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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.