Description
Indulge in the rich, gooey goodness of Butterscotch Monkey Bread, a delightful pull-apart treat made with frozen dinner rolls, a luscious butterscotch pudding glaze, pecans, and a hint of cinnamon. Perfect for breakfast, brunch, or a decadent dessert, this recipe combines sweet, buttery flavors with a soft, tender texture that will have everyone reaching for seconds.
Ingredients
Scale
Butterscotch Glaze
- 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
Base and Topping
- 1 cup chopped pecans (113 grams, divided, optional)
- 24 unbaked frozen dinner rolls (912 grams, Rhodes recommended)
Instructions
- Prepare Bundt Pan: Generously spray a 10-inch Bundt pan with nonstick cooking spray to prevent sticking and ensure easy release of the monkey bread after baking.
- Make Butterscotch Glaze: In a microwave-safe bowl, combine the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt. Microwave on 50% power until the butter has melted. Whisk thoroughly until the mixture is smooth and well incorporated.
- Add First Layer of Pecans: Sprinkle half a cup of chopped pecans evenly into the bottom of the prepared Bundt pan, adding a crunchy texture layer.
- Place First Layer of Rolls: Arrange half of the frozen dinner rolls over the pecans in the pan, spacing them out slightly (about ¼-inch apart) to allow room for the rolls to expand while baking.
- Add More Pecans and Glaze: Sprinkle the remaining half cup of pecans evenly over the frozen rolls. Then drizzle half of the prepared butterscotch glaze evenly over the pecans and rolls.
- Top with Second Layer of Rolls: Add the remaining frozen dinner rolls on top of the glaze layer, trimming or cutting rolls as needed to fit the pan evenly.
- Top with Remaining Glaze: Pour the remaining butterscotch glaze evenly over the top layer of rolls to ensure maximum flavor throughout.
- Cover and Proof: Spray one side of plastic wrap with nonstick spray and place it sprayed-side down, loosely covering the rolls. Let the dough rise for 5-6 hours at room temperature or 8-10 hours in the refrigerator, allowing the rolls to thaw and proof for a fluffy texture.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the monkey bread for 25-27 minutes, or until the internal temperature reaches 200°F-205°F, and the top is golden brown and caramelized.
- Cool Slightly: Remove the pan from the oven and transfer it to a cooling rack. Allow the monkey bread to cool for about 5 minutes, letting the glaze set slightly but keeping it warm enough to pull apart easily.
- Invert Onto Plate: Place a large serving plate larger than the pan over the top of the Bundt pan. Carefully and slowly invert the pan to release the monkey bread onto the plate. Exercise caution as the pan and dripping glaze will be very hot.
- Serve: Serve the butterscotch monkey bread immediately while warm for the best gooey, tender texture and rich flavor.
Notes
- Use frozen dinner rolls like Rhodes brand for best texture and ease of preparation.
- If pecans are not preferred or available, you may omit them or substitute with walnuts or another nut of choice.
- The butterscotch pudding mix adds a unique gooey sweetness that sets this monkey bread apart; do not substitute with other pudding flavors.
- Proofing time is essential for thawing and rising, do not rush this step for proper texture.
- Be cautious when inverting the hot Bundt pan to avoid burns and spills from hot glaze.
- Leftovers can be reheated gently in the microwave or oven and still taste delicious.
