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butterscotch monkey bread on platter

Butterscotch Monkey Bread Recipe

Course: breakfast/brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting time: 5 hours
Total Time: 5 hours 40 minutes
Servings: 8 people
Calories: 589kcal
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!
Print Recipe


  • 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


  • 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.


  • 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.


Calories: 589kcal | Carbohydrates: 77g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 820mg | Potassium: 198mg | Fiber: 6g | Sugar: 25g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 4mg