 8-10 hours (in the refrigerator).
- When ready to bake, preheat oven to 350°F and bake 25-27 minutes, or until the internal temperature registers 200°F-205°F.
- Transfer the pan to a cooling rack and cool 5 minutes.
- Set a large plate (larger than the pan) over the rolls and invert the rolls onto the plate. Be very careful – the pan and the rolls are very hot and the drippings can burn if not extremely careful.
- Serve immediately.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This recipe will take at least 5 hours to thaw the dough (or 8-10 hours overnight)
- If using a 9-inch Bundt pan, reduce the number of rolls to 19 and keep the remaining ingredients the same.
- The bread is cooked when it reaches an internal temperature of 200°F-205°F or an inserted toothpick comes out clean. It will be puffy and crisp on the top.
Nutrition Information
This recipe was a huge hit. I put it in the fridge to rise overnight, but it needed to sit on the counter for an additional 3-4 hours to rise. It also took a little longer to cook. It is delicious and I will make it again.
We’re so glad you enjoyed it, Dayna!
Delicious 😋 though wish the guey’ness oozed down more on bottom rolls. Maybe I didn’t put enough of the mixture when pouring 2nd half.
Thanks for sharing, Tammy!
I use a 9 x 13″ baking dish. That’s what the original recipe called for 20+years ago. And it called for thawing a frozen loaf of bread and cutting it up into small pieces before the frozen loaf rises. The nuts and sauce still went into the greased 9×13, then the little balls of bread dough. Then cover with greased plastic wrap and set on counter for a couple of hours til risen. Then bake. Remove from oven. Put a cookie sheet over top and flip. Let sit til everything drips onto bread. Then carefully remove baking dish. Back then we made a drizzle for on top using powdered sugar and milk and vanilla. Just any glaze recipe will do.
Making bubble bread in the 9 x 13 distributes the sauce more efficiently and you don’t end up with a big chunk of just bread.
My frozen rolls are still frozen after being in the fridge overnight. I’m hoping I can get them to thaw/rise in my oven on proof this morning.
Oh no!
Put your rolls in the oven and turn it on warm put a small pan of water also in the oven preferably oven proof.whe the oven is warm turn off oven put rolls in and let rise
The best!! This recipe is super easy and, OH just so good! Careful not to let the rolls over rise. It still tastes good but doesn’t look very pretty. I added way more nuts because…they’re PECANS people!!!
Thanks for sharing, Shari!
So it’s a debate every Christmas- cook and serve vs instant pudding mix….. I’m always buying the wrong one. Does it matter?
Cook n’ Serve :)
I have used instant for yrs and it works fine.
I used to make monkeybread with these ingredients years ago, but sprinkled butterscotch pudding powder over rolls in bundt pan. Melted butter, brown sugar, and cinnamon together with a touch of vanilla, then poured over rolls. Let rise overnight and bake in am. Thinking of making it for Christmas morning .
Yummy!!
I’d prefer a recipe with homemade dough. I like to make things from scratch and it would take no longer than buying the dough and then waiting for it to thaw. Please put up another monkey bread recipe with fresh dough used.
how about YOU figure out the recipe with the “made from scratch” dough?!
Wow, I really hope this comment is a joke because you sound ridiculous 😂
I use frozen bread loaves and cut them up into small pieces. I also do this recipe in a 9 x 13″ baking dish. It tastes 100% better.
I want to learn more about cooking
Check out any of the recipes on my site, they’re fairly easy :)
Hi, Becky
Can I use a spring-form cake pan instead of a bundt pan?
Thank you,
Sue
Yes, absolutely! Whatever you have on hand will work!