Monkey Bread with Butterscotch Pudding
This Butterscotch Pudding Monkey Bread is made with simple ingredients like frozen dinner rolls, brown sugar, butter, and pecans, turning into a sweet, gooey pull-apart treat perfect for brunch or dessert.
Servings: 12
Calories: 369kcal
Equipment
- Cast Iron Fluted Cake Pan
Ingredients
- 24 Rhodes Dinner Rolls thawed but still cold
- ½ small box non-instant butterscotch pudding mix
- ½ cup chopped pecans
- ½ cup butter or margarine
- ½ cup brown sugar
- Non-stick cooking spray
Instructions
- Spray a bundt pan with non-stick cooking spray.
- Cut each dinner roll in half and roll in the dry pudding mix.
- Arrange coated rolls in the pan, alternating with chopped pecans.
- Sprinkle remaining pudding mix over the top.
- In a saucepan, combine brown sugar and butter. Heat until butter is melted and a syrup forms. Stir well.
- Pour syrup evenly over the rolls.
- Cover with sprayed plastic wrap and let rise until doubled in size or even with the top of the bundt pan.
- Remove plastic wrap and bake at 350°F for 30–35 minutes.
- Cover with foil during the last 10 minutes of baking to prevent overbrowning.
- Do not overbake. Immediately after baking, invert onto a serving platter and serve warm.
Notes
- Spray the plastic wrap before covering the pan to prevent the rolls from sticking during the proofing step.
- Let the dough rise fully before baking for a soft, gooey center.
- Pour the brown sugar syrup evenly over the dough for a consistent flavor.
- Tent with foil if the top starts browning too quickly to avoid burning.
Nutrition
Calories: 369kcal | Carbohydrates: 49g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 514mg | Potassium: 132mg | Fiber: 4g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 0.05mg | Calcium: 164mg | Iron: 3mg
