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Easy Monkey Bread with Butterscotch Pudding

Monkey Bread with Butterscotch Pudding

A rich and gooey monkey bread recipe made with butterscotch pudding, perfect for casual gatherings and easily pulled apart by hand.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cans refrigerated biscuit dough or crescent dough Alternatively, about 24 frozen dinner rolls can be used.
  • 1 box dry butterscotch pudding mix (not sugar free) Do not prepare the pudding; use the dry mix.
  • 1 cup brown sugar
  • 3/4 cup melted butter
  • 1-2 teaspoons cinnamon
  • optional chopped pecans Add for variation.

Method
 

Preparation
  1. Grease a bundt pan really well, especially in the center tube.
  2. Cut the dough into bite-sized pieces.
  3. Toss the pieces with cinnamon and some of the dry pudding mix.
  4. Drop the dough pieces into the greased bundt pan.
  5. Sprinkle the remaining pudding mix and brown sugar over the dough.
  6. Pour the melted butter over the top of everything slowly, trying to cover the surface.
Baking
  1. Bake until puffed and deeply golden, around 35 to 45 minutes.
  2. Let it rest for a few minutes and then flip it out onto a plate.

Notes

Do not skip greasing the pan. It’s best warm the day it is baked, but can be stored for up to 3 days. Microwave for 15-25 seconds to reheat.