Sweet on multiple levels, and bursting with flavor, its love at first bite with my irresistible Butterscotch Pecan Monkey Bread.
Made with frozen bread dough and butterscotch pudding mix, this decadent make-ahead treat is perfect for a special occasion breakfast or brunch!
I usually like to serve this delectable bread along with ambrosia or my breakfast fruit salad, and easy sausage cheese bread whenever we have houseguests. It’s perfect because I can make it the night before and then pop it in the oven the next morning.
What is monkey bread?
In case you don’t know or have never had it, monkey bread is a type of pull-apart sweet bread. It is most often made with either frozen yeast bread dough rolls or canned biscuit dough. It’s also sometimes referred to as a coffee cake because of its round shape. And, as an extra bonus, it is easy to make and popular because you can make it ahead. Another pull-apart bread you might like is my savory Garlic Cheese Pull-Apart Bread.
More Make-Ahead Easy Breakfast Recipes:
If you are a fan of easy, make-ahead breakfasts as I am, you might also want to check out my round-up posts: Easy Make-Ahead Christmas Breakfast and Brunch Recipes, 32 Mother’s Day Recipes and Menu Ideas for Breakfast and Brunch, and 25 Best Christmas Breakfast and Brunch Recipes. If you need more ideas, check out all of my breakfast and brunch recipes here.
How to make Butterscotch Pecan Monkey Bread:
The night before you want to serve this treat, place 16-18 frozen rolls in a well-greased Bundt pan and sprinkle the dry pudding mix evenly over the rolls.
Sprinkle the brown sugar over the pudding mix.
Add the pecans, then pour the melted butter evenly over everything.
Cover the pan with plastic wrap and let rise overnight at room temperature. (Do not refrigerate.)
In the morning, preheat the oven to 350 degrees F. and bake the bread for 30 minutes.
Remove from the oven and allow to cool on a wire for about 5 minutes.
Turn the pan over onto a serving platter to remove.
Serve warm and pull the chunks apart with a fork. Enjoy!
Sharon’s Tips:
Frozen dough dinner rolls come in a bag, and you can find them in the frozen bread section at your grocery store. Usually, there are 24 rolls to a bag in a 25 oz package, and they are unbaked balls of dough that have to rise before baking.
Do not use more than 16 to 18 rolls in your pan! The first time I made this recipe, I added a few more rolls, and the next morning, the dough had risen over the top of the pan, and I had a mess. Trust me on this one!
Be sure to use regular butterscotch pudding mix. Do not use instant.
When a recipe says “packed brown sugar,” use a spoon to smush down the brown sugar until it is “packed” in the measuring cup.
I usually melt butter in my microwave. Be sure to use a microwave-safe container; it takes about a minute to melt.
To easily grease your Bundt pan, melt one tablespoon of butter and pour it in the pan. Then use a pastry brush to coat the bottom, center, and sides with the melted butter.
Be sure to remove the bread from the pan after cooling for five minutes. If you leave it in longer, the butterscotch sauce may harden, and you will not be able to get the bread out of the pan.
★ If you make Butterscotch Pecan Monkey Bread, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Butterscotch Pecan Monkey Bread - Easy Make-Ahead
Ingredients
- 16-18 frozen dough rolls
- 3.4 oz butterscotch pudding mix regular, not instant
- ½ cup brown sugar packed
- ½ cup pecans pieces
- ½ cup unsalted butter melted, plus 1 tablespoon for greasing the pan
Instructions
The night before:
- Place frozen rolls in a well-greased Bundt or angel food cake pan.
- Evenly sprinkle the dry pudding mix over the top of the rolls.
- Add the brown sugar and pecans.
- Pour melted butter evenly over the rolls and cover the pan loosely with plastic wrap. Leave the pan on your kitchen counter overnight for the rolls to rise. Do not refrigerate.
In the morning:
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the bread for 30 minutes.
- Remove the bread from the oven and allow to cool for five minutes on a wire cooling rack.
- To remove the bread from the pan, place a plate or serving platter over the top of the Bundt pan. Uses pot holders, and carefully flip the pan and plate over together.
- Serve warm and pull the chunks of bread apart with a fork.
Notes
Nutrition
**This post was originally published on June 3, 2016. Republished on December 9, 2019, to change the title, and add new images, tips, and expanded directions. No changes to the basic recipe.
Andrea
My mom’s been making these sticky rolls for Christmas morning breakfast for years – same recipe. Now I make it for my family on Thanksgiving morning. I always use instant butterscotch pudding and it works perfectly. I’ve recently started doubling the brown sugar, pudding, and butter and adding some extra rolls for a bigger finished product. So delicious!
Angelia
I pretty much much the same but refrigerator biscuits or sometimes cinnamon rolls and cut them in quarters. 😋
Ann
Glad I found this recipe…night before prepped..I didn’t have brown suger..used white sugar and logcabins syrup…also smashed walnuts Instead of pecans…delish..
Sharon Rigsby
Hi Ann, I’m so glad you liked it!
All the best,
Sharon
Linger
This takes me back to my childhood where I originally tasted monkey bread. I love that you used the butterscotch pudding in this recipe. What a wonderful idea. And such a marvelous dish for Christmas brunch this year. Thanks so much for sharing.