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!
1/2cupunsalted buttermelted, plus 1 Tbsp for greasing the pan
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.
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 and then level it off with a knife. 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.