By Becky Hardin
Published Aug 10, 2020
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 Monkey Bread is one of my favorites. 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 I Love This Recipe:
- 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
Ingredients1x2x3x
- ▢ 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
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.
Equipment
- Kitchen Scale
- 10-Cup Bundt Pan
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 is automatically calculated, so should only be used as an approximation.
Butterscotch Monkey Bread Recipe
Equipment
- Kitchen Scale
- 10-Cup Bundt Pan
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
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.
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
