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!
Table of Contents
Why you will 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
Be sure to scroll down for the full recipe!
- 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.
How long does bubble bread last?
If you do have leftovers, the bread will keep well two to three days. Place it in an air tight container and keep t at room temperature out of direct sunlight.
Can you freeze it?
Baked monkey bread can be frozen. Let it cool to room temperature and wrap it in foil and place 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 it the oven to serve.
Does it have to be baked in a bundt pan?
Monkey bread is traditional 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.
Recipe Notes and 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
- 20-24 unbaked frozen dinner rolls Rhodes works well
- ½ cup butter
- 3.5 ounces Cook ‘n Serve Butterscotch Pudding Mix 1 box
- ½ cup packed dark brown sugar
- ¾ teaspoon ground cinnamon or Penzey’s pie spice
- ¼ teaspoon kosher salt
- 1 cup chopped pecans optional, but so good
Instructions
- 5-10 hours before baking…
- Generously spray a 10-inch Bundt pan with nonstick cooking spray.
- Microwave butter, butterscotch pudding mix, brown sugar, cinnamon and salt on 50% power until butter has melted. Whisk together until incorporated.
- Sprinkle ½ cup pecans into the pan.
- Place half the frozen rolls evenly over the pecans leaving a little space (¼ inch) between 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 5-6 hours (countertop) or in the fridge overnight (8-9 hours).
- When ready to cook, heat 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.
- Enjoy!
- Completely cool any leftovers and keep in an airtight container.
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
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!
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 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.
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!