Deliciously Easy Butterscotch Monkey Bread Recipe for Everyone

Butterscotch Monkey Bread Recipe. Honestly, who hasn’t dreamed about waking up to the smell of gooey, sweet bread on a lazy weekend? Or maybe you just want something easy but drool-worthy to impress at brunch (seriously, this is so foolproof it’s almost funny). This recipe doesn’t need you to be a whisk-wielding wizard. If you’ve got some fridge biscuits and a sweet tooth, you’re in. Nothing fancy, nothing weird—I’ll show you how to make overnight, crowd-pleasing monkey bread so simple that you’ll feel like you cheated.

Easy Overnight Monkey Bread is Perfect for a Holiday Breakfast

Let’s be real, nobody’s hopping out of bed at 5am to bake for relatives—holiday mornings are made for relaxing. That’s why this easy overnight monkey bread is my secret weapon. You prep it the night before, toss it in the oven the next morning, and by the time everyone’s stumbled to the coffee pot, your kitchen smells like a five-star bakery.

The Story Behind This Recipe

Hey, I’m Cuts Food! This Deliciously Easy Butterscotch Monkey Bread Recipe for Everyone was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Butterscotch Monkey Bread Recipe. Honestly, who hasn't dreamed about waking up to the smell of gooey, sweet bread on a lazy weekend? Or maybe you just…

Cuts Food

Okay so, this dish? It’s basically a hug in a Bundt pan. It’s buttery, it’s pillowy, and the butterscotch flavor is so good, I’ve seen kids lick the plate. No shame. Best part is, you’ll be out of the kitchen and back in your fuzzy socks before anyone even asks, “When’s breakfast?” If you’re loving easy, try something savory like this Simple Scrumptious Air Fryer Cheesy Garlic Bread Recipe for another make-ahead win.

Step-by-Step Pictures for How to Make Overnight Butterscotch Monkey Bread

Okay, let’s break it down. I always wish cookbooks would just SHOW me the stuff—so here’s my version, step by step (in words instead of a thousand glossy photos):

Start by cracking open those tubes of canned biscuit dough (honestly, the best invention for non-morning people like me). Chop them up—kids love to help with this part, even if they eat half the pieces.

Once you’ve got your dough nuggets, roll ‘em in cinnamon sugar. Don’t stress if some look weird. Plop them right in the Bundt pan. Next comes the good stuff—pour a blend of melted butter, brown sugar, and instant butterscotch pudding mix over the top. NO stirring. Just layer and go.

Cover everything and let it sit in the fridge overnight. In the morning, right out of the oven? Magic. Peek through the oven window! Watching the top caramelize is weirdly satisfying.

If you want savory for another morning, peek at this Delicious Skillet Cornbread with a Buttery Crust Recipe.

Tips for Making Overnight Monkey Bread

Listen, if I can make this half-asleep with a toddler tugging at my sweatpants, so can you. Here are some friendly tips I wish someone had told me:

• Use nonstick spray like your life depends on it. Don’t skimp.
• Layer the dough evenly, don’t just dump it all at one end. Trust me, it actually does matter.
• Instant butterscotch pudding (the dry mix!) makes the flavor pop—but if you only have regular cook-and-serve pudding, it’ll do in a pinch.
• Let it cool in the pan for about 10 minutes before flipping. If you rush it, you’ll get a saucy mess (happened to me twice).

Why I Love This Recipe

Here’s the thing—I’m not a morning person. At all. When you can prep (almost) everything the night before and wake up to something that tastes like a bakery treat? Huge win! Plus, there’s really nothing fussy or intimidating here. Just simple ingredients, big flavor, and almost zero clean-up afterward (which, honestly, is half the appeal).

I’ve toted this Butterscotch Monkey Bread Recipe to family breakfasts, church brunches, even one slightly awkward work potluck. It always gets more “What IS that?!” comments than anything I’ve tried. And it’s not even hard, which feels frankly hilarious.

If you’re hunting for more bakery-style sweets for your table, peek at these All Recipes on my site for more crowd-pleasers.

“I never thought I could bake anything that tasted this good before coffee. Followed your tips and it came out perfect. The only thing I regret? Not doubling the recipe.” – Emily P.

How to Make Butterscotch Monkey Bread

Ready? Here’s what you need for the Butterscotch Monkey Bread Recipe (nothing weird, promise):

Ingredients:

• 2 cans refrigerated biscuit dough (plain, not flaky)
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar
• 1/2 cup (1 stick) melted butter
• 1 box instant butterscotch pudding mix (not cook-and-serve)
• Nonstick spray (lots)

Directions:

1. Cut biscuit dough into quarters.
2. Toss pieces in a mixture of cinnamon and regular sugar.
3. Drop those pieces into a greased Bundt pan.
4. Mix melted butter, brown sugar, and dry butterscotch pudding mix in a bowl.
5. Pour butterscotch sauce over dough, making sure everything gets a little love.
6. Cover with plastic wrap and stick it in the fridge overnight.
7. Next morning: remove wrap, bake at 350°F for about 35-40 minutes until it looks golden and bubbly.
8. Let cool 10 minutes, then carefully invert onto a plate. Dig in while it’s warm.

Want another fun party food? You’ve gotta try this Baked Salami Appetizer Recipe for your next get-together.

Common Questions

Q: Can I prep this more than a day ahead?
A: Yep! You can assemble it up to 36 hours before baking. Just keep it tightly covered in the fridge.

Q: Is it possible to make Butterscotch Monkey Bread Recipe without pudding mix?
A: It’s possible—swap in a little extra brown sugar and a drizzle of maple syrup for a kinda-sorta similar vibe.

Q: What if I don’t have a Bundt pan?
A: Use any deep oven-safe baking dish. It won’t have that round, “classic” look. Still delicious and gooey.

Q: Can I freeze leftovers?
A: Totally. Wrap tightly. Reheat pieces in the oven or microwave—they’ll soften right up.

Q: Can I use homemade biscuit dough?
A: Absolutely! Makes it extra special, but the store-bought works great if you’re rushed.

The Easiest Sweet Breakfast Ever (You’ll Be Addicted!)

That was a lot of words about bread, but here’s the bottom line: this Butterscotch Monkey Bread Recipe is pure comfort food, and it doesn’t take a pro chef to nail it. Try it for a special breakfast or just a treat-yourself Saturday. If you want extra overnight inspo, check out this Overnight Butterscotch Monkey Bread – Real Life Dinner recipe, or another twist with Monkey Bread with Butterscotch Pudding Recipe. Trust me—once you make it, you’ll wish every day was a holiday breakfast.

Butterscotch Monkey Bread

This easy overnight recipe combines canned biscuit dough, cinnamon sugar, and butterscotch pudding for a sweet, gooey breakfast treat that will delight friends and family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Dough

• 2 cans refrigerated biscuit dough (plain, not flaky) Use standard canned biscuit dough for the best results.
• 1/2 cup white sugar Used for coating the biscuit pieces.
• 2 teaspoons ground cinnamon Gives the monkey bread its warm spice flavor.
• 1 cup packed brown sugar Adds richness and moisture to the sauce.
• 1/2 cup melted butter Melted butter helps to bind the ingredients together.
• 1 box instant butterscotch pudding mix Make sure it’s the instant, not cook-and-serve variety.
• Nonstick spray Lightly coat the Bundt pan to prevent sticking.

Method

 

Preparation

1. Cut the biscuit dough into quarters.
2. Toss the pieces in a mixture of white sugar and cinnamon until evenly coated.
3. Drop the coated pieces into a greased Bundt pan.
4. In a bowl, mix together the melted butter, brown sugar, and dry butterscotch pudding mix.
5. Pour the butterscotch sauce evenly over the dough pieces, ensuring all are coated.

Chilling

1. Cover the Bundt pan with plastic wrap and refrigerate overnight.

Baking

1. The next morning, preheat your oven to 350°F (175°C).
2. Remove the plastic wrap and bake for about 35-40 minutes until golden and bubbly.
3. Let cool for 10 minutes before carefully inverting onto a plate.
4. Serve warm and enjoy!

Notes

Use nonstick spray generously and layer the dough evenly in the pan for best results. Let the bread cool a bit before inverting to avoid a messy presentation.